Important: You must be 19 years of age to purchase alcohol.
View Cart

Shop now for the best selection of gifts and holiday favourites. Choose FREE HOME DELIVERY by December 15 to get your order by December 24th. Same-Day Pickup available in 190+ locations. See our Holiday Shopping Tips.

Sticky Pork Ribs with Cranberry BBQ Sauce

Autumn 2017
F2017m5008.jpg
food and drink

BY: Lucy Waverman

Although many people like fall-off-the-bone ribs, I prefer a little texture and chew. To my taste there is nothing better than these sticky, sweet ribs that still have some bite.

4 cups (1 L) water
2 cups (500 mL) cranberries, fresh or thawed from frozen
¾ cup (175 mL) brown sugar
½ cup (125 mL) gochujang (Korean red chili sauce)
½ cup (125 mL) soy sauce
¼ cup (60 mL) chopped garlic
10 star anise
1 bird’s-eye chili (optional)
4 lbs (2 kg) pork spareribs or side ribs, about 2 racks
Oil, for the grill

1 Combine water, cranberries, sugar, gochujang, soy sauce, garlic, star anise and optional chili in a pot. Bring to boil over high heat. Reduce heat to simmer for 15 minutes. Remove star anise, and blend cranberry mixture with a stick blender.

2 Cut racks of ribs in half. Place ribs in a large metal baking dish or roasting pan and marinate ribs with 2 cups (500 mL) of cranberry mixture for 1 hour at room temperature or overnight in the refrigerator.

3 Bring remaining 2 cups (500 mL) of cranberry mixture to a boil in a pot. Reduce heat to medium-low and simmer until thickened to a glaze and reduced to 1 cup (250 mL), about 15 minutes.

4 Preheat barbecue to 400°F (200°C) on medium-low heat.

5 Oil the grill; remove ribs from marinade and place on grill, reserving marinade for basting. Grill ribs until crispy and tender, brushing with reserved marinade, about 10 minutes a side.

6 Slice ribs and place on a platter; serve remaining glaze on the side for dipping.

ALTERNATIVELY, to bake ribs before finishing on BBQ, replace steps 4 and 5 as follows:

4 Preheat oven to 325°F (160°C). Cover ribs and marinade with foil or a lid, place pan in oven and bake for 1½ hours or until tender. Reserve any liquid in pan to brush on ribs while grilling.

5 Preheat barbecue on high, then turn burners down to keep the temperature around 450°F (230°C). Oil the grill and place baked ribs on grill. Grill ribs, brushing with the reserved pan liquid until crispy and tender, about 5 minutes a side.

 

Serves 4

What to Serve

LCBO#:647149
$19.70  
F2017m5008.jpg
food and drink

Sticky Pork Ribs with Cranberry BBQ Sauce

Autumn 2017

BY: Lucy Waverman

Although many people like fall-off-the-bone ribs, I prefer a little texture and chew. To my taste there is nothing better than these sticky, sweet ribs that still have some bite.

4 cups (1 L) water
2 cups (500 mL) cranberries, fresh or thawed from frozen
¾ cup (175 mL) brown sugar
½ cup (125 mL) gochujang (Korean red chili sauce)
½ cup (125 mL) soy sauce
¼ cup (60 mL) chopped garlic
10 star anise
1 bird’s-eye chili (optional)
4 lbs (2 kg) pork spareribs or side ribs, about 2 racks
Oil, for the grill

1 Combine water, cranberries, sugar, gochujang, soy sauce, garlic, star anise and optional chili in a pot. Bring to boil over high heat. Reduce heat to simmer for 15 minutes. Remove star anise, and blend cranberry mixture with a stick blender.

2 Cut racks of ribs in half. Place ribs in a large metal baking dish or roasting pan and marinate ribs with 2 cups (500 mL) of cranberry mixture for 1 hour at room temperature or overnight in the refrigerator.

3 Bring remaining 2 cups (500 mL) of cranberry mixture to a boil in a pot. Reduce heat to medium-low and simmer until thickened to a glaze and reduced to 1 cup (250 mL), about 15 minutes.

4 Preheat barbecue to 400°F (200°C) on medium-low heat.

5 Oil the grill; remove ribs from marinade and place on grill, reserving marinade for basting. Grill ribs until crispy and tender, brushing with reserved marinade, about 10 minutes a side.

6 Slice ribs and place on a platter; serve remaining glaze on the side for dipping.

ALTERNATIVELY, to bake ribs before finishing on BBQ, replace steps 4 and 5 as follows:

4 Preheat oven to 325°F (160°C). Cover ribs and marinade with foil or a lid, place pan in oven and bake for 1½ hours or until tender. Reserve any liquid in pan to brush on ribs while grilling.

5 Preheat barbecue on high, then turn burners down to keep the temperature around 450°F (230°C). Oil the grill and place baked ribs on grill. Grill ribs, brushing with the reserved pan liquid until crispy and tender, about 5 minutes a side.

 

Serves 4

Back To Top