4 NAPKIN CRANBERRY-ASIAN STICKY RIBS

4 NAPKIN CRANBERRY-ASIAN STICKY RIBS

 

2 Tbs. Cajun spice mix (my recipe below)

3 Tbs. brown sugar

5lbs. pork belly ribs

1, 8oz. jar Cape Cod Cranberry Harvest Cranberry Ginger Jelly

1 Tbs. Dijon mustard

2 Tbs. hoisin sauce

¼ cup rice wine vinegar

 

Combine Cajun spice and brown sugar in a small bowl.  Rub the ribs all over with the spice and sugar mix.  Let marinade for 3 hours or overnight.  Bring to room temperature 30 minutes before cooking.

 

Preheat oven to 325 degrees.  Place ribs in a large baking dish, in one layer, and cover tightly with foil.  Bake for 1 ½ hours. 

 

While the ribs are cooking, combine the jelly, Dijon, hoisin, and vinegar in a small sauce pan.  Cook for 3 minutes over medium heat, stirring frequently until reduced by 1/3.

 

Remove ribs from the oven and brush with the sauce, reserving about ½ cup.  Increase oven temp to 375 and cook ribs, uncovered, for an additional 30 minutes. 

 

Remove from oven and brush with the remaining sauce.  Garnish with sesame seeds and scallions.

 

Get your napkins ready – you’re going to need at least 4!  DEVOUR!!

 

CAJUN SPICE MIX

 

1/4 cup salt

2 Tbs. cayenne pepper

2 Tbs. paprika

1 1/2 Tbs. onion powder

1 Tbs. freshly ground black pepper

1 Tbs. freshly ground white pepper

1 Tbs. garlic powder

2 tsp. dried basil

1 tsp. chili powder

1/4 tsp. dried thyme

1/4 tsp. ground mustard

1/8 tsp. ground cloves

 

Combine all ingredients in a small jar and shake to thoroughly combine.  This spice mix can be stored in a tightly covered jar in a cool dry place out of direct light for up to 4 months.  Makes about 3/4 cup.

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Pork

Gluten-free

8 Ingredients or less

© 2018 by PAMELA GELSOMINI, LLC