Cranberry Glazed Spareribs Recipes

Steps:

• Cut ribs into serving-size pieces; place in a Dutch oven or large kettle. Cover with water; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon; bring to a boil. Reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally. Remove from the heat; stir in vinegar. Drain ribs; place with meat side up in a greased 13-in. x 9-in. baking dish. Pour 2-1/2 cups of sauce over ribs. Cover and bake at 400° for 20 minutes. Uncover and bake 15-20 minutes longer or until meat is tender, basting every 5 minutes with remaining 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.

Steps:

• Mix first 5 ingredients. Set aside.
• Cook ribs in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan. Add onions and cranberries to pan; cook 5 min., stirring frequently. Return ribs to pan. Add 2 cups of the cranberry juice mixture. Bring to boil; cover. Simmer on low heat 1 hour 15 min. Add fennel; cook 45 min. or until ribs are tender. After about 15 min., bring remaining cranberry juice mixture to boil in medium saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently.
• Use fork or slotted spoon to transfer ribs and vegetables to platter; cover to keep warm. Skim and discard fat from sauce remaining in pan. Pour half into medium bowl. Whisk in cornstarch until well blended. Add to cranberry juice mixture in saucepan; mix well. Bring to boil, stirring constantly; cook 1 min.
• Serve vegetables and ribs topped with cranberry glaze.

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:

• 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.

Steps:

• Place ribs on a rack in a foil-lined shallow roasting pan. Broil 6 in. from the heat for 12-20 minutes per side or until browned. Remove ribs from rack; drain drippings. Return ribs to pan. Combine brown sugar, flour, salt, mustard and cloves in a saucepan; gradually add cranberry juice, stirring until smooth. Add water, vinegar and lemon juice. Bring to a boil; boil and stir for 2 minutes. Pour over ribs. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 20-30 minutes longer or until ribs are tender.

Steps:

• Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
• In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.

Steps:

• If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
• Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
• Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
• Preheat oven broiler.
• When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
• Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.

Steps:

• In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.