Strawberry Glazed Barbecue Ribs
Makes 4 servings
⅓ cup light brown sugar
2 tablespoons kosher salt
1 tablespoon coarse-ground black pepper
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
2 teaspoons cardamom
1 teaspoon cloves
1 teaspoon dry mustard
4-5 pounds baby back ribs
1 cup ketchup
½ pound strawberries, stemmed and quartered
½ cup dry red wine
½ cup pepper jelly
¼ cup apple cider vinegar
3 tablespoons light brown sugar
2 tablespoons reserved spice mix
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
Preheat the oven to 250°. Line a baking sheet with foil.
Mix the brown sugar, salt, pepper, paprika, garlic powder, onion powder, cumin, cardamom, cloves and dry mustard in a medium bowl until combined. Remove 2 tablespoons of spice mix and set aside in a small bowl until ready to use.
Remove the membrane off the underside of rib rack. Place the ribs on the prepared baking sheet and rub spice mix on each side of the rack. Cover the ribs with foil and back, meat side up, for 2 hours. Uncover and bake until meat is tender and comes off the bone, 1 ½ to 2 hours.
Meanwhile make the sauce. Stir the ketchup, strawberries, wine, jelly, vinegar, sugar, spice mix, Worcestershire sauce and lemon juice in a medium saucepan until combined. Bring the mixture to a boil, reduce the heat to low. Simmer, partially covered, until thickened and reduced, about 45 minutes, stirring occasionally. Transfer the sauce to a blender and process until smooth.
When the ribs are done, turn the oven to broil and brush the ribs with sauce. Heat the ribs under the broiler to caramelize the sauce, about 3 minutes. Remove the ribs from the oven and let them rest, covered loosely with foil for 10 minutes. Cut the ribs between the bones and serve immediately with strawberry barbecue sauce on the side.
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