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1
In a small bowl, combine the sugar, mustard powder, chili powder, celery salt, cinnamon, kosher salt and pepper. Rub the mixture all over the racks and place in plastic bags. Refrigerate 8-24 hours.
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2
Preheat the oven to 325 degrees F and bring ribs to room temperature, about 30-45 minutes.
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3
Place three of the racks on the bottom of a roasting pan, and top with the remaining three.
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4
Cook for two and a half hours until tender but not falling off the bone, and rotate the bottom and top layers of the racks every 30 minutes.
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5
Remove pan from oven, cover with foil and increase temperature to 450 degrees F.
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6
Just before putting the ribs back in the oven, pour the pre-made glaze (that has been brought to room temperature) all over the ribs. Cook the ribs in a single layer, either in batches or in two pans until they caramelize (about 15 minutes).
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7
Heat oil in medium saucepan over medium heat.
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8
Add the minced garlic and ginger and cook until slightly golden.
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9
Pour in the cider, agave, soy sauce and vinegar, and bring to a low boil.
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10
Add the cranberries, salt and pepper, and simmer until the cranberries begin to burst (about 10 to 15 minutes). Use a wooden spoon to stir the mixture and mash the cranberries against the pan.
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11
Remove from heat and pour mixture through a fine mesh sieve, pushing the solids against the sieve to extract the liquid. Discard solids or reserve for another use.
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12
Let cool and store in refrigerator.
