I love cranberries and freeze them in season to enjoy all year-round. Living near New Jersey’s cranberry bogs inspires me to develop new and delicious ways to use them, as in this recipe.—Christine Wendland, Browns Mills, New Jersey
"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them "the best ever." The recipe has its roots in the Calgary Stampede, an annual Western and agricultural fair and exhibition in our province. —Marian Misik, Sherwood Park, Alberta
My mom made these tender ribs for special Sunday suppers when we were growing up. A few common ingredients are all you need to make the zesty sauce that coats them. My family's eyes light up when I bring a plate of these ribs to the table, and company never suspects how easy they are to prepare.
Williamson, New York
These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. I always make them for my husband's birthday. —Shirley Manthey, Omaha, Nebraska
Nothing's better than having a sauce with the perfect slather consistency. Here's one that'll ensure a lip-smacking feast. Go ahead and make the sauce up to a week ahead. —Caitlin Hawes, Westwood, Massachusetts
My husband took these restaurant-style enchiladas to work, and now the guys always ask for them. They’re rich and spicy, and you can prepare them with cooked chicken or beef, too. —Anna Rodriguez, Bethpage, New York