Bake low and slow to perfection, these cranberry and orange infused ribs are sure to please!
Cranberry and Orange Juice Spareribs
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 4 lbs. of pork spareribs
For the Marinade:
- 1/2 cup cranberry juice
- 1/2 cup orange juice
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup vinegar (any kind)
- 1 tsp. ground cumin
- 1 tsp. ground curry
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. black pepper
Instructions
- 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.
Enjoy with Love,
Catherine
xo
Big Daddy Dave says
Catherine, I prefer grilling my ribs...slowly but on the grill...or smoked first by Big Dude. Also, my wife or I like ribs cooked to the point where the meat still has to be eaten off the bone...not falling off them... Its just a personal preference. In any case, that doesn't mean that this marinade can't be used to prep the meat overnight...and it can basted on during the grilling process as well. We could even add a little as we eat our ribs. Your marinade/BBQ sauce sounds amazingly great! Take Care, Big Daddy Dave
Chrystal @ YUM eating says
Looks tasty! Thanks for linking at Yuck Stops Here. Hope to see you again this week.
Swathi says
This indeed juicy ribs delicious, thanks for sharing with Hearth and Soul blog hop. Pinning
Michelle says
Thank you for linking with See Ya in the Gumbo. I like orange and cranberry together, but never would have thought to use the two with ribs! Looks delicious!
Miz Helen says
Just pinned your awesome recipe and thanks so much for sharing it with Full Plate Thursday! Have a great week and come back soon.
Miz Helen