CRANBERRY BARBECUED RIBS
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
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
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
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
FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED CRANBERRY BBQ SAUCE
Provided by Food Network
Categories main-dish
Time 15h10m
Yield 4 servings (3 cups of sauce)
Number Of Ingredients 17
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.
BABY BACK RIBS WITH CRANBERRY BBQ SAUCE
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
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
SLOW-COOKER CRANBERRY RIBS
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
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
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