Cranberry Ribs

These pork ribs get a two-stage cook: simmered first to render fat and tenderize the meat, then baked in a sticky, sweet-tart cranberry sauce that glazes every bone. The cranberry sauce is built from scratch, not canned, so it has a fresh, bright tartness that balances beautifully against the brown sugar and chili sauce.

Cooking the cranberries until they burst, then pressing them through a sieve removes all the skins and seeds. What you’re left with is a smooth, ruby-red puree that becomes the base of a barbecue-style sauce. Apple cider vinegar and Worcestershire add tang and savory depth, while the brown sugar caramelizes around the ribs during the final bake.

Par-boiling the ribs for 30 minutes before baking means they’re already tender when the sauce goes on. The oven time is all about the glaze.

Pro Tips

• Press the cranberry mixture firmly through the sieve. The more pulp you extract, the thicker and more flavorful your sauce will be.
• Stir the sauce frequently as it thickens. The sugars burn easily once the liquid reduces.
• Baste the ribs with sauce once or twice during the 35 to 40 minute bake for a thicker, lacquered coating.

Variations

• Add a teaspoon of smoked paprika to the sauce for a deeper, smokier barbecue flavor.
• Use this cranberry glaze on chicken drumsticks or bone-in thighs instead of ribs.
• Stir in a splash of bourbon with the vinegar for a boozy, caramelized sauce.