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Cranberry Spareribs Recipe

Cranberry Spareribs Recipe photo by Taste of Home

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At first glance, this seems like an odd combination of ingredients, but the result is absolutely delicious. My mom made this main dish when we five kids were growing up. At the end of the meal, the table was surrounded by satisfied smiles and piled high with bare rib bones. -Leslie Picard, Salmon Arm, British Columbia

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Cranberry Spareribs Recipe

Prep: 1 hour Bake: 35 min.

Yield: 6 Servings

60 35 95

Ingredients

4 pounds spareribs
1 can (14 ounces) whole-berry cranberry sauce
1 can (10 ounces) beef gravy
1/2 cup orange marmalade
1/4 cup lemon juice
1/8 teaspoon ground cinnamon
1 teaspoon vinegar

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 755 calories, 43 g fat (16 g saturated fat), 173 mg cholesterol, 460 mg sodium, 50 g carbohydrate, 1 g fiber, 42 g protein.

Originally published as Cranberry Spareribs in Taste of Home December/January 1998, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Cranberry Spareribs

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Reviewed on Mar. 24, 2013 by Kilren

Taste wonderful! I was missing a few pieces and made small changes to make it my own. I boiled the ribs in half a cup of apple cider vinegar for tangyness, and opted the vinegar out of the sauce. I also lacked marmalade, so I substituted it with 1/2 cup of orange juice with pulp. It is very delicious.

Reviewed on Nov. 12, 2012 by cher5873

I have made these since 2010 and every time still they are awesome

Reviewed on Jul. 05, 2010 by cher5873

I made these for our 4th of July cookout They were awesome and the first of the potluck cookout items to go. The only thing I did different was when simmering them I added garlic as I like it. Definitely will make these again