Baked Ribs with Cranberry-Chipotle Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 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:
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.
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