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CRANBERRY-BLACKBERRY GLAZED COUNTRY RIBS

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Ingredients

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

Instructions

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.

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