HAPPY THANKSGIVING!
Thanksgiving represents many things to me. I have wonderful memories of growing up on the farm and all the hustle and bustle of harvest time before winter came. Of watching the Autumn landscape transforming into a beautiful tapestry of reds, gold and yellows.
As the fall comes in, the days grow shorter and the mornings darker, we start to reflect on the year we have had with its inevitable highs and lows. The Autumn season gives us a little bit of extra time to make the most of what we have left in the year before the ‘grand finale’. It is so important to just take the time to be grateful and appreciate the blessings we are fortunate to have in our lives and make every day count.
Since turkey is usually our Christmas meal, I’m making baby back ribs with a cranberry-orange glaze and serving it with some spiced pumpkin maple cornbread (featured on a previous blog) for our Thanksgiving dinner today.
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- 396 ml jellied cranberry sauce
- 1/2 cup pure orange juice
- 2 Tbsp apple cider vinegar
- 1 Tbsp orange zest
- 1 tsp fresh ginger, finely grated
- 1/4 tsp cinnamon
- 1/2 tsp EACH salt & pepper
Ingredients
Ribs
Spiced Cranberry-Orange Glaze
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- Combine the cranberry sauce, orange juice & apple cider vinegar in a saucepan over medium heat. Whisk continuously for 2 to 3 minutes until the cranberry sauce completely melts into a smooth liquid.
- Stir in the orange zest, grated ginger, cinnamon, salt & pepper. Bring the mixture to a gentle boil, then turn the heat down to low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until it thickens into a sticky, syrupy glaze. Set aside.
- Preheat oven to 250-275 F. On the bottom of a large roasting tray place a wire rack. Over the rack, place a large sheet of foil paper. Lay marinated ribs ON foil, do not cover with foil. Instead 'crinkle' the foil close to the ribs leaving them open to SLOW roast. Pour any marinade left in the bag over them. Roast in this very slow oven for about 3 hours. You will find at this temperature your kitchen does not get hot, the ribs look after themselves & they are incredibly tender.
- On the bottom of a large roasting tray place a wire rack. Over the rack, place a large sheet of foil paper. Lay ribs ON foil, do not cover with foil. Instead 'crinkle' the foil close to the ribs leaving them open to SLOW roast. Roast in this very slow oven for about 2 1/2 - 3 hours. You will find at this temperature your kitchen does not get hot, the ribs look after themselves & become incredibly tender.
- Brush a thick layer of cranberry-orange glaze over the ribs during the last 10 to 15 minutes of cooking so it caramelizes without burning. Save a little extra on the side to serve as a warm dipping sauce.
- Serve with a side of PUMPKIN MAPLE GARLIC-HERB CORNBREAD. Recipe on previous blog post.