Smoky Cranberry Ribs Recipes

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CRANBERRY GLAZED PORK RIBS



Cranberry Glazed Pork Ribs image

Ruby red cranberry sauce becomes a tangy glaze in this easy summertime recipe!

Provided by CORWYNN DARKHOLME

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 1h30m

Yield 6

Number Of Ingredients 5

1 (8 ounce) can whole cranberry sauce
1 cinnamon stick
1 tablespoon prepared Dijon-style mustard
1 teaspoon grated orange zest
1 ½ pounds country style 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.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 14.9 g, Cholesterol 45.6 mg, Fat 12.6 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 4.6 g, Sodium 96.4 mg, Sugar 9.1 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.

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

SMOKED BBQ RIBS - TRAEGER GRILLS



Smoked BBQ Ribs - Traeger Grills image

Master these smoked BBQ ribs. Smoky, saucy, and slightly sweet, these St. Louis cut ribs are a cut above the rest. Get out your Traeger and your napkins.

Provided by Traeger Kitchen

Categories     Pork

Number Of Ingredients 4

St. Louis-style ribs
Traeger Pork & Poultry Rub
apple juice
Traeger BBQ Sauce

Steps:

  • Pat the ribs dry with paper towels and peel the membrane from the back of each rack.
  • Apply an even coat of Traeger Pork & Poultry Rub to the front, back and sides of the ribs. Let sit at room temperature for 20 minutes, or refrigerate for up to 4 hours.
  • When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
  • Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs, bone-side down, directly on the grill grates. Close the lid and smoke until the internal temperature reaches 201°F, about 4 1/2 hours. Add the apple juice to a spray bottle and spritz the ribs after 1 hour of cooking and every 45 minutes thereafter.
  • Brush the ribs on both sides with a light layer of Traeger BBQ sauce. Continue cooking until the sauce sets, about 10 minutes.
  • Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs. Serve with more Traeger BBQ Sauce. Enjoy!

SMOKY CRANBERRY RIBS



Smoky Cranberry Ribs image

I love cranberries and freeze them in season to enjoy all year-round. Living near New Jersey's cranberry bogs inspires me to develop new and delicious ways to use them, as in this recipe.-Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 16

4-1/2 teaspoons paprika
4 teaspoons salt
2 teaspoons fennel seed
1-1/2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon caraway seeds
1 teaspoon ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon rubbed sage
6 pounds pork baby back ribs
SAUCE:
1-1/2 cups fresh or frozen cranberries, thawed
1-1/2 cups packed dark brown sugar
1 cup cider vinegar
1 small sweet onion, chopped
1/4 cup ketchup

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.

Nutrition Facts : Calories 1023 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1936mg sodium, Carbohydrate 63g carbohydrate (58g sugars, Fiber 3g fiber), Protein 51g protein.

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