Directions

Combine the rub spices together, making sure to mix thoroughly. (The rub can be stored in a tightly sealed container for up to 3 months.) Sprinkle approximately half of the rub liberally over the ribs, ensuring that the entire surface is evenly coated. Hold the slab of ribs up and shake off any excess. Return the ribs to a flat surface and massage the rub into the meat. Place the ribs on a long piece of aluminum foil and wrap tightly to enclose. Place the ribs in the refrigerator overnight to cure. Meanwhile prepare the BBQ sauce.

In a heavy, tall-sided stock pot, combine the butter and onions. Brown the onions over low heat until they begin to take on color. Adjust the heat to high, flame with the cider vinegar and add the frozen cranberries. When the cranberries begin to soften, add the sugars, syrups, spices, salt, dried cranberries and water. Bring to a simmer, reduce heat to medium-low and cook for approximately 45 minutes to an hour. Stir in the raspberry jam. Remove the pot from the heat and puree with a stick blender until smooth. Strain if desired and return to the pot. Continue to reduce until the desired thickness has been reached. Add the orange zest, adjust for seasoning and reserve.

The following day, preheat the oven to 250° F/121° C. Place the ribs in the oven for 3 hours, or until the ribs are tender but not falling apart. Turn off the oven and allow the ribs cool to room temperature. At this point, the ribs can be refrigerated for up to 4 days, or frozen for later use.

When ready to serve, place the ribs in a pre-heated 250° F/121° C oven and bake until warmed through, approximately 30 minutes. Open the foil package and drain off any excess liquid. Brush the BBQ sauce.

liberally over the ribs, covering all surfaces evenly. Broil under the oven broiler or salamander, until the surface begins to bubble and take on color, being cautious not to allow the sauce to burn. Serve immediately.