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Prep Time:20 minutes
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Cook Time: 1 hour 30 minutes
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Servings:4 Servings
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Specialty:DF, LC Dairy Free, Low Carb
NUTRITIONAL INFORMATION
INGREDIENTS
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Prep Time:20 minutes
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Cook Time: 1 hour 30 minutes
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Servings:4 Servings
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Specialty:DF, LC Dairy Free, Low Carb
INGREDIENTS
- For the ribs:
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 racks baby back ribs (about 5 pounds total)
- For the glaze:
- 1 can Ocean Spray® Jellied Cranberry Sauce
- 1/2 cup soy sauce
- 1/2 cup hoisin sauce
- 3 cloves garlic, minced
- 1 2-inch piece fresh ginger, peeled & minced
- 1/4 cup rice vinegar
- For the garnish:
- toasted sesame seeds
- chopped scallions

DIRECTIONS
DIRECTIONS
Heat the oven to 350 degrees.
In a small bowl, combine the sugar, salt, and pepper. Sprinkle and rub the seasoning on both sides of the ribs until it all adheres. Wrap each rack in a double layer of aluminum foil and place on a rimmed baking sheet. Bake 2 hours and allow to cool in the foil.
In a small sauce pan, combine all the ingredients for the glaze. Cook over medium heat for about 10 minutes or until the glaze thickens and coats the back of a spoon.
Remove the ribs from the foil and place them on a rimmed baking sheet. Using a pastry brush, coat the ribs with the glaze evenly using about half of the glaze, reserve the remaining glaze. Place the ribs back in the oven and cook for 5 to 10 minutes until the sauce begins to bubble and get sticky. Brush the ribs with the remaining glaze and return to the oven for 5 to 10 minutes. When the ribs are cool enough to handle, portion them into individual ribs and garnish with sesame seeds and scallions.
Recipe by Chef Will Gilson
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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