Not yet a member? Join now.
Become a member of the Cranberry Club to save, rate, and review recipes and share with our lively Ocean Spray community.
Please enter the email address you used to sign up.
An email has been sent to the address you provided with instructions on how you can finish resetting your password.
Sorry, but we were unable to reset your password using the email address you provided.
Introducing NEW Cran•Lemonade® Cranberry Lemonade Juice Drink
2 quarts water2 tablespoons Chinese 5-spice powder1 cup sugar2 tablespoons kosher salt2 1/2 pounds baby back pork ribs (about 2 whole racks)2 medium onions, cut in half and then sliced 1/4-inch thick1 tablespoon butterSalt and freshly ground black pepperSpicy Craisin® BBQ Sauce (recipe follows)
Whisk together the water, 5-spice, sugar and salt in large bowl until dissolved. Cut the racks in half and submerge fully in the liquid. Refrigerate overnight. Preheat oven to 300 degrees. Line a cookie sheet with enough foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and pepper. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours. Remove from oven, unwrap and baste the ribs with Spicy Craisin® BBQ Sauce. Increase oven temperature to 350 degrees and bake the ribs uncovered for 10 minutes until the sauce is lightly browned. Divide the smothered onions onto four plates and serve with one half rack per person. Serves: 4 Spicy Craisin® BBQ Sauce:1 tablespoon canola oil for cooking1 medium onion, diced1 tablespoon chopped garlic3/4 cup light brown sugar1 cup Ocean Spray® Craisin® Dried Cranberries2 cups Ocean Spray® Cranberry Juice Cocktail1/2 cup rice wine vinegar2 tablespoons chopped chipotle chili pepper (Canned peppers in adobe sauce works best)Salt and freshly ground black pepperCoat a small saucepan with the canola oil. Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes. Add the sugar, Craisins®, cranberry juice cocktail, vinegar and chipotle peppers. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and pepper. Serve immediately or store in the refrigerator for up to a week. Yield: 3 cups of BBQ Sauce.Recipe developed by Chef Tom Berry of Bambara Restaurant.
Copyright ©2002-2013 Ocean Spray Cranberries, Inc. and Ocean Spray International, Inc. All rights reserved.
Your email has been sent.
After your visit, would you be willing to answer 10 quick questions to help us improve your experience on OceanSpray.com?
It's easy to participate and will take less than 3 minutes:
Click the “Yes” button below to continue your visit on OceanSpray.com as intended. When done, retrieve the window remaining on your desktop and complete the brief questionnaire.
Enjoy all the benefits of our lively community! Get access to great recipes, time-saving tools, exclusive events and more.
© 2013 Ocean Spray Cranberries, Inc.