Preheat the oven to 325 degrees . In a medium saucepan, melt 1 can jellied cranberry sauce in 1/2 cup water over medium-high heat. Whisk in 1/3 cup soy sauce, 2 tablespoons Dijon mustard, 2 tablespoons brown sugar and 1 tablespoon finely chopped crystallized ginger. Lower the heat and simmer until syrupy, about 10 minutes. Place each of 2 racks baby back ribs (about 4 pounds total) in enough foil to cover; season with salt and pepper. Pour the cranberry glaze over the ribs, reserving 1/4 cup, and seal the foil. Place the wrapped ribs on a baking sheet and bake until tender, 1 1/2 hours. Unwrap, baste with the remaining glaze and broil for 5 minutes.