Cranberry BBQ Ribs

Preparation

Preheat oven to 300°F. Add all dry ingredients to a small mixing bowl. Divide mix in half and set aside.

To prepare the ribs, first remove the membrane covering the underside of the ribs.

Push a butter knife under the membrane at the small end of the rack. Using a towel, pull off the membrane and remove.

Evenly rub in the dry seasoning mix on both sides of each rack of ribs.

Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, but preferably 5 or more hours. While the ribs are marinating, make the sauce.

Add orange juice to a medium sauce pot and bring to a simmer.

Whisk in the cranberry sauce until melted and there are no more chunks. Add barbeque sauce, chipotle and adobo sauce.

Allow to simmer about 10 minutes, stirring occasionally to ensure it is not sticking to the bottom. Finish with vinegar and salt.

Remove from heat and let cool.

Brush each rack on both sides with 1/4 cup of cranberry BBQ sauce. Arrange each rack, bone side up, on large pieces of aluminum foil. Seal the foil packets completely. Place the foil packets on a sheet and bake until the meat is tender when pierced with a knife, around 2 hours.

Remove the ribs from the oven and unfold the foil. Heat the oven to broil. Turn the ribs over, meat side up, and brush each rib with 1/3 cup of the sauce. Broil uncovered ribs, 4–5 minutes, taking care that they do not burn. Allow to rest for a few minutes and serve.