By Christine Wheeler, London, Ont.
Cook of the Year 2009 Winner, Game & Meat category
Christine wanted to make meals for large groups of family and friends that would appeal to adults and kids alike. She also wanted to be able to prepare them ahead so she could spend time with her guests. This recipe makes a little more sauce than you will need for the ribs, but you'll find lots of other delicious uses. Christine serves the ribs with her coleslaw (see Christine's Coleslaw).
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2009
Maple Cranberry Barbecue Sauce:
MethodIn small bowl, whisk together paprika, sugar, salt, pepper, garlic powder and onion powder; spread all over ribs. Wrap ribs in foil envelope. Bake on large baking sheet in 300°F (150°C) oven until tender, about 2 hours.
Maple Cranberry Barbecue Sauce: Meanwhile, in large heavy saucepan, heat oil over medium heat; cook onion, celery and garlic until softened, about 8 minutes. Add sugar, vinegar, maple syrup, mustard, paprika and liquid smoke; stir in cranberries and tomatoes, breaking up slightly with spoon. Bring to boil; reduce heat to medium-low. Cover and simmer until darkened and reduced to about 4 cups (1 L), 25 to 30 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)
Brush ribs with about half of the sauce, refrigerating remaining sauce for another use. Place ribs on greased grill over medium heat; close lid and cook, turning once, until heated through and sauce is sticky, 5 to 10 minutes. (Or bake in 400°F/200°C oven for 10 to 15 minutes.)
Nutritional facts Per each of 8 servings: about
- Sodium 965 mg
- Protein 52 g
- Calories 788.0
- Total fat 49 g
- Potassium 473 mg
- Cholesterol 191 mg
- Saturated fat 18 g
- Total carbohydrate 33 g
- Iron 31.0
- Folate 6.0
- Calcium 7.0
- Vitamin A 13.0
- Vitamin C 8.0