Cranberry Barbecued Ribs Recipes

CRANBERRY SPARERIBS

Steps:

• Cut ribs into serving-size pieces; place in a Dutch oven or large kettle. Cover with water; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon; bring to a boil. Reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally. Remove from the heat; stir in vinegar. Drain ribs; place with meat side up in a greased 13-in. x 9-in. baking dish. Pour 2-1/2 cups of sauce over ribs. Cover and bake at 400° for 20 minutes. Uncover and bake 15-20 minutes longer or until meat is tender, basting every 5 minutes with remaining sauce.

CRANBERRY GLAZED PORK RIBS

Steps:

• In a small saucepan stir cranberry sauce, cinnamon stick, mustard and orange zest over medium heat for 5 minutes or till bubbly. Set aside.
• On preheated coals (medium heat) with a drip pan, place ribs on grill. Brush with sauce. Cover and grill for 45 to 60 minutes, brushing occasionally with sauce, until ribs are tender and no pink remains.
• Heat remaining sauce. Remove and discard cinnamon stick. Serve sauce with ribs.

SLOW-COOKER CRANBERRY RIBS

Steps:

• Set oven control to broil; heat 15 minutes. Line broiler pan with foil.
• In small bowl, mix cumin, chili powder and 2 teaspoons brown sugar. Rub evenly over racks of ribs. Place ribs on rack in broiler pan. Broil with tops 4 to 6 inches from heat 10 to 15 minutes, turning once, until browned. Cool slightly. Cut into individual ribs.
• Place ribs in 3 1/2- to 4-quart slow cooker. Reserve half of the cranberry sauce. In medium bowl, mix remaining cranberry sauce and remaining ingredients; pour over ribs.
• Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until ribs are tender.
• Stir in reserved cranberry sauce; stir from bottom of cooker to coat ribs with sauce. Set cooker to Low heat setting to serve. Ribs will hold on Low heat setting up to 2 hours.

CRANBERRY BARBECUED RIBS

Steps:

• Heat oven to 375°F. Grease broiler pan rack. Trim fat and remove membranes from pork riblets. (For ribs, cut between bones into serving pieces.)
• Place pork, meaty sides up, in single layer on rack in broiler pan. Cover with aluminum foil and bake 50 minutes.
• Mix remaining ingredients. Brush pork with half of the cranberry mixture. Bake uncovered 10 to 20 minutes longer or until pork is tender. (If using Do-Ahead Tip, stop here.)
• Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork.

CRANBERRY ORANGE-GLAZED KANSAS CITY SPARE RIBS

Steps:

• A few hours before beginning the slow cooking of the ribs, make the dry rub by combining garlic powder, onion powder, chili powder, paprika, dry mustard, and salt in a bowl and mixing well. Rub the seasoning mix into the meat and let sit for a few hours. The mixture will melt into the meat.
• About 30 minutes before beginning to barbecue, heat the grill.
• On the stovetop, combine orange juice, honey, and cranberry sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken, then add barbecue sauce. Let simmer for 1/2 hour. Place ribs on the grill and slowly cook, turning occasionally. When meat begins to become fork tender, begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.

SMOKY CRANBERRY RIBS

Steps:

• In a spice grinder or with a mortar and pestle, combine the first nine ingredients; grind until fennel and caraway seeds are crushed. Set aside 4 teaspoons for sauce., Rub remaining spice mixture over ribs. Cover and refrigerate for at least 1 hour., Wrap ribs in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until tender., In a small saucepan, combine the cranberries, brown sugar, vinegar, onion and reserved spice mixture. Cook over medium heat until berries pop, about 15 minutes; cool slightly. Transfer to a blender; add ketchup. Cover and process until smooth. Set aside 1 cup sauce for serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 20-30 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.

CRANBERRY BARBECUED RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease broiler pan rack.
• Trim fat and remove membranes from pork ribs. (Cut between bones into serving pieces.)
• Place pork, meaty sides up, in single layer on rack in broiler pan. Cover with aluminum foil and bake 50 minutes.
• Mix cranberry sauce, hoisin sauce, onion powder, salt and pepper. Brush pork with half of the cranberry mixture. Bake uncovered 10 to 20 minutes longer or until pork is tender. (If using Do-Ahead Tip, stop here.)
• Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork.
• Do-Ahead Tip: Place cooked pork in rectangular baking dish, 9x13 inches; cover tightly with aluminum foil. Refrigerate remaining cranberry mixture in tightly covered container. Refrigerate pork and cranberry mixture no longer than 48 hours. About 35 minutes before serving, heat oven to 400 degrees. Bake pork in covered dish about 20 minutes or until hot. Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork.