Smoky Cranberry Ribs Recipe

Name: Smoky Cranberry Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
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.
2
Rub remaining spice mixture over ribs. Cover and refrigerate for at least 1 hour.
3
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.
4
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.
5
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.

2065

kcal

Calories

108

Fat

Carbs

198

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4-1/2 teaspoons paprika, 4 teaspoons salt, 2 teaspoons fennel seed, 1-1/2 teaspoons pepper, and more.

Yes, Smoky Cranberry Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Cranberry Ribs

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