Cranberry Glazed Ribs
Ingredients:
3 lb pork back ribs
Salt and freshly ground pepper
3/4 cup cranberry juice
1/2 cup gamay noir wine (such as Sandhill Gamay Noir, Okanagan Valley)
1/2 cup each: maple syrup and vegetable oil
2 tbsp chopped garlic
1 tbsp each: grainy Dijon mustard and Worcestershire sauce
1 tsp each: dried thyme and sage leaves
1 tsp Tabasco sauce
1/2 cup dried cranberries
Cooking Instructions:
Cut ribs into racks of three and set in a single layer in a roasting pan. Season to taste with salt and pepper.
Combine cranberry juice, wine, maple syrup, vegetable oil, garlic, Dijon, Worcestershire sauce, thyme, sage and Tabasco sauce in a medium bowl, and pour half the mixture over ribs. Marinate ribs for 1 hour at room temperature, or up to 8 hours in the refrigerator, turning occasionally. Meanwhile, add dried cranberries to remaining marinade and pulse in a food processor until berries are coarsely chopped. Transfer marinade to a small saucepan set over high heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, about 5 minutes. Remove from heat and cool to room temperature. Reserve. (Refrigerate mixture only if ribs are marinating for several hours.)
Preheat oven to 375°. Bake ribs, meaty side up, on centre rack of oven for 1 hour or until tender, turning every 20 minutes. Brush ribs with reserved thickened marinade during the last 40 minutes of cooking, making sure to glaze both sides. If the roasting pan becomes too dry during cooking, just add a little water. Place ribs on a serving platter and top with remaining marinade.
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