Sticky Cranberry Orange Glazed Pork Ribs

Sticky Cranberry Orange Glazed Pork Ribs are slow-roasted and tender fall-off-the-bone good! They are perfect for the holiday season, but you are going to want them all year long!

Hi there! So, have you started your Christmas/holiday shopping? Were you one of the brave souls who dared to stand toe-to-toe with intrepid Black Friday shoppers on a mission to go home with prime items at rock-bottom prices?

If so, I hope you had a successful shopping trip! As for me, I opted out of the whole post-Thanksgiving Day ritual again this year. In fact, I was at work. But don’t feel bad for me. It was a quiet and fruitful day at the office, quite nice really.

Guess what? If you read my last post, I contemplated asking Santa for a food processor for Christmas since mine did not puree well. Little did I know that Santa read my post! A few days after it was published, a food processor arrived at my door! Santa reminded me that I had a birthday, and the food processor was a birthday gift. So thanks to the jolly old man in the red suit and the new kitchen gadget, my Ginger Cinnamon Sweet Potato Bisque With Smoked Paprika Pecans will be lumpy no more!

But Santa, since I have been a good girl all year and I technically have an outstanding Christmas gift request…my kitchen counter and cabinets really need to be brought into the 21st century…?  

I hope St. Nick is a regular reader of this blog. Here’s to making wishes come true!

Now, what to say about these ribs? They are fabulous!! I served them to the family, and four out of four gave them a solid stamp of approval. No surprise they were scoffed down in record time! This holiday pork rib recipe is a keeper!!

It’s easy to see why. Seriously, who doesn’t like a slow-roasted fall-off-the-bone pork rack of ribs? And the glaze is something to write home about! The tartness from cranberry sauce, the citrus note from orange juice, the sweetness and stickiness from molasses and brown sugar, the depth of flavor from soy sauce, and the slight kick from jalapeño peppers all work together to create a finger-licking-good glaze.

Don’t change the channel if you are not a fan of heat! There isn’t a whole lot of heat in the glaze, but if you must, reduce the amount of jalapeño. Or omit it altogether. Your ribs will be DELICIOUS without the kick.

I’m certain these ribs will be making regular appearances at my house this holiday season (and beyond). Let’s not forget that sticky, meaty ribs are perfect game day food as well. These are a surefire crowd-pleaser. Make them soon, and make plenty! Just have plenty of napkins on hand!

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Sticky Cranberry Orange Glazed Pork Ribs

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Main Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours 30 minutesRest time:4 hours 30 minutesTotal time:7 hours 15 minutesServings:4 Servings

Description

Sticky Cranberry Orange Glazed Pork Ribs are slow-roasted and tender fall-off-the-bone good! They are perfect for the holiday season, but you are going to want them all year long!

Ingredients

• 3 to 3 1/2 pounds rack of ribs
• 1 tsp. Kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground thyme

For the glaze:

• 1/2 (14 oz.) can jellied cranberry sauce (about 3/4 cup) 
• 1/2 cup fresh squeezed orange juice (1 juicy orange)
• 1/8 cup molasses
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 1/4 teaspoon black pepper
• 1 tablespoon minced jalapeño pepper, de-seeded

Instructions

1. Remove the silver skin from the underside of the rack of ribs: slide the tip of a sharp, pointed knife between the white/silvery membrane and the bone/meat. Lift and peel 1/2-inch or so of the membrane away from the bone/meat. Grab the loose membrane with a paper towel and peel. The silver skin may come off in sections. Continue to remove each section until all or most of the silver skin has been removed. Discard silver skin.
2. Combine Kosher salt, pepper, garlic powder, onion powder, and thyme in a small bowl. Rub on all sides of the ribs. Place ribs in the center of a large sheet of foil. Bring foil together to tent the pork, pinching the edges together and folding them over to create a tight seal. Pinch, fold, and seal foil ends. Transfer to a baking sheet. Refrigerate for 4 hours or overnight.
3. Remove the ribs from the refrigerator 1/2 hour before placing them in the oven. Preheat oven to 325 degrees F.
4. Keep ribs in foil and on the baking sheet. Roast for 2 hours or until ribs are falling off the bone tender. If the meat is not tender and the bones do not easily pull away from the meat after 2 hours, cover and return to oven. Continue baking, checking for tenderness after 30 minutes.
5. About 30 minutes before the ribs are done, make the glaze. Place cranberry sauce in a small saucepan on medium heat. Stir, using a whisk, as cranberry sauce starts to liquefy. Once cooked down to a liquid, add the remaining glaze ingredients, stirring constantly. Bring to a boil. Reduce heat to medium-low and simmer until sauce thickens and reduces by half (about 15 minutes). Remove from heat.
6. When pork is fork tender, drain all of the liquid from the foil. Fold the foil down flat onto the baking sheet. Turn oven to HI broil. Turn ribs over with the underside facing up. Brush with half of the glaze. Broil until bubbly and slightly charred (about 3-5 minutes). Remove from oven. Turn ribs over with meaty side up, brush on remaining glaze. Return to oven and broil until bubbly and slightly charred. 
7. Makes 3-4 servings.

Keywords:Pork Ribs, Cranberry, Holiday Pork Rib Recipe, Slow Roasted Ribs

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