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Baked Ribs with Cranberry-Chipotle Sauce Recipe

The first time I made these ribs they were a hit with my children. In fact, they liked them so much that clamored for me to make them a couple times a month.—Ruth Lee, Troy, Ontario

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Baked Ribs with Cranberry-Chipotle Sauce Recipe

Prep: 15 min. Bake: 2 hours 10 min.

Yield: 4 Servings

15 130 145

Ingredients

3 tablespoons brown sugar
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoon salt
3 pounds pork baby back ribs, cut into serving-size pieces
SAUCE:
1 small onion, chopped
1 small garlic clove, minced
1 tablespoon canola oil
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup fresh or frozen cranberries
1/3 cup water
1/4 cup orange juice
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon molasses
1/2 teaspoon chipotle peppers in adobo sauce
1/2 teaspoon adobo sauce

Directions

In a small bowl, combine the brown sugar, cumin, paprika and salt; rub over ribs. Transfer to a shallow roasting pan. Cover and bake at 350° for 1-3/4 hours. Drain fat from ribs.
Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Add the ginger, cloves, salt and pepper; cook for 1 minute. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until berries have popped, stirring occasionally. Transfer to a blender; cover and process until blended.
Brush 1/2 cup sauce over ribs; bake 25-35 minutes longer or until tender. Serve with remaining sauce. Yield: 4 servings.

Nutritional Facts 1 serving equals 730 calories, 51 g fat (17 g saturated fat), 184 mg cholesterol, 852 mg sodium, 29 g carbohydrate, 3 g fiber, 39 g protein.

Originally published as Baked Ribs with Cranberry-Chipotle Sauce in Taste of Home Christmas Annual Annual 2011, p52