Autumn Ribs With Cranberry Cider Glaze

1. 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.

2. 2

   Preheat the oven to 325 degrees F and bring ribs to room temperature, about 30-45 minutes.

3. 3

   Place three of the racks on the bottom of a roasting pan, and top with the remaining three.

4. 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.

5. 5

   Remove pan from oven, cover with foil and increase temperature to 450 degrees F.

6. 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).

7. 7

   Heat oil in medium saucepan over medium heat.

8. 8

   Add the minced garlic and ginger and cook until slightly golden.

9. 9

   Pour in the cider, agave, soy sauce and vinegar, and bring to a low boil.

10. 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.

11. 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.

12. 12

    Let cool and store in refrigerator.

* Per serving · 4 servings · Values may vary.