Cranberry Country Style Baby Back Ribs
Source: Wisconsin State Cranberry Growers Association
Ingredients
- 4 lbs. baby back pork ribs Salt and pepper
- 2 ½ cups fresh or frozen cranberries
- ½ cup water
- ½ cup sugar or honey
- 1 cup brown sugar
- ½ cup chili sauce
- 6 tablespoons red wine or cider vinegar
- ¼ cup chopped white or yellow onion
- ¼ Worcestershire sauce
Directions
- Preheat oven to 350 degrees.
- Place ribs in a single layer in a shallow baking dish, dust lightly with salt and pepper, and bake until halfway done, approximately 30 minutes.
- While the ribs are baking, combine the rest of the ingredients in a medium saucepan and bring to a boil. Reduce heat to low and cook until cranberries pop.
- Spoon the cranberry mixture into a blender, and carefully blend in small batches until all the sauce has been pureed. (You can also use a stick or immersion blender to puree the sauce.) Return the sauce to a pan over medium heat and allow to simmer and thicken, about 20 minutes, stirring frequently.
- Drain any juices from the partially baked ribs. Pour sauce over ribs and bake until pork is no longer pink, about 15 minutes.
Yields: 4 servings, about half a rack per person
