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Cranberry Glazed Ribs with Summer Slaw

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Submitted by: cmarla

 

Baby back ribs baked until tender and glazed with a savory cranberry sauce. Serve with a cabbage, apple and cranberry slaw with creamy dressing.
 

Ingredients

  • 2 full racks pork baby back ribs, about 4 lbs
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons garlic powder or granulated garlic
  • 1 teaspoon cayenne powder or to taste
  • 2 teaspoons herbs de provence
  • 1 teaspoon ground coriander
  • 4 cups cranberry juice
  • 2 whole star anise
  • 6 cardamom pods
  • 6 allspice berries
  • 4 whole cloves
  • 1 whole cinnamon sticks
  • 1 teaspoon mixed whole peppercorns
  • 2 tablespoons honey
  • Sumer Slaw:
  • 4 cups ready to eat classic cole slaw mix
  • 1/2 cup dried cranberries
  • 1/2 cup diced red apple, unpeeled
  • 1/2 cup thinly sliced and diced fennel
  • 1/2 cup light mayonnaise
  • 1/4 cup cranberry juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey

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Method

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Cut each rack of ribs in half, then cut down 2 inches between each rib, and place on a baking sheet. In a small bowl, combine salt, garlic, cayenne, herbs de provence and coriander. Sprinkle both sides of ribs generously and bake 1 1/2 hours. In a large non-reactive 3-4 qt pot, heat cranberry juice, anise, cardamom, allspice, cloves, cinnamon and peppercorns. Over medium high heat, bring to a boil, then boil about 30 minutes until reduced to 2 cups. Strain and return to heat. Reduce heat to medium low. Stir in honey and continue cooking for 2 minutes, until slightly syrupy and coats the back of a spoon, then remove from heat. It will continue to thicken as it cools. After 1 1/2 hours, spoon 1/2 of glaze over ribs, and cook another 10 minutes. Spoon remaining glaze over ribs and cook the final 10 minutes. Remove from oven and spoon glaze from pan over ribs. Reserve remaining glaze from pan for serving with ribs. Summer Slaw: In a large mixing bowl, combine coleslaw mix, dried cranberries, apple and fennel. In a small mixing bowl, combine mayonnaise, cranberry juice, balsamic vinegar and honey, then mix well. Add mayonnaise mixture to coleslaw and combine well. Cover and refrigerate until ready to serve. Serving: To serve, place a generous serving of slaw on the side of each plate. Place 1/2 rack of ribs in center of each plate. Drizzle with additional glaze. Serve with extra glaze.

 

Notes: This recipe does take a bit of time to prepare, but well worth the effort. The ribs turn out succulent and delicious. You will be licking your lips and fingers. Have lots of napkins ready.

 

Number of Servings: 4

 

Submitted by: cmarla ()

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