Oct 07, 2014 My process combines a long simmer and a shorter blast of dry heat in the oven. The reason I first cook my ribs in water is because much of the fat is rendered away, meaning the end result is much lighter and leaner – without sacrificing any of the richness in flavour. Plus, it makes them incredibly fall-off-the-bone tender. Without this easy first step, I find ribs too heavy – not because I’m worried about the calories, but because more than a bite will actually make me feel ill. Such a delicate lady am I. (Burrrrrp.) I brought home an abundance of cranberries from the market the other day, and I was struck with the inspiration to use them in a barbecue sauce. The tangy berries take the place of vinegar and make for a gorgeous, rich sauce, nuanced with spicy chipotle, ginger and cloves. Very autumn. You’ll need little shame and a lot of napkins to devour these sticky-spicy ribs without utensils, but that’s how I recommend eating them! I used the same method before with these Sticky Dry Garlic Ribs, which are another favourite.
Ingredients
1 tbsp olive oil 2 medium onions, coarsely chopped 6 cloves garlic, coarsely chopped 1 tbsp finely grated fresh ginger, packed 2 cups fresh or frozen cranberries 3/4 cup ketchup 1/2 cup soy sauce 1/3 cup brown sugar, packed 1-3 teaspoons chipotle powder (equals 1-3 chipotles in adobo sauce) 1/2 tsp black pepper 1/8 tsp cloves 2 racks pork back ribs, about 6 lbs total
