Sticky Ribs (a.k.a. Superbowl Ribs)

This recipe is so utterly delicious and messy, the whole family will enjoy this one! Please note that an all-day or overnight marinade is essential, so plan ahead.

4-6 lbs. pork ribs – separated, or not – you decide

1/2 cup sweet chili sauce (Chinese or Thai works well)
1/4 cup jellied cranberry sauce
1/4 cup soy sauce
1 lime, sliced into quarters
1 orange or tangerine, sliced into quarters

Place ribs in single layer on 1 or 2 rimmed baking sheets/roaster pans and set aside.  Place all the rest of ingredients into a medium bowl and mix well. Divide and spread over each rack of ribs so they are coated well, using all the sauce mix, cover with foil then put in the fridge for several hours or overnight.

When you’re ready to cook, preheat your oven to 350 degrees and remove the pans from the fridge to set on the counter for 20-30 minutes while the oven preheats; remove and discard the oranges & limes. Turn ribs over, keep covered and cook for 1 full hour, turning them with tongs after 30 minutes, and rotating pans in oven, keep covered.

After 1 hour, raise the temperature to 400 degrees and remove the foil. Cook for another 15 minutes, turn, then cook 15 minutes more.

Get a roll of paper towels and dig in.

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