If you're looking to add depth and layers of flavor to your barbecued ribs, this recipe is for you.
Ingredients:
-
1 Tbsp ground cumin
1 Tbsp chili powder
1 Tbsp chopped fresh rosemary
salt and pepper to taste
3 Lbs Baby back pork ribs
1 Cup Cranberry Sweet and Smoky glaze
Directions:
- Preheat grill on high with the lid closed
- Thoroughly mix in a small bowl, cumin, chilli powder, rosemary, salt, and pepper
- Trim the membrane sheath from the back of each rack
- Sprinkle desired amount of the rub onto both sides of the ribs
- To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs (Store the unused portion of the spice mix for future use)
- Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
- Brush ribs with Sweet and Smoky glaze, and grill an additional 5 minutes.
Sweet and Smoky Glaze Recipe
3/4 cup Ocean Spray® Wholeberry Cranberry Sauce
2 cups ketchup
1/4 cup vegetable oil
1 cup minced onion (charred)
2 Tbsp garlic minced
1 jalapeno pepper, ribs and seeds removed, finely mince
Pinch each of kosher salt and black pepper
1/2 Tsp cinnamon
28-oz canned crushed tomatoes
1/2 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup molasses
2 Tbsp Dijon mustard
1 cup dark brown sugar, packed
1 Tbsp chilli powder
2 tsp coarsely ground black pepper
1/2 tsp ground allspice
Directions:
- Cut onions into rings ½ inch thick
- Roast on high heat until blackened. Cool and dice.
- Pour oil into a large saucepan and set over medium-high heat
- Add onions and jalapenos and season with a pinch of salt and pepper and cook until soft and starting to brown
- Add the garlic and cook for another 30 seconds
- Add all remaining ingredients
- Bring to a boil, then lower heat and simmer for 10-15 minutes (or until desired consistency is reached)
- Puree in blender when cool
Keeps for one month in a tightly sealed container in the refrigerator
Ocean Spray® Wholeberry Cranberry Sauce