Cranberry Spareribs Recipes

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SLOW-COOKER CRANBERRY RIBS



Slow-Cooker Cranberry Ribs image

Finger-licking-good ribs are flavored with a sauce that's sweet, spicy and tangy all at the same time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 14

Number Of Ingredients 11

2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons packed brown sugar
3 to 3 1/2 lb pork loin back ribs (about 2 racks)
1 can (16 oz) whole berry cranberry sauce
1 jar (12 oz) beef gravy
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped

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.

Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 55 mg, Fiber 0 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving (1 Rib), Sodium 360 mg, Sugar 14 g, TransFat 0 g

CRANBERRY SHORT RIBS



Cranberry Short Ribs image

We live in the Yukon bush, so I pick wild cranberries for this incredibly tender comfort food. I sometimes substitute moose for the beef. -Cathy Wylie, Dawson City, Canada

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

1-1/2 pounds bone-in beef short ribs
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1/8 teaspoon ground mustard
Dash ground cloves
3/4 cup water
2 teaspoons cider vinegar
1/2 cup fresh or frozen cranberries
1-1/2 to 2 teaspoons grated lemon zest
1/2 teaspoon browning sauce, optional

Steps:

  • Preheat oven to 350°. Place ribs in a greased 8-in. square baking dish; sprinkle with 1/4 teaspoon salt and pepper. Bake, covered, until tender, 1-1/4 to 1-1/2 hours., In a small saucepan, combine flour, brown sugar, mustard, cloves and remaining salt; gradually whisk in water and vinegar until smooth. Stir in cranberries, lemon zest and, if desired, browning sauce; bring to a boil. Cook and stir until thickened, about 2 minutes., Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15 minutes longer.

Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 645mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 28g protein.

RED WINE CRANBERRY BRAISED SHORT RIBS



Red Wine Cranberry Braised Short Ribs image

Slow cooked short ribs in red wine with fresh herbs and sweet cranberries. They're a one pot and done kind of dinner, festive, and totally delicious. Serve these over a bed of creamy mashed potatoes and you'll have the perfect dinner for a cold night in.

Provided by Tieghan Gerard

Time 6h20m

Number Of Ingredients 15

5 pounds bone in, beef short ribs
kosher salt and black pepper
2 tablespoons extra virgin olive oil
1 medium yellow onion, thinly sliced
2 shallots, thinly sliced
4 carrots, chopped
2 cups dry red wine, such as Cabernet Sauvignon
2 cups low sodium beef broth
2 tablespoons tomato paste
1 tablespoon brown sugar or honey
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 cups fresh cranberries
mashed potatoes, for serving

Steps:

  • 1. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 2. To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries. 3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!
  • 1. Preheat the oven to 325 degrees F.2. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

Nutrition Facts : Calories 648 kcal, ServingSize 1 serving

SLOW COOKER POTLUCK SPARERIBS



Slow Cooker Potluck Spareribs image

These ribs are perfect for a potluck. Use a slow cooker bag and cleanup is super easy. Sure to be a recipe they beg for!

Provided by Maggie Ogier Luke

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 5h10m

Yield 12

Number Of Ingredients 11

6 pounds pork spareribs, cut into serving-size pieces
1 ½ cups ketchup
¾ cup packed brown sugar
½ cup vinegar
½ cup honey
⅓ cup soy sauce
1 ½ teaspoons ground ginger
1 teaspoon salt
¾ teaspoon ground mustard
½ teaspoon garlic powder
¼ teaspoon ground black pepper

Steps:

  • Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper.
  • Cook on High for 5 hours.

Nutrition Facts : Calories 524.2 calories, Carbohydrate 33.5 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 1025.6 mg, Sugar 31.9 g

CHINESE BARBEQUED SPARERIBS



Chinese Barbequed Spareribs image

This is the recipe that is served in all the Chinese restaurants in my area. Serve these as a main course or appetizer.

Provided by JRIVIERA77

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h20m

Yield 6

Number Of Ingredients 10

½ cup hoisin sauce
¼ cup jellied cranberry sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons white wine
2 tablespoons honey
½ teaspoon red food coloring
½ teaspoon garlic salt
¼ teaspoon Chinese five-spice powder
4 pounds pork spareribs, cut into 1-inch pieces
2 cups water

Steps:

  • In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).

Nutrition Facts : Calories 932 calories, Carbohydrate 20.5 g, Cholesterol 242.6 mg, Fat 71.5 g, Fiber 0.8 g, Protein 48 g, SaturatedFat 22.9 g, Sodium 1009.5 mg, Sugar 16.1 g

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