Best 3 Cranberry Ginger Pork Ribs Recipes

**Explore a tantalizing culinary journey with our delectable Cranberry Ginger Pork Ribs, where sweet and tangy flavors dance harmoniously.**

Indulge in a symphony of taste with our carefully curated selection of recipes that cater to diverse preferences and dietary needs. From the classic charm of traditional Cranberry Ginger Pork Ribs to the tantalizing twist of our Air Fryer Cranberry Ginger Pork Ribs, each recipe promises an unforgettable gastronomic experience. Vegetarians and vegans can delight in our equally enticing Tofu and Vegetable Stir-Fry with Cranberry Ginger Sauce, where succulent tofu and crisp vegetables bask in the vibrant flavors of our signature sauce.

For those seeking a gluten-free option, our mouthwatering Gluten-Free Cranberry Ginger Pork Ribs beckon with their tender meat and irresistibly crispy coating. And for those with a sweet tooth, our delectable Cranberry Ginger Pork Ribs with Sweet Potato Fries offer a perfect balance of savory and sweet, complemented by the crispy crunch of sweet potato fries.

Whichever recipe you choose, embark on a culinary adventure that will leave your taste buds craving more. Let the vibrant flavors of cranberries and ginger tantalize your senses as you savor each succulent bite of our Cranberry Ginger Pork Ribs.

Check out the recipes below so you can choose the best recipe for yourself!

MING TSAI'S SWEET AND SOUR SPARE RIBS

Ming Tsai's Sweet and Sour Spare Ribs image

Restaurant sweet and sour sauces have NOTHING on this freshly made sauce. The color comes from the cranberries and the zing comes from the ponzu.

Provided by College Girl

Categories Sauces

Time P1DT1h8m

Yield 14 ribs, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 baby back rib rack, brined overnight*
1 cup ponzu sauce or 1 cup rice wine vinegar
1 tablespoon minced ginger
2 large red onions, sliced
2 cups cranberries, washed, dried
1 cup brown sugar
salt
black pepper
canola oil

Steps:

** Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
Preheat oven to 400 degrees. Rinse the ribs and pat dry. Place brined ribs, cut in two, in pan and cover the pan with about 1/4-inch of ponzu. Cover with foil and place in oven and bake until ponzu is evaporated, about 1 hour.
Remove ribs and place pan over medium-high heat and coat with oil. Preheat broiler.
In pan, saute ginger and onions until soft and add cranberries. Season with kosher salt and freshly ground black pepper to taste. Deglaze with 1/2 cup ponzu, add brown sugar and cook for about five minutes. Carefully transfer to a blender. Remove stopper from blender top, cover stopper hole with folded over towel and, while placing hand over towel, start blending on low speed. Be careful of the steam rising out of the stopper hole. Adjust to high speed and blend smooth.
Brush ponzu-brown sugar mixture on ribs and broil on both sides for about 8 minutes or until sticky. Slice and serve ribs stacked.

Nutrition Facts : Calories 261.9, Fat 0.1, Sodium 24.9, Carbohydrate 67.2, Fiber 3.3, Sugar 58.1, Protein 0.9

CRANBERRY SWEET-AND-SOUR PORK

Cranberry Sweet-and-Sour Pork image

This fresh take on a beloved Asian-style dish is sure to cause a stir at the dinner table. -Gert Snyder, West Montrose, Ontario

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon cornstarch
1/2 cup unsweetened pineapple juice
1 cup whole-berry cranberry sauce
1/2 cup barbecue sauce
1-1/2 pounds pork tenderloin, cut into 1/2-inch cubes
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, cut into strips
3/4 cup pineapple tidbits
Optional: Hot cooked rice, chow mein noodles or crispy wonton strips

Steps:

In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in cranberry and barbecue sauces; set aside. , In a large skillet, stir-fry pork in oil until meat is no longer pink, 3 minutes. Sprinkle with salt and pepper. Remove from the pan and keep warm., Add green pepper and pineapple to pan; stir-fry for 2 minutes. Stir cornstarch mixture and add to skillet. Bring to a boil. Cook and stir until thickened, 2 minutes. Add pork; heat through. Serve with rice, noodles or wonton strips if desired. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 23g 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

Ingredients

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

Tips:

To ensure tender and juicy ribs, choose pork ribs with good marbling and a nice layer of fat.
To infuse the ribs with extra flavor, marinate them in a mixture of cranberry juice, ginger, garlic, soy sauce, and brown sugar for at least 30 minutes.
For a crispy and caramelized crust, baste the ribs with the marinade during the last 30 minutes of cooking.
To prevent the ribs from drying out, wrap them tightly in foil during the last hour of cooking.
Let the ribs rest for at least 10 minutes before serving to allow the juices to redistribute.

Conclusion:

This recipe for Cranberry Ginger Pork Ribs is a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and juicy, with a crispy and caramelized crust. The cranberry and ginger marinade adds a unique and flavorful twist to the classic pork rib recipe. Whether you're cooking for a family dinner, a party, or just a weeknight meal, these ribs are sure to be a hit. So fire up your grill or oven and get cooking!