Cranberry Spareribs

You can never have too many main course recipes, so give Cranberry Spareribs a try. This recipe serves 6 and costs $2.17 per serving. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 774 calories, 34g of protein, and 50g of fat per serving. A mixture of beef gravy, ground cinnamon, spareribs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Taste of Home has 12 fans. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. Overall, this recipe earns a pretty good spoonacular score of 56%. Try Cranberry and Orange Juice Spareribs, Spareribs, and Chicken Spareribs for similar recipes.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 can (10 ounces) beef gravy

1/8 teaspoon ground cinnamon

1/4 cup lemon juice

1/2 cup orange marmalade

4 pounds spareribs

1 teaspoon vinegar

1 can (14 ounces) whole-berry cranberry sauce

Equipment:

dutch oven

sauce pan

baking pan

Cooking instruction summary:

Directions Cut ribs into serving-size pieces; place in a Dutch oven or large kettle. Cover with water; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon; bring to a boil. Reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally. Remove from the heat; stir in vinegar. Drain ribs; place with meat side up in a greased 13-in. x 9-in. baking dish. Pour 2-1/2 cups of sauce over ribs. Cover and bake at 400° for 20 minutes. Uncover and bake 15-20 minutes longer or until meat is tender, basting every 5 minutes with remaining sauce. Yield: 6 servings. Originally published as Cranberry Spareribs in Taste of HomeDecember/January 1998, p39 Nutritional Facts 1 serving (1 each) equals 755 calories, 43 g fat (16 g saturated fat), 173 mg cholesterol, 460 mg sodium, 50 g carbohydrate, 1 g fiber, 42 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cut ribs into serving-size pieces; place in a Dutch oven or large kettle. Cover with water; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

2. Meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon; bring to a boil. Reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally.

3. Remove from the heat; stir in vinegar.

4. Drain ribs; place with meat side up in a greased 13-in. x 9-in. baking dish.

5. Pour 2-1/2 cups of sauce over ribs. Cover and bake at 400° for 20 minutes. Uncover and bake 15-20 minutes longer or until meat is tender, basting every 5 minutes with remaining sauce.


Nutrition Information:

Quickview
774k Calories
33g Protein
50g Total Fat
46g Carbs
11% Health Score
Limit These
Calories
774k
39%

Fat
50g
78%

  Saturated Fat
16g
102%

Carbohydrates
46g
16%

  Sugar
42g
47%

Cholesterol
173mg
58%

Sodium
422mg
18%

Get Enough Of These
Protein
33g
68%

Selenium
46µg
67%

Vitamin B6
1mg
62%

Vitamin B3
9mg
50%

Vitamin B1
0.69mg
46%

Zinc
5mg
36%

Vitamin B2
0.55mg
33%

Vitamin D
4µg
32%

Phosphorus
304mg
30%

Potassium
549mg
16%

Vitamin B12
0.8µg
13%

Vitamin B5
1mg
13%

Iron
2mg
12%

Copper
0.21mg
10%

Magnesium
37mg
9%

Vitamin E
1mg
9%

Vitamin C
6mg
8%

Calcium
45mg
5%

Manganese
0.08mg
4%

Fiber
0.9g
4%

Folate
5µg
1%

covered percent of daily need
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Food Trivia

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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