CRANBERRY-BLACKBERRY GLAZED COUNTRY RIBS

2 Tbs. Cajun spice mix (my recipe below or your favorite store brand – but mine is better!)

3 Tbs. brown sugar

4 lbs. country style, bone in pork ribs

1, 8oz. jar Cape Cod Cranberry Harvest Cranberry-Blackberry Jelly

2 Tbs. Whole grain mustard

2 Tbs. hoisin sauce

½ cup brown sugar

1 Tbs. fresh ginger chopped

6 garlic cloves, chopped

1/3 cup white balsamic 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 11/2 hours.

While the ribs are cooking, combine the jelly, mustard, hoisin, brown sugar, ginger, garlic, and vinegar in a sauce pan. Cook for 3 minutes over medium heat, stirring frequently until syrupy and 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 20-30 minutes until fragrant, sticky and the meat falls off the bone easily.

Remove from oven and brush with the remaining sauce. Garnish with fresh basil.

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.

Pork