- Cook Time
- Prep Time
- 3 pounds baby back ribs
- 3 tablespoons finely chopped garlic (about 9 cloves)
- 3 tablespoons finely chopped fresh ginger
- 5 tablespoons toasted sesame oil
- Salt and pepper
- 1 small onion, finely chopped
- 2/3 cup Cranberry Sauce
- 1/2 cup cranberry juice
- 1/2 cup hoisin sauce
- 1 - 2 teaspoons chili paste
- 1 1/2 pounds leafy greens, such as Swiss chard, kale or spinach
Preheat the oven to 400 degrees . Line a baking sheet with foil and place the ribs on top. Rub the ribs all over with 1 tablespoon each garlic and ginger. Drizzle with 2 tablespoons sesame oil; season with 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 1 tablespoon each garlic and ginger. 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.
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, season with salt and pepper and cook, turning, until just wilted, 2 to 3 minutes.
Preheat the broiler. Transfer the ribs to a work surface and carefully unwrap. Flip the ribs over 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. Serve with the wilted greens.