CRANBERRY-BLACKBERRY GLAZED COUNTRY RIBS
2 tablespoon Dish off the Block Ragin’ Cajun Spice Blend
3 tablespoon brown sugar
4 pounds country style, bone in pork ribs
1, 8ounce jar Cape Cod Cranberry Harvest Cranberry-Blackberry Jelly
2 tablespoon Whole grain mustard
2 tablespoon hoisin sauce
½ cup brown sugar
1 tablespoon fresh ginger chopped
6 garlic cloves, chopped
⅓ 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 1½ 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 ⅓.
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.