Sticky Cranberry-Soy Baby Back Pork Ribs

Sticky Cranberry-Soy Baby Back Pork Ribs

Sticky Cranberry-Soy Baby Back Pork Ribs
  • Prep Time

    20 minutes
  • Cooking Time

    1 hour 30 minutes
  • Serving Size

    4 Servings


  • For the ribs:
  • Brown sugar1 tablespoon
  • Salt1 tablespoon
  • Ground black pepper1 tablespoon
  • Baby back ribs2 racks
  • For the glaze:
  • Jellied Cranberry Sauce1 can
  • Soy sauce1/2 cup
  • Hoisin sauce1/2 cup
  • Garlic3 cloves
  • Piece fresh ginger1 2-inch
  • Rice vinegar1/4 cup
  • For the garnish:
  • Toasted sesame seeds
  • Chopped scallions
  • Featured Product

    Jellied Cranberry Sauce


Heat the oven to 350 degrees. In a small bowl, combine the sugar, salt, and pepper. Sprinkle and rub the seasoning on both sides of the ribs until it all adheres. Wrap each rack in a double layer of aluminum foil and place on a rimmed baking sheet. Bake 2 hours and allow to cool in the foil. In a small sauce pan, combine all the ingredients for the glaze. Cook over medium heat for about 10 minutes or until the glaze thickens and coats the back of a spoon. Remove the ribs from the foil and place them on a rimmed baking sheet. Using a pastry brush, coat the ribs with the glaze evenly using about half of the glaze, reserve the remaining glaze. Place the ribs back in the oven and cook for 5 to 10 minutes until the sauce begins to bubble and get sticky. Brush the ribs with the remaining glaze and return to the oven for 5 to 10 minutes. When the ribs are cool enough to handle, portion them into individual ribs and garnish with sesame seeds and scallions. Recipe by Chef Will Gilson