4 NAPKIN CRANBERRY-ASIAN STICKY RIBS

3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

3 tablespoons brown sugar

5-pounds pork belly ribs

1, 8-ounce jar Cape Cod Cranberry Harvest Cranberry Ginger Jelly

1 tablespoon Dijon mustard

2 tablespoons hoisin sauce

¼ cup rice wine vinegar

Remove the ribs from their packaging and rinse with cold water.  Pat dry with paper towels. Slide a table knife under the silverskin anywhere along the back of the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section until you can peel it all off.  This will allow more flavor to absorb into the rack from the rub/marinade.

Combine the Cajun spice blend 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 the 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 saucepan.  Cook for 3 minutes over medium heat, stirring frequently until reduced by ⅓.

Remove ribs from the oven and brush with the sauce, reserving about ½ cup.  Increase the oven temperature 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!!

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