Cranberry Glazed Pork Ribs

SUBMITTED BY: CORWYNN DARKHOLME

"Ruby red cranberry sauce becomes a tangy glaze in this easy summertime recipe!"

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 (8 ounce) can whole cranberry sauce
1 cinnamon stick
1 tablespoon prepared Dijon-style mustard
1 teaspoon grated orange zest
1 1/2 pounds country style pork ribs

READ REVIEWS (7)

DIRECTIONS

In a small saucepan stir cranberry sauce, cinnamon stick, mustard and orange zest over medium heat for 5 minutes or till bubbly. Set aside.
On preheated coals (medium heat) with a drip pan, place ribs on grill. Brush with sauce. Cover and grill for 45 to 60 minutes, brushing occasionally with sauce, until ribs are tender and no pink remains.
Heat remaining sauce. Remove and discard cinnamon stick. Serve sauce with ribs.

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REVIEWS

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Reviewed on Jan. 25, 2004 by GUYCHEF

Excellent! A very simple,tasty,unique recipe, but I would recommend the following: (1) Although the receipe indicates "6 servings", one and one half pounds of ribs with the bone in is really "2 servings". Adjust accordingly. (2) The sauce is fabulous, but the original recipe just doesn't give you enough. I would triple the amounts listed, so you have plenty of sauce to serve over the ribs. It's no problem, the ingredients are simple and cheap. (3) The sauce will burn easily, so if you like to grill the ribs like I do over medium-high heat, baste the ribs only during the last 5 minutes of grilling.

18 users found this review helpful

Reviewed on Dec. 19, 2004 by chellebelle

I changed the cooking method for this recipe because I wanted to cook my country style ribs in the slow cooker. I was concerned that the cinnamon would become too strong with the long cooking, so I left it out but tossed everything else in the slow cooker, turned it on and left it all day. I thought it tasted really good. The mustard cuts the sweet of the cranberry sauce perfectly.

7 users found this review helpful

Reviewed on Jan. 25, 2004 by PEGO

The sauce was the best part of this recipe. I found the meat not to be as moist and tender as I would like. I found I needed to cook the ribs longer than the time recommended in the recipe.

7 users found this review helpful

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