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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I love cranberries and freeze them in season to enjoy all year-round. Living near New Jerseyâs cranberry bogs inspires me to develop new and delicious ways to use them, as in this recipe.âChristine Wendland, Browns Mills, New Jersey Ingredients:
4-1/2 teaspoons paprika |
4 teaspoons salt |
2 teaspoons fennel seed |
1-1/2 teaspoons pepper |
1 teaspoon onion powder |
1 teaspoon caraway seeds |
1 teaspoon ground allspice |
1/2 teaspoon garlic powder |
1/2 teaspoon rubbed sage |
6 pounds pork baby back ribs |
sauce: |
1-1/2 cups fresh or frozen cranberries, thawed |
1-1/2 cups packed dark brown sugar |
1 cup cider vinegar |
1 small sweet onion, chopped |
1/4 cup ketchup |
Directions:
1. In a spice grinder or with a mortar and pestle, combine the first nine ingredients; grind until fennel and caraway seeds are crushed. Set aside 4 teaspoons for sauce.
2. Rub remaining spice mixture over ribs. Cover and refrigerate for at least 1 hour.
3. Wrap ribs in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until tender.
4. In a small saucepan, combine the cranberries, brown sugar, vinegar, onion and reserved spice mixture. Cook over medium heat until berries pop, about 15 minutes; cool slightly. Transfer to a blender; add ketchup. Cover and process until smooth. Set aside 1 cup sauce for serving.
5. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 20-30 minutes or until browned, turning and basting occasionally. Serve with reserved sauce. Yield: 6 servings.
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