Best Smoky Cranberry Ribs Recipes

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CRANBERRY ORANGE-GLAZED KANSAS CITY SPARE RIBS



Cranberry Orange-Glazed Kansas City Spare Ribs image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 5h50m

Yield about 8 to 10 servings

Number Of Ingredients 11

4 tablespoons garlic powder
4 tablespoons onion powder
4 tablespoons chili powder
4 tablespoons Hungarian paprika
2 tablespoons dry mustard
3 tablespoons salt
4 large racks, 4 pounds or more, Kansas City cut spare ribs, hard bone removed
3 cups orange juice
1/2 cup honey
1 (12-ounce) can cranberry sauce
3 cups barbecue sauce

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.

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 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

FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED CRANBERRY BBQ SAUCE



Five-Spice Pork Ribs with Smothered Onions and Spicy Dried Cranberry BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 15h10m

Yield 4 servings (3 cups of sauce)

Number Of Ingredients 17

2 quarts water
2 tablespoons Chinese 5-spice powder
1 cup sugar
2 tablespoon kosher salt
2 1/2 pounds baby back pork ribs (about 2 whole racks)
2 medium onions, cut in half and then sliced 1/4-inch-thick
1 tablespoon butter
Salt and freshly ground black pepper
1 tablespoon canola oil, for cooking
1 medium onion, diced
1 tablespoon chopped garlic
1/2 cup light brown sugar
1 cup sweetened dried cranberries
2 cups cranberry juice
1/2 cup rice wine vinegar
2 tablespoons chopped chipotle chili pepper (canned peppers in adobe sauce works best)
Salt and freshly ground black pepper

Steps:

  • To make the ribs: Whisk together the water, five-spice, sugar and salt until dissolved. Cut the racks in half and submerge fully in the brining liquid. Refrigerate overnight.
  • Preheat an oven to 300 degrees F.
  • Line a sheet tray with enough foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and pepper. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours.
  • To make the sauce: Coat a small saucepan with the canola oil. Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes. Add the sugar, cranberries, cranberry juice, vinegar and chipotle peppers. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and pepper. Serve immediately or store in the refrigerator for up to a week.
  • Remove the ribs from the oven, unwrap and baste the ribs with the sauce. Increase oven temperature to 350 degrees F and bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
  • Divide the smothered onions onto 4 plates and serve with half a rack per person, or serve family style on a platter.

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

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