Cranberry Ginger Pork Ribs Recipes

Steps:

• Sprinkle ribs with salt and pepper; place in a 5-qt. slow cooker. In a small bowl, whisk orange juice, vinegar, soy sauce, ginger, honey, garlic and pepper flakes; pour over ribs. Cook, covered, on low 4-5 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened. Spoon over 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.

Steps:

• In a skillet, brown chops slowly in oil; drain.
• Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.

Steps:

• In a small bowl, combine the cranberry sauce, habanero peppers, ginger and garlic. Sprinkle ribs with salt and peppers. In a large skillet, brown ribs in oil on all sides; drain., Transfer meat to a 3-qt. slow cooker; pour cranberry mixture over ribs. Cover and cook on low for 5-6 hours or until meat is tender. Skim fat from cooking juices. Serve with pork and rice.

Steps:

• Combine cranberries, water and orange peel in heavy medium saucepan. Bring to boil. Reduce heat and simmer until cranberries burst, stirring occasionally, about 10 minutes. Strain out cranberries and peel and transfer to processor. Puree until smooth. Add vinegar, shallots, sugar, salt and peppercorns and blend well. Gradually whisk in vegetable oil. Cool completely.
• Pour marinade into large glass baking dish. Add tenderloins; turn to coat. Cover and refrigerate at least 8 hours or overnight, turning occasionally.
• Preheat oven to 450 degrees F or prepare barbecue (medium high heat). Remove pork from marinade; discard marinade. Roast or grill pork until thermometer inserted into thickest part of tenderloin registers 150 degrees F. Transfer pork to work surface; let stand 5 minutes. Cut pork into 1 inch thick slices. Arrange on platter and serve.

Steps:

• Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.

Steps:

• Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
• Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.

Steps:

• Preheat oven to 425 degrees.
• Drizzle tenderloin with Worcestershire sauce sprinkle with mustard, pepper and salt.
• Heat a large cast iron skillet or other oven-proof pan over medium high heat. Apply a light shot of cooking spray. Sear the pork on all sides, cooking for about 3 minutes total.
• Place skillet into the oven and cook for Bake at 450 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F Remove from oven and let stand 5 minutes before cutting.
• To prepare glaze, combine red wine, juice dried cranberries in a small saucepan. Bring to a boil and cook, uncovered, for 5 minutes, stirring frequently. Remove from heat and stir in ginger.
• To serve, slice pork into 8 or 12 slices, depending on desired thickness. Divide slices onto 4 serving places and spoon a quarter of the sauce over each portion (3 ounces pork and about 2 tablespoons sauce per serving).

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.