Baby Back Ribs w/ Cranberry-Orange Glaze
Servings
4
Servings
4
Ingredients
Ribs
Spiced Cranberry-Orange Glaze
Instructions
Glaze
  1. 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.
  2. 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.
Ribs
  1. 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.
  2. 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.
  3. 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.
  4. Serve with a side of PUMPKIN MAPLE GARLIC-HERB CORNBREAD. Recipe on previous blog post.