Slow-roasted reindeer ribs with cranberry glaze

Instructions

1. 1

   Let the ribs sit out for at least 30 minutes to lose their chill.

2. 2

   Mix the mustard powder, smoked paprika, rosemary, thyme, garlic, salt and pepper in a large bowl. Coat the ribs with the oil, then rub the spice mix over every surface. Wrap them tightly and refrigerate at least 2 hours, or overnight if you have the time.

3. 3

   Heat the oven to 140°C (300°F) and set the ribs in a roasting pan.

4. 4

   Cover the pan tightly with foil and bake for 3½ to 4 hours, until the meat is fork-tender and pulls away from the bone. Around the 2-hour mark, start brushing them lightly with a little of the glaze so they don't dry out.

5. 5

   Make the glaze while the ribs finish.

6. 6

   Combine the cranberry juice, balsamic, reduced red wine and maple syrup, if using, in a small saucepan. Bring it to a simmer over medium heat, then turn it down and let it reduce gently for 15–20 minutes, until it coats the back of a spoon. Taste and season.

7. 7

   When the ribs are tender, take them out and get a grill or broiler hot.

8. 8

   Brush the ribs generously with the cranberry glaze and grill them 5–10 minutes, turning now and then, until the glaze is sticky and dark mahogany. Serve straight away with roasted vegetables or mashed potatoes.