City Palate

The Wine & Beer Issue - May June 2017

Lacquered Cranberry Ribs


Nov/Dec 2009

This cranberry paste marinates the ribs, then acts as a sticky glaze once the ribs are cooked. Roasting them in an oven on low heat breaks down the tough connective tissues, leaving you with tender ribs that can be finished at a high heat in the oven or on the barbecue.

2 c. fresh or frozen cranberries

1/3 c. honey or maple syrup

2 T. soy sauce

grated zest and juice of 1 orange

1 T. curry powder

2 t. grated ginger

2 garlic cloves, crushed

1 - 2 racks back or side pork ribs, or several bison ribs

In the bowl of a food processor, pulse the cranberries, honey, soy sauce, orange zest and juice, curry powder, ginger and garlic until well blended. The mixture should have a texture slightly runnier than relish. If not, add a little more juice or water and blend well.

Put the ribs bone-side-down on a rimmed baking sheet and spread them with the cranberry mixture. Cover with foil and refrigerate
3 hours or overnight.

Roast the ribs, covered with foil, at 300°F for
2 to 3 hours. Remove the foil, turn the heat
up to 400°F and roast them for another 20
minutes, or grill them over high heat until glazed on the outside. Serves 4 to 8.



Meat