Sticky Cranberry-Soy Baby Back Pork Ribs



  • For the ribs:
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 2 racks baby back ribs (about 5 pounds total)
  • For the glaze:
  • 400g Ocean Spray® Jellied Cranberry Sauce
  • 1/2 cup soy sauce
  • 1/2 cup hoisin sauce
  • 3 cloves garlic, minced
  • 1 2-inch piece fresh ginger, peeled & minced
  • 1/4 cup rice vinegar
  • For the garnish:
  • toasted sesame seeds
  • chopped scallions


Preheat oven to 175°C.

In a small bowl, combine the sugar, salt, and pepper. Sprinkle and rub the seasoning on both sides of the ribs until it all adheres. Wrap each rack in a double layer of aluminum foil and place on a rimmed baking sheet. Bake 2 hours and allow to cool in the foil.

In a small sauce pan, combine all the ingredients for the glaze. Cook over medium heat for about 10 minutes or until the glaze thickens and coats the back of a spoon.

Remove the ribs from the foil and place them on a rimmed baking sheet. Using a pastry brush, coat the ribs with the glaze evenly using about half of the glaze, reserve the remaining glaze. Place the ribs back in the oven and cook for 5 to 10 minutes until the sauce begins to bubble and get sticky. Brush the ribs with the remaining glaze and return to the oven for 5 to 10 minutes. When the ribs are cool enough to handle, portion them into individual ribs and garnish with sesame seeds and scallions.

Recipe by Chef Will Gilson


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