Cranberry Glazed Pork Ribs

Alex’s mom gave him some herb and spice kit at some point, and he recently decided he wanted to use one of the cinnamon sticks that came in it. A brief search of AllRecipes, and bam! Delicious dinner!

There's a lot going on in this picture...

Ingredients:

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

Stir together the cranberry sauce, cinnamon stick, mustard, and orange zest in a small pot. Heat over medium heat for 5 minutes or until bubbly.

Not the single greatest looking stage, but it already smells grand!

Send your roommate outside to preheat the grill until the coals are medium hot.

Brush the sauce over the ribs and send your roommate back out to put the ribs on the grill. It’s cold out there!

Cover the grill and cook for 45 minutes to an hour. Go out several times (2 or 3) to brush on additional sauce. Cook until ribs are tender but no longer pink. We didn’t flip them at all.

Heat the remaining sauce until bubbling again to kill any pork-germs that got in when you were brushing the pork, pull out and toss the cinnamon stick, and serve the extra sauce with the ribs.

The ribs came off the grill and there was a panicked "oh wait what do we eat with this??"

These were good. Really, very very good. It makes enough for 2ish people hungry people, who will soon be happy people!

Cranberry Glazed Pork Ribs

From AllRecipes.

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

Stir together the cranberry sauce, cinnamon stick, mustard, and orange zest in a small pot. Heat over medium heat for 5 minutes or until bubbly.

Preheat the grill until the coals are medium hot. Brush the sauce over the ribs and put them on the grill. Cover the grill and cook for 45 minutes to an hour. Go out several times (2 or 3) to brush on additional sauce. Cook until ribs are tender but no longer pink.

Heat the remaining sauce until bubbling again, pull out and toss the cinnamon stick, and serve the extra sauce with the ribs.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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One Response to Cranberry Glazed Pork Ribs

  1. Big Al says:

    That was 2 lbs of pork (which is Whole Foods Butcher talk for 2.23 lbs). The bottom got pretty charred but it was kinda delicious.

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