Cranberry Barbecued 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

CRANBERRY-BARBECUE RIBLETS



Cranberry-Barbecue Riblets image

A frozen fruity blend makes a terrific start for a sauce for these baby-back ribs, cut in half for a finger-lickin'-good appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h25m

Yield 12

Number Of Ingredients 6

1 (2-lb.) rack pork back ribs, cut in half lengthwise across bones
1 cup barbecue sauce
1/2 cup frozen cranberry-orange fruit for chicken (from 12-oz. container), thawed
1/4 cup chopped fresh chives
1/4 teaspoon dry mustard
1/4 teaspoon dried marjoram leaves

Steps:

  • Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray. Cut ribs into individual riblets. Place riblets, meaty side down, in sprayed foil-lined pan; cover with foil. Bake at 375°F. for 30 minutes.
  • Meanwhile, in small bowl, combine all remaining ingredients; mix well.
  • Remove riblets from oven. Uncover; drain off liquid in pan. Turn riblets meaty side up; spoon sauce mixture over riblets.
  • Return to oven; bake uncovered an additional 30 to 40 minutes or until riblets are tender and no longer pink next to bone, turning once or twice.

Nutrition Facts : Calories 195, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 0 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1/12 of Recipe, Sodium 250 mg, Sugar 11 g

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.

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 BARBECUED RIBS



Cranberry Barbecued Ribs image

This tangy cranberry glaze also is delicious brushed on chicken wings or drummettes. Makes 40 appetizer or 6 servings.

Provided by Allrecipes Member

Time 1h25m

Yield 6

Number Of Ingredients 6

3 pounds baby back pork ribs
1 (8 ounce) can whole cranberry sauce
½ cup hoisin sauce
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 467.7 calories, Carbohydrate 23.4 g, Cholesterol 117.7 mg, Fat 30.1 g, Fiber 1.1 g, Protein 24.8 g, SaturatedFat 11 g, Sodium 546.9 mg, Sugar 14.9 g

CRANBERRY BBQ CHICKEN



Cranberry BBQ Chicken image

A very pretty chicken; you can use a whole chicken cut up, or pieces. I generally use Country Legs (thigh & drumstick) as that is the cheapest chicken available.

Provided by Deirdre Dee

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 5

Number Of Ingredients 8

1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped celery
1 onion, chopped
1 (16 ounce) can whole cranberry sauce
1 cup barbecue sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
  • In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
  • Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

Nutrition Facts : Calories 742.8 calories, Carbohydrate 53.9 g, Cholesterol 182.5 mg, Fat 39 g, Fiber 2.1 g, Protein 42.6 g, SaturatedFat 12.7 g, Sodium 1013.4 mg, Sugar 35.9 g

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.

CRANBERRY SPARERIBS



Cranberry Spareribs image

At first glance, this seems like an odd combination of ingredients, but the result is absolutely delicious. My mom made this main dish when we five kids were growing up. At the end of the meal, the table was surrounded by satisfied smiles and piled high with bare rib bones. -Leslie Picard, Salmon Arm, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 7

4 pounds spareribs
1 can (14 ounces) whole-berry cranberry sauce
1 can (10 ounces) beef gravy
1/2 cup orange marmalade
1/4 cup lemon juice
1/8 teaspoon ground cinnamon
1 teaspoon vinegar

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.

Nutrition Facts : Calories 755 calories, Fat 43g fat (16g saturated fat), Cholesterol 173mg cholesterol, Sodium 460mg sodium, Carbohydrate 50g carbohydrate (36g sugars, Fiber 1g fiber), Protein 42g protein.

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 BARBECUE SAUCE FOR RIBS OR MEATBALLS



Cranberry Barbecue Sauce for Ribs or Meatballs image

This sauce is great for a meatball appetizer or a main dish with country style ribs and rice. I use the large bag of frozen meatballs or make 2 lbs of walnut size meatballs and precook them. As always, I use the pinch and glug method of measurement, so adjust amounts to suit your own taste. Seasoned rice wine vinegar is my choice, but any vinegar will do the trick. This is written for a crockpot, but can easily adjust to stove top, just cook the sauce and serve it over the top of the meat OR oven bake at 350 F 45 minutes to an hour using the method below and a covered baking dish. Have fun and make it your own!

Provided by Bay Haven Inn

Categories     Meat

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs country-style pork ribs or 2 lbs meatballs
1 (14 ounce) can whole berry cranberry sauce
1/4 cup ketchup
2 tablespoons dark brown sugar
1/3 cup soy sauce
1 white onion, roughly chopped
1 tablespoon garlic and red chile paste
1 orange, juice and zest
1/4 cup vinegar
fresh ground black pepper

Steps:

  • Sear ribs in frying pan on medium high heat. Or not. The searing adds a nice flavor, but if you are in a hurry, skip it.
  • Dump all remaining ingredients in slow cooker or crock pot set on medium or low heat.
  • Stir it up!
  • Add meatballs or ribs.
  • Leave it alone for 6 or 8 hours and serve over rice or serve meatballs as an appetizer. Enjoy!

Nutrition Facts : Calories 557.3, Fat 20.4, SaturatedFat 4.1, Cholesterol 126.1, Sodium 1646.1, Carbohydrate 57.2, Fiber 2.5, Sugar 52.6, Protein 36.5

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From fooddiez.com


SLOW COOKER BABY BACK RIBS WITH SRIRACHA- CRANBERRY SAUCE
2015-02-10 Cut the ribs into 3 to 4 rib sections. Sprinkle the dry spice mixture onto the meaty side of the ribs and press to adhere to the meat. 4. Pour the water into the bottom of the slow cooker. 5. Spread the sauce generously onto both sides of the ribs. Set the ribs into the slow cooker. Cook on high heat for 3 1/2 hours. 6.
From recipegirl.com


MAPLE CRANBERRY RIBS | CANADIAN LIVING
2009-12-09 Wrap ribs in foil envelope. Bake on large baking sheet in 300°F (150°C) oven until tender, about 2 hours. Maple Cranberry Barbecue Sauce: Meanwhile, in large heavy saucepan, heat oil over medium heat; cook onion, celery and garlic until softened, about 8 minutes. Add sugar, vinegar, maple syrup, mustard, paprika and liquid smoke; stir in ...
From canadianliving.com


CRANBERRY BARBECUED RIBS | RECIPE | BARBECUE RIBS, RIB RECIPES, …
Aug 29, 2013 - Barbecue indoors! Bake tender, juicy ribs brushed with a cranberry barbecue sauce in your oven. They’re delicious!
From pinterest.fr


CRANBERRY HONEY BBQ BEEF HOLIDAY RIBS RECIPE
1. In a small pot over medium heat, combine cranberry sauce, honey, ketchup, red wine vinegar, garlic powder, onion powder, kosher salt, black pepper and Worcestershire sauce. Mix well. 2. Bring the mixture to a boil and adjust to low heat. Cover and let simmer for 20 more minutes.
From beefandlambnz.com


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