WHITE CRANBERRY AND HORSERADISH ZING-A-LING STICKY RIBS
2 tablespoon Dish off the Block Ragin’ Cajun Spice Blend
4 pounds baby back, bone in pork ribs
1, 8ounce jar Cape Cod Cranberry Harvest White Cranberry Horseradish Pepper Jelly
2 tablespoon Dijon mustard
2 tablespoon Worcestershire sauce
¼ cup brown sugar
3 garlic cloves, chopped
2 teaspoon prepared horseradish
1 jalapeno pepper, chopped fine with seeds
¼ 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 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.