Best Cranberry Ginger Pork Ribs Recipes

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CRANBERRY BARBECUED RIBS



Cranberry Barbecued Ribs image

Barbecue indoors! Bake tender, juicy ribs brushed with a cranberry barbecue sauce in your oven. They're delicious!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 40

Number Of Ingredients 6

3 pounds fresh pork riblets or 1 rack (3 pounds) pork back ribs, cut lengthwise across bones in half
1 cup whole berry cranberry sauce
1/2 cup hoisin sauce
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 20 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 85 mg

BABY BACK RIBS WITH CRANBERRY BBQ SAUCE



Baby Back Ribs With Cranberry BBQ Sauce image

I love ribs and I have a ton of cranberries to use, so I looked on the net for a few recipes to use. I found this scrumptious recipe @ http://www.cranberries.org courtesy of Massachusetts Cranberry Harvest Festival Recipes 1997 Derolyn St. Louis. I'm putting this recipe here for safe keeping until I can make this dish.

Provided by SassiFras

Categories     Pork

Time 59m

Yield 2-3 serving(s)

Number Of Ingredients 6

2 lbs baby back ribs
2/3 cup sugar
1 teaspoon garlic salt
1/4 cup orange juice
2 cups fresh cranberries
1/3 cup barbecue sauce

Steps:

  • Divide ribs into sections. Rub with garlic salt. Bake in 400 oven for 40 or 45 minutes until done. In a 2 quart saucepan, heat berries, sugar and orange juice until sugar is dissolved and berries have popped. Add BBQ sauce. Stir until well blended. Dunk cooked ribs into sauce. Serve warm.

Nutrition Facts : Calories 1682.9, Fat 97.9, SaturatedFat 35.4, Cholesterol 381, Sodium 782.9, Carbohydrate 98.3, Fiber 5, Sugar 84.1, Protein 105.2

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.

ASIAN BRAISED SHORT RIBS WITH CRANBERRY-TERIYAKI GLAZE



Asian Braised Short Ribs with Cranberry-Teriyaki Glaze image

Provided by Ming Tsai

Categories     Beef     Garlic     Herb     Onion     Vegetable     Braise     Christmas     New Year's Eve     Fall     Winter

Yield Makes 20 servings

Number Of Ingredients 16

15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
4 teaspoons kosher salt
2 1/2 teaspoons freshly ground black pepper
2 tablespoons canola oil
5 large onions, roughly chopped (about 5 cups)
6 carrots, roughly chopped (about 3 1/2 cups)
1/2 bunch celery, roughly chopped (about 3 cups)
2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped
4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
3 tablespoons garlic, minced (about 6 to 7 cloves)
1 tablespoon ginger, minced (from 1/2-inch knob)
4 cups Chinese Shaoxing rice wine or sake
2 cups dark soy sauce
6 whole sprigs fresh thyme
3 dried bay leaves
1 cup cranberry-teriyaki glaze

Steps:

  • Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
  • In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.

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

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