Baked Ribs with Cranberry-Chipotle Sauce Recipe

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Baked Ribs with Cranberry-Chipotle Sauce Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours 10 min.

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

Nutritional Facts

1 each: 730 calories, 51g fat (17g saturated fat), 184mg cholesterol, 852mg sodium, 29g carbohydrate (23g sugars, 3g fiber), 39g protein.

  • 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
  1. 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.
  2. 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.
  3. Brush 1/2 cup sauce over ribs; bake 25-35 minutes longer or until tender. Serve with remaining sauce. Yield: 4 servings.
Originally published as Baked Ribs with Cranberry-Chipotle Sauce in Taste of Home Christmas Annual Annual 2011, p52

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