Look no further than these festive ribs to grace your Christmas party with an unrivalled delight that effortlessly blends ease and deliciousness.
The carefully made marinade, concocted with a medley of ingredients, delivers a combination of flavours that enhance the succulent meat, ensuring a truly memorable dining experience.
What sets these ribs apart is the addition of cranberry juice to the cooking liquid, infusing each tender bite with a touch of tangy sweetness.
This combination results in ribs that are both moist and tender, while the glaze forms a tantalizingly glossy sheen, encouraging your guests to indulge.
It’s no wonder that this dish has earned its rightful place as an annual tradition in my house. The sheer satisfaction it brings is unparalleled, and the anticipation leading up to the Christmas feast is palpable.
For your next Christmas gathering, let these ribs take centre stage, weaving their magic as the star of the festive table. Trust me, this recipe is an absolute winner, destined to create lasting memories and become a cherished tradition in your own house as well.
Sweet Chili and Cranberry Glazed Ribs
Ingredients
- 1kg pork ribs
- 2 tsp ground ginger
- 2 tsp ground all spice
- 100g fresh ginger (sliced)
- 2 star anise
- 1 cinnamon stick
- 1 tbsp all spice berries
- 1 litre cranberry juice
- 300g chilli jam
- 100g soft brown sugar
- 300g cranberry sauce
- 75ml honey
- 75ml soy sauce
- Juice of one lime
Directions
- Begin by tossing the ribs in the ground ginger and all spice, season well then cover and marinate for 1 hour (or up to 24 hours) in the fridge.
- Heat the oven to 160C then tip the ribs into a roasting dish along with the star anise, cinnamon stick, ginger slices, and all spice berries. Pour over the cranberry juice and top up with water if necessary to ensure the ribs are covered. Cover with foil and cook in the oven for 1 hour 30 minutes. At the end of the cooking time, remove the ribs from the oven, uncover and pour away the cooking liquid. Gently pat the ribs dry with some kitchen roll.
- To make the glaze, pour all of the ingredients into a saucepan and boil until thick and sticky. This should take around 20 to 30 minutes.
- Turn the oven up to 200C and put the ribs back into a roasting tin, foil lined this time. Cover the ribs with the glaze, using a brush to ensure they are completely coated, and cook for 30 minutes (turning after 15 minutes). At the end of the cooking time the ribs should be sticky and glossy.
