Anticiplate

This is a recipe I found in the November 2007 issue of my Every Day with Rachael Ray Magazine. I liked this recipe because it encouraged me to use up the leftover cranberry sauce my Mom made for Thanksgiving.

Generally, ribs are made with barbecue sauce and you serve them with coleslaw and beans. Well..I do not like coleslaw, or baked beans…..so this recipe was just elegant enough to intrigue me.  In addition to the cranberry sauce and wilted spinach (1 1/2 lbs.!!!), there are also prevalent flavors of sesame oil, ginger, and garlic that are in every aspect of this dish! I served this with a side of fresh cornbread and a glass of Oregon Pinot Noir. 

Serves 4

Prep time: 20 minutes

Cook time: 1 hour

3 lbs. baby back ribs

3 tbsp. finely chopped garlic (about 9 cloves)

3 tbsp. finely chopped ginger root

5 tbsp. toasted sesame oil

Salt and pepper

1 small onion, finely chopped

2/3 c. cranberry sauce (you can use canned if you do not have leftovers)

1/2 c. cranberry juice (I used cran-apple and it worked well)

1/2 c. hoisin (found in the international foods aisle)

2 to 3 tsp. chili paste

1 1/2 lbs. spinach (you can also use kale or swiss chard)

2 tbsp. sesame seeds, for garnish

Preheat the oven to 400°.

Chop the garlic and ginger. Measure out 1 tbsp. each of garlic and ginger and place them in pairs in three separate piles.  Line a baking sheet with foil and place the ribs on top. Rub the ribs on both sides with 1 tablespoon each garlic and ginger (one of your piles). Drizzle with 2 tablespoons sesame oil; season with a generous amount of salt and pepper. Cover with another sheet of foil and crimp the sides to seal tightly. Bake for 45 minutes.

Meanwhile, in a small saucepan, heat 1 tablespoon sesame oil over medium heat and add the onion and another pile of garlic and ginger (1 tbsp. of each). Season with salt and pepper. Cook, stirring frequently, until the onion is softened, about 5 minutes. Stir in the cranberry sauce, cranberry juice, hoisin sauce and chili paste and simmer over medium heat for 5 minutes. Season with salt and pepper; set aside.

Take the ribs out of the oven. Preheat the broiler. Transfer the ribs to a work surface and carefully unwrap. Flip the ribs over to the boned side and brush with some of the reserved glaze. Broil about 4 inches from the heat until the bones are slightly charred, 2 to 4 minutes. Turn the ribs right side up, brush with the remaining glaze and broil until slightly charred, 3 to 5 minutes more. Let rest for 5 minutes and slice before serving. Meanwhile, work on the wilted greens.

In a wok or large skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add the remaining 1 tablespoon garlic and 1 tablespoon ginger and cook, stirring, for 30 seconds. Add the greens, and toss them with tongs. Season with salt and pepper and cook, turning, until just wilted, 2 to 3 minutes. Sprinkle with sesame seeds. 

Serve immediately.