These ribs are cooked in the oven so you can enjoy them year 'round. The key is patience. The longer you cook them the better. This is a recipe guys can make easily and impress their significant other. Kids love these, too.

1 slab of baby back, spare, or country-style ribs
Red Dog Rub™
1 - 16 oz. can Whole Berry Cranberry Sauce
1 - 16 oz. jar of Chunky Salsa Medium (we usually use Pace)
Optional - juice of 1/2 orange or lemon. If you're looking for a little twist, you can also add a little dried mint flakes!

Pre-heat oven to 350°. Rinse ribs in COLD water and pat dry. Spray a roasting pan with cooking spray for easy clean up. Place the ribs meat side up in the pan. You may have to cut the slab into two equal pieces to fit, or if you decided to try the country-style ribs, arrange them so they are slightly touching. Sprinkle the ribs generously with Red Dog Rub. Cover the roasting pan with aluminum foil and place on the middle rack and REDUCE the temperature to 325°. Bake at 325° for 1 hour and 15 minutes. While the ribs are cooking, mix the cranberry sauce, salsa, orange or lemon juice, and mint flakes together. Remove roasting pan from oven but leave the oven on. Remove foil (save it for later to wrap leftovers, if you have any). Drain any liquid and pork fat from the pan.

Pour the cranberry salsa sauce over top of the ribs. If it runs off the sides just scoop it back on top. Put ribs back in the oven and bake at 325° for another 1 to 1-1/2 hours until done. This depends on thickness of ribs and which ones you use. Just take a peek after an hour and if they look done try one, just don't burn your mouth.

We serve with baked yams, corn bread and a tossed salad with vinaigrette dressing.