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Cranberry-and-Soy-Sauce-Glazed Ribs

December/January 2010

By: Katie Barreira
From: On Hand » Part of this menu: December/January 2010 »

people tried this recipe.


  • 4 Servings

Ingredients:

  • 1 can jellied cranberry sauce
  • 1/2 cup water
  • 1/3 cup soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon finely chopped crystallized ginger
  • 2 racks baby back ribs (about 4 pounds total)
  • Salt and pepper

Directions:

  1. Preheat the oven to 325°. In a medium saucepan, melt 1 can jellied cranberry sauce in 1/2 cup water over medium-high heat. Whisk in 1/3 cup soy sauce, 2 tablespoons Dijon mustard, 2 tablespoons brown sugar and 1 tablespoon finely chopped crystallized ginger. Lower the heat and simmer until syrupy, about 10 minutes. Place each of 2 racks baby back ribs (about 4 pounds total) in enough foil to cover; season with salt and pepper. Pour the cranberry glaze over the ribs, reserving 1/4 cup, and seal the foil. Place the wrapped ribs on a baking sheet and bake until tender, 1 1/2 hours. Unwrap, baste with the remaining glaze and broil for 5 minutes.
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