Recipe by ChrisMc
An alternative to traditional barbecue sauces. Unfortunately, this is a recipe I found recently, and I don't have a grill in my apartment. If anyone has times or other suggestions on converting this to a grill recipe, please post your advice, and thanks in advance.
Top Review by Mia in Germany
The combination of cranberries and hoisin sauce attracted me, so I tried these in the smoker. I started smoking the ribs at about 200 F for one hour, then seasoned with half of the marinade using a silicon brush, and continued smoking for another hour. After smoking for those two hours, I brushed the ribs with some more marinade, wrapped them in heavy duty foil and continued smoking for another two hours. Don't leave out the foil step or the ribs will become dry and the marinade will burn! At least after two hours remove the foil and keep smoking uncovered for another half hour, but check after 15 minutes if they don't burn! I used beech for smoking. Served as suggested with the remaining marinade. This is a very good recipe, and we'll definitely make it again. Thanks for posting!
- 3 lbs fresh pork ribs
- 1 cup cranberry sauce
- 1⁄2 cup hoisin sauce
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- Remove fat and membranes from riblets and place on greased broiler pan.
- Cover riblets with tin foil and bake 50 minutes.
- Combine cranberry sauce, hoisin sauce, onion powder, salt, and pepper.
- Brush 1/2 of the mixture over the pork and bake uncovered for another 10-20 minutes.
- Heat the remaining sauce to boiling, remove from heat, and serve over pork.