I love making ribs, especially when the weather is brisk and I am craving comfort foods. This recipe blends a delicate mixture of fall flavors, and it is the perfect complement to your favorite mashed potatoes or sweet potato fries. The ribs are salty and sweet, and could easily be fired up with more chili powder or a sprinkling of cayenne. Don’t be fooled by the long list of steps; they’re very easy to make! —SunnySideUp (lesley829)
dark brown sugar
1 1/2 teaspoons
freshly ground pepper
meaty racks of baby back ribs (about 5 1/2 lbs), cut into thirds, membranes removed
In a small bowl, combine the sugar, mustard powder, chili powder, celery salt, cinnamon, kosher salt and pepper. Rub the mixture all over the racks and place in plastic bags. Refrigerate 8-24 hours.
Preheat the oven to 325 degrees F and bring ribs to room temperature, about 30-45 minutes.
Place three of the racks on the bottom of a roasting pan, and top with the remaining three.
Cook for two and a half hours until tender but not falling off the bone, and rotate the bottom and top layers of the racks every 30 minutes.
Remove pan from oven, cover with foil and increase temperature to 450 degrees F.
Just before putting the ribs back in the oven, pour the pre-made glaze (that has been brought to room temperature) all over the ribs. Cook the ribs in a single layer, either in batches or in two pans until they caramelize (about 15 minutes).
Heat oil in medium saucepan over medium heat.
Add the minced garlic and ginger and cook until slightly golden.
Pour in the cider, agave, soy sauce and vinegar, and bring to a low boil.
Add the cranberries, salt and pepper, and simmer until the cranberries begin to burst (about 10 to 15 minutes). Use a wooden spoon to stir the mixture and mash the cranberries against the pan.
Remove from heat and pour mixture through a fine mesh sieve, pushing the solids against the sieve to extract the liquid. Discard solids or reserve for another use.