I know that ribs are typically considered summer fare, but I personally almost never cook them outdoors on a BBQ – preferring, instead, a low and slow indoor method.
My process combines a long simmer and a shorter blast of dry heat in the oven.
The reason I first cook my ribs in water is because much of the fat is rendered away, meaning the end result is much lighter and leaner – without sacrificing any of the richness in flavour. Plus, it makes them incredibly fall-off-the-bone tender.
Without this easy first step, I find ribs too heavy – not because I’m worried about the calories, but because more than a bite will actually make me feel ill. Such a delicate lady am I. (Burrrrrp.)
I brought home an abundance of cranberries from the market the other day, and I was struck with the inspiration to use them in a barbecue sauce. The tangy berries take the place of vinegar and make for a gorgeous, rich sauce, nuanced with spicy chipotle, ginger and cloves. Very autumn.
You’ll need little shame and a lot of napkins to devour these sticky-spicy ribs without utensils, but that’s how I recommend eating them!
I used the same method before with these Sticky Dry Garlic Ribs, which are another favourite.
Baked Cranberry-Chipotle Barbecue Ribs
Ingredients
- 1 tbsp olive oil
- 2 medium onions coarsely chopped
- 6 cloves garlic coarsely chopped
- 1 tbsp finely grated fresh ginger packed
- 2 cups fresh or frozen cranberries
- ¾ cup ketchup
- ½ cup soy sauce
- ⅓ cup brown sugar packed
- 1-3 tsp chipotle powder equals 1-3 chipotles in adobo sauce
- ½ tsp black pepper
- ⅛ tsp cloves
- 2 racks pork back ribs about 6 lbs total
Instructions
- Cover the ribs with water in a large stockpot and bring to a boil; reduce the heat to low and simmer for 1 1/2 to 2 hours, until the ribs are tender. Drain and arrange the ribs meaty-side up on foil-lined baking sheets.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onions and cook until soft, about 5 minutes, then add the garlic and ginger and cook 1 minute more.
- Stir in the cranberries, ketchup, soy sauce, brown sugar, chipotle, pepper and cloves; cook until the cranberries start to pop and the mixture thickens a bit, about 10 minutes. Purée the barbecue sauce using an immersion blender, or by cautiously blending 1/3 at a time in a standing blender.
- Slather the ribs with the sauce and bake at 325°F (160°C) for 45 minutes, or until the ribs are fall-off-the-bone tender and charred in spots (cover with foil if they're getting too dark).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
