Cranberry Glazed Pork Ribs Recipes

PORK ROAST WITH CRANBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

CRANBERRY ORANGE-GLAZED KANSAS CITY SPARE RIBS

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.

CRANBERRY BARBECUED RIBS

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.

CRANBERRY GLAZED 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.

EASY CRANBERRY-GLAZED PORK ROAST

Steps:

• In a small saucepan, combine the cranberry sauce, apple juice, barbecue sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine the cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside 1 cup sauce., Place roast in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Spoon a third of the remaining glaze over pork. Bake 20-30 minutes longer or until a thermometer reads 145°, basting twice. Let stand for 10 minutes before slicing. Serve with reserved sauce.

CRANBERRY GLAZED PORK ROAST

Steps:

• Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.

ROAST PORK LOIN WITH CRANBERRY-CHERRY GLAZE

Steps:

• Combine salt, pepper, thyme and rosemary and rub onto pork roast; heat the oil in a frying pan and sear the pork on all sides.
• Heat oven to 375°.
• Combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160° on a meat thermometer.
• Glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied.
• After the first hour of roasting, baste the pork every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes.
• In the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve.
• Gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again.
• Serve over pork slices.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

CRANBERRY-GLAZED PORK ROAST

Steps:

• Preheat oven to 340F.
• In small saucepan, stir together all ingredients except pork.
• Cook, stirring, over medium heat until thickened.
• Set aside.
• Place roast in shallow baking dish.
• Roast for 35 minutes.
• Spoon half of glaze over and continue roasting for 25 minutes longer, or until internal temperature is 155-160F.
• Let stand 10 minutes before slicing.
• Serve with remaining sauce.