Cranberry And Orange Juice Spareribs Food

CRANBERRY ORANGE-GLAZED KANSAS CITY SPARE RIBS

Steps:

• A few hours before beginning the slow cooking of the ribs, make the dry rub by combining garlic powder, onion powder, chili powder, paprika, dry mustard, and salt in a bowl and mixing well. Rub the seasoning mix into the meat and let sit for a few hours. The mixture will melt into the meat.
• About 30 minutes before beginning to barbecue, heat the grill.
• On the stovetop, combine orange juice, honey, and cranberry sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken, then add barbecue sauce. Let simmer for 1/2 hour. Place ribs on the grill and slowly cook, turning occasionally. When meat begins to become fork tender, begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.

CRANBERRY AND ORANGE JUICE SPARERIBS RECIPE - (4.6/5)

Steps:

• Combine all of the ingredients for the marinade in a bowl and stir. Place ribs in the marinade and refrigerate for at least one hour or more or up to overnight. Preheat oven to 325 degrees F. Place the ribs in a roasting pan with the marinade. Bake uncovered for 2 - 2 ½ hours or until the ribs are fall off the bone tender. Allow the marinade to evaporate in the cooking process. Let the ribs cool slightly; then separate the ribs with a cooking scissor and plate.

CRANBERRY-GLAZED BRAISED SHORT RIBS

Steps:

• Mix first 5 ingredients. Set aside.
• Cook ribs in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan. Add onions and cranberries to pan; cook 5 min., stirring frequently. Return ribs to pan. Add 2 cups of the cranberry juice mixture. Bring to boil; cover. Simmer on low heat 1 hour 15 min. Add fennel; cook 45 min. or until ribs are tender. After about 15 min., bring remaining cranberry juice mixture to boil in medium saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently.
• Use fork or slotted spoon to transfer ribs and vegetables to platter; cover to keep warm. Skim and discard fat from sauce remaining in pan. Pour half into medium bowl. Whisk in cornstarch until well blended. Add to cranberry juice mixture in saucepan; mix well. Bring to boil, stirring constantly; cook 1 min.
• Serve vegetables and ribs topped with cranberry glaze.

ORANGE CRANBERRY SAUCE

Steps:

• Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.

CRANBERRY SAUCE I

Steps:

• In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

CRANBERRY ORANGE CHICKEN - CROCK POT

Steps:

• Rub salt onto chicken breasts and place in bottom of crock pot.
• In a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over chicken breasts.
• Place lid on crock pot and top with kitchen towel using instructions in description above. (My crock pot is only 3 months old and I still do this.) Turn crock pot on high and allow to cook 1 hour. Turn on low for 3 or 4 hours. NOTE: I have tried leaving crock pot on high the entire time and this dish was done in 3 1/2 hours.
• Lift lid and quickly place orange slices over chicken without stirring. Cook an additional hour.
• Combine cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
• Serve over cooked rice and enjoy!

CRANBERRY-ORANGE PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil on both sides. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°.

CRANBERRY SPARERIBS

Steps:

• Cut ribs into serving-size pieces; place in a Dutch oven or large kettle. Cover with water; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon; bring to a boil. Reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally. Remove from the heat; stir in vinegar. Drain ribs; place with meat side up in a greased 13-in. x 9-in. baking dish. Pour 2-1/2 cups of sauce over ribs. Cover and bake at 400° for 20 minutes. Uncover and bake 15-20 minutes longer or until meat is tender, basting every 5 minutes with remaining sauce.

CRANBERRY AND ORANGE JUICE SPARERIBS

Steps:

• 1. Combine all of the ingredients for the marinade in a bowl and stir. Place ribs in the marinade and refrigerate for at least one hour or more or up to overnight. Preheat oven to 325 degrees F. Place the ribs in a roasting pan with the marinade. Bake uncovered for 2 - 2 ½ hours or until the ribs are fall off the bone tender. Allow the marinade to evaporate in the cooking process. Let the ribs cool slightly; then separate the ribs with a cooking scissor and plate.

CRANBERRY BARBECUE SAUCE FOR RIBS OR MEATBALLS

Steps:

• Sear ribs in frying pan on medium high heat. Or not. The searing adds a nice flavor, but if you are in a hurry, skip it.
• Dump all remaining ingredients in slow cooker or crock pot set on medium or low heat.
• Stir it up!
• Add meatballs or ribs.
• Leave it alone for 6 or 8 hours and serve over rice or serve meatballs as an appetizer. Enjoy!