Best 6 Cranberry Barbecued Ribs Recipes

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Indulge in a tantalizing culinary journey with our delectable Cranberry Barbecued Ribs, a dish that marries the tangy sweetness of cranberries with the smoky allure of barbecue. This extraordinary recipe elevates the classic barbecue ribs to new heights, creating a symphony of flavors that will tantalize your taste buds. Alongside this main course masterpiece, discover a treasure trove of complementary recipes that transform your meal into a feast. Craft a refreshing Cranberry Salsa brimming with vibrant flavors, perfect for adding a pop of freshness to your ribs. Elevate your side dish game with our creamy and indulgent Mashed Sweet Potatoes, roasted to perfection and infused with warm spices. Treat your palate to a delightful Cranberry-Apple Compote, a sweet and tangy condiment that pairs harmoniously with the ribs, adding a touch of elegance to each bite. Finally, conclude your culinary adventure with a luscious Cranberry-Orange Trifle, a multi-layered dessert sensation that bursts with citrusy goodness and a burst of cranberry tartness. Prepare to embark on a culinary adventure like no other, where each recipe harmonizes to create a memorable and exquisite dining experience.

Let's cook with our recipes!

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 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.

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.

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 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 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

Tips:

  • Select high-quality pork ribs for the best flavor and texture.
  • Remove the membrane from the back of the ribs before cooking to ensure tender and juicy meat.
  • Use a flavorful dry rub to coat the ribs and enhance their taste.
  • Cook the ribs slowly and at a low temperature to achieve fall-off-the-bone tenderness.
  • Baste the ribs regularly with the cranberry barbecue sauce to keep them moist and caramelized.
  • Serve the ribs with a variety of sides such as coleslaw, potato salad, and corn on the cob for a complete and satisfying meal.

Conclusion:

The cranberry-barbecued ribs are a delightful and tantalizing dish that combines the tanginess of cranberries with the smoky and savory flavors of barbecue. With tender and juicy meat, a flavorful glaze, and a perfect balance of sweet and tart notes, these ribs are sure to be a hit at any gathering. Whether you're a barbecue enthusiast or simply seeking a unique and delicious meal, this recipe is worth trying. The detailed instructions, along with the tips provided, ensure that even novice cooks can create a mouthwatering dish that will impress their friends and family.

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