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Cranberry Glazed Pork Ribs

Cranberry Glazed Pork Ribs

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Ruby red cranberry sauce becomes a tangy glaze in this easy summertime recipe!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet


  1. In a small saucepan stir cranberry sauce, cinnamon stick, mustard and orange zest over medium heat for 5 minutes or till bubbly. Set aside.
  2. On preheated coals (medium heat) with a drip pan, place ribs on grill. Brush with sauce. Cover and grill for 45 to 60 minutes, brushing occasionally with sauce, until ribs are tender and no pink remains.
  3. Heat remaining sauce. Remove and discard cinnamon stick. Serve sauce with ribs.
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Excellent! A very simple,tasty,unique recipe, but I would recommend the following: (1) Although the receipe indicates "6 servings", one and one half pounds of ribs with the bone in is really "2 servings". Adjust accordingly. (2) The sauce is fabulous, but the original recipe just doesn't give you enough. I would triple the amounts listed, so you have plenty of sauce to serve over the ribs. It's no problem, the ingredients are simple and cheap. (3) The sauce will burn easily, so if you like to grill the ribs like I do over medium-high heat, baste the ribs only during the last 5 minutes of grilling.


I changed the cooking method for this recipe because I wanted to cook my country style ribs in the slow cooker. I was concerned that the cinnamon would become too strong with the long cooking, so I left it out but tossed everything else in the slow cooker, turned it on and left it all day. I thought it tasted really good. The mustard cuts the sweet of the cranberry sauce perfectly.


These tasted GREAT. I did bake the ribs instead of grilling though and it took longer than 60 minutes, but the ribs were REALLY thick ones. I would double the sauce next time, as what I had was just enough to pour over the ribs for cooking. And the flavor gets better in the leftovers (if you have any)!