by SunnySideUp (lesley829)
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SunnySideUp (lesley829)'s Notes:
Expand1/2 cup dark brown sugar Ask a question about this ingredient
1 tablespoon mustard powder Ask a question about this ingredient
2 teaspoons chili powder Ask a question about this ingredient
1/4 teaspoon celery salt Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
1 1/2 teaspoon freshly ground pepper Ask a question about this ingredient
2 meaty racks of baby back ribs (about 5 1/2 lbs), cut into thirds, membranes removed Ask a question about this ingredient
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.
Ask a question about this stepPreheat the oven to 325 degrees F and bring ribs to room temperature, about 30-45 minutes.
Ask a question about this stepPlace three of the racks on the bottom of a roasting pan, and top with the remaining three.
Ask a question about this stepCook 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.
Ask a question about this stepRemove pan from oven, cover with foil and increase temperature to 450 degrees F.
Ask a question about this stepJust 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).
Ask a question about this step2 tablespoons canola oil Ask a question about this ingredient
2 large garlic cloves, minced Ask a question about this ingredient
1 teaspoon ginger, minced Ask a question about this ingredient
1 1/2 cup apple cider Ask a question about this ingredient
1/2 cup agave nectar Ask a question about this ingredient
1/4 cup soy sauce (gluten free) Ask a question about this ingredient
1/4 cup cider vinegar Ask a question about this ingredient
1 12 oz bag of cranberries Ask a question about this ingredient
freshly ground kosher salt Ask a question about this ingredient
Heat oil in medium saucepan over medium heat.
Ask a question about this stepAdd the minced garlic and ginger and cook until slightly golden.
Ask a question about this stepPour in the cider, agave, soy sauce and vinegar, and bring to a low boil.
Ask a question about this stepAdd 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.
Ask a question about this stepRemove 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.
Ask a question about this stepLet cool and store in refrigerator.
Ask a question about this step
I love ribs, too! I like the idea of agave nectar and cider.