1 (16-ounce) can cranberry jelly
1/4 cup hoison sauce
1 cup fresh Clementine juice (or tangerine or orange juice)
2 teaspoons Clementine zest (or tangerine or orange zest)
3 tablespoons Dijon mustard
3/4 cup firmly packed light brown sugar
1/2 cup apple cider vinegar
2 racks baby back pork ribs (about 6 pounds total), outer membrane removed
Kosher salt for seasoning ribs
Freshly ground black pepper for seasoning ribs
Preheat a charcoal grill to medium heat for indirect grilling.
Combine the cranberry jelly and the next 6 ingredients in a medium fire proof, heavy saucepan. Place on the grill over medium heat and cook, stirring often for about 20 to 30 minutes or until sauce thickens. Set aside.
Season ribs with kosher salt and pepper. Place on grill and cook for 2 to 3 hours, with the lid closed, rotating the ribs every 15-20 minutes. The temperature of the ribs should be 155 degrees thermometer is inserted into thickest part. During the last 30 minutes of cooking, mop the ribs with the glaze on both sides, about every five minutes. Remove from grill and let rest for about 5 minutes before cutting each rack in thirds. 6 servings.