Autumn Ribs With Cranberry Cider Glaze

• Ribs
• 1/2 cup dark brown sugar
• 1 tablespoon mustard powder
• 2 teaspoons chili powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon cinnamon
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground pepper
• 2 meaty racks of baby back ribs (about 5 1/2 lbs), cut into thirds, membranes removed
• Glaze
• 2 tablespoons canola oil
• 2 large garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 1/2 cups apple cider
• 1/2 cup agave nectar
• 1/4 cup soy sauce (gluten free)
• 1/4 cup cider vinegar
• 1 12 oz bag of cranberries
• freshly ground kosher salt
• freshly ground pepper

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. Preheat the oven to 325 degrees F and bring ribs to room temperature, about 30-45 minutes.
3. Place three of the racks on the bottom of a roasting pan, and top with the remaining three.
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. Remove pan from oven, cover with foil and increase temperature to 450 degrees F.
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. Heat oil in medium saucepan over medium heat.
8. Add the minced garlic and ginger and cook until slightly golden.
9. Pour in the cider, agave, soy sauce and vinegar, and bring to a low boil.
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. 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. Let cool and store in refrigerator.

brown sugar, mustard powder, chili powder, celery salt, cinnamon, kosher salt, freshly ground pepper, back ribs, canola oil, garlic, ginger, apple cider, nectar, soy sauce, cider vinegar, cranberries, freshly ground kosher salt, freshly ground pepper

Taken from food52.com/recipes/1840-autumn-ribs-with-cranberry-cider-glaze (may not work)