WHITE CRANBERRY AND HORSERADISH ZING-A-LING STICKY RIBS

WHITE CRANBERRY AND HORSERADISH ZING-A-LING STICKY RIBS

 

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

4 lbs. baby back, bone in pork ribs

1, 8oz. jar Cape Cod Cranberry Harvest White Cranberry Horseradish Pepper Jelly

2 Tbs. Dijon mustard

2 Tbs. Worcestershire sauce

¼ cup brown sugar

3 garlic cloves, chopped

2 tsp. prepared horseradish

1 jalapeno pepper, chopped fine with seeds

1/4 cup rice wine vinegar

1 medium onion, chopped

 

Rub the ribs all over with the spice 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 remaining ingredients in a sauce pan.  Cook for 5 minutes over medium heat, stirring frequently until syrupy and reduced by 1/3 and the onions begin to brown on the edges.

 

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 chopped scallions or chives.

  

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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© 2018 by PAMELA GELSOMINI, LLC