I love making Cranberry Glazed Baby Back Ribs, it’s always such a treat when cranberry season comes around. Cranberries are naturally tart, which balances the richness of pork. Pair them with a little maple syrup, brown sugar, or honey for sweetness, and some smoky spices, and you’ve got a sticky, glossy glaze that feels both festive and cozy for fall.
Instructions
Prep the ribs:
Pat the ribs dry and remove the silver skin from the back if not already done. Rub evenly with smoked paprika, garlic powder, onion powder, salt, and black pepper. Let sit at room temperature for 30 minutes (or refrigerate overnight for deeper flavor).
Make the cranberry glaze:
In a saucepan, combine cranberries, brown sugar, maple syrup, and apple cider. Bring to a simmer until cranberries burst and the mixture thickens (10–15 minutes). Blend until smooth, then stir in vinegar, Worcestershire, Dijon, and red pepper flakes. Adjust seasoning (more sugar for sweetness, more vinegar for tang).
Cook the ribs (two ways):
- Oven method: Wrap ribs in foil, place on a baking sheet, and bake at 300°F for 2.5–3 hours until tender.
- Grill method: Grill over indirect heat at 275–300°F for 2.5–3 hours, wrapped in foil after the first hour.
Glaze & finish:
Unwrap ribs and brush generously with cranberry glaze. Broil for 3–5 minutes (or finish on the grill) until caramelized and sticky. Serve extra glaze on the side.
⸻
Ingredients
• 2 racks baby back ribs
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
For the cranberry glaze:
• 2 cups fresh cranberries (or frozen, thawed)
• ½ cup brown sugar (adjust to taste)
• ¼ cup maple syrup or honey
• ½ cup apple cider or orange juice
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp red pepper flakes (optional, for heat)
⸻
⸻
Serving Suggestion
Top with fresh thyme sprigs or orange zest for a festive touch. Serve with cornbread, roasted squash, or even a cranberry slaw to keep the theme going.
