• October 7, 2014

    Baked Cranberry-Chipotle Barbecue Ribs


    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.


    • 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
    • 3/4 cup ketchup
    • 1/2 cup soy sauce
    • 1/3 cup brown sugar, packed
    • 1-3 teaspoons chipotle powder (equals 1-3 chipotles in adobo sauce)
    • 1/2 tsp black pepper
    • 1/8 tsp cloves
    • 2 racks pork back ribs, about 6 lbs total


    1. Cover ribs with water in a large stockpot and bring to a boil; reduce heat to low and simmer for 1 1/2 – 2 hours, until ribs are tender. Drain and arrange ribs meaty side up on foil-lined baking sheets.

    2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onions and cook until soft, about 5 minutes, then add garlic and ginger; cook 1 minute more.

    3. Stir in cranberries, ketchup, soy sauce, brown sugar, 1/2 cup of water and spices. Simmer until cranberries start to pop and mixture thickens a bit, about 10 minutes. Puree barbecue sauce using an immersion blender or by cautiously blending 1/3 at a time in a standing blender.

    4. Slather ribs with the sauce and bake at 325ºF for 45 minutes, or until ribs are fall-off-the-bone tender and charred in spots (cover with foil if they are getting too dark).


    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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