Baked Ribs with Cranberry-Chipotle Sauce
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
Total TimePrep: 15 min. Bake: 2 hours 10 min.
- 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
- 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
- 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.
Nutrition Facts1 each: 730 calories, 51g fat (17g saturated fat), 184mg cholesterol, 852mg sodium, 29g carbohydrate (23g sugars, 3g fiber), 39g protein.
Originally published as Baked Ribs with Cranberry Chipotle Sauce in Taste of Home Christmas Annual 2011