WHITE CRANBERRY AND HORSERADISH ZING-A-LING STICKY RIBS

3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

4-5-pounds baby back, bone in pork ribs

1, 8-ounce jar Cape Cod Cranberry Harvest White Cranberry Horseradish Pepper Jelly

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

¼ cup brown sugar

3 garlic cloves, chopped

2 teaspoons prepared horseradish

1 jalapeño pepper, chopped fine with seeds

¼ cup rice wine vinegar

1 medium onion, chopped

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.

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 1½ 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 ⅓ 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.

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