Food Network
Home> Recipes> Pork>
Five-Spice Pork Ribs with Smothered Onions and Spicy Dried Cranberry BBQ Sauce Recipe

Five-Spice Pork Ribs with Smothered Onions and Spicy Dried Cranberry BBQ Sauce

Recipe courtesy Tom Berry, Bambara Restaurant, Cambridge, Mass.

Show: Sara's Secrets

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 14

Showing 1-10 of 14

Sort by:

Newest

  • on November 30, 2008

    Flag

    Love these ribs -- agree that the braising technique used in this recipe can work with other BBQ sauces as well with good results. For those who have problems with the sweetness of the sauce, be sure to use unsweetened cranberry juice (i..e, pure cranberry as anything with sugar added will require you to adjust sugar downward. Also, to eliminate onions from drying out, make sure the foil is sealed -- this will ensure meat is tender as well. Enjoy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 08, 2008

    Flag

    The sauce for these ribs is fabulous and it makes enough for more than one batch. Even people who think they are straight meat-and-potatoes guys can't get enough of these on their plates. It's an easy dish to prepare, and if I could rate the recipe 10 stars I would.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 28, 2007

    Flag

    Outstanding rib recipe. Regarding the sauce, I substituted 2 cups pomegranate juice for the cranberry juice and reduced the brown sugar to just 2 tablespoons packed. It was still sweet, but not overly sweet. I've since used this sauce on grilled chicken and pork chops. It's an excellent barbecue sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2006

    Flag

    I just made the sauce and I agree with Melanie from CA. it is much too sweet; next time I will leave out the brown sugar altogether b/c this time I only used half of what was called for in the recipe and that was too much. I wonder what the other reviewers did that Melanie and I did not do. I didn't even use sweetened cranberry juice!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 21, 2006

    Flag

    Very good spice. Flavor was excellent. Ribs were tender. A great alternative to the grill.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 23, 2005

    Flag

    Just used the rib part with regular bbq sauce and they are still fantastic and easy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 24, 2005

    Flag

    I was very disappointed with this recipe. The tenderness of the ribs was fantastic, but the sauce was sickening sweet. My husband didn't like it all.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 17, 2005

    Flag

    The flavors worked so well together! I made this recipe, because I happened to have all the ingredients on hand. Husband is still undecided on his opinion, but I love the uniqueness!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 06, 2005

    Flag

    For me this recipe was a bit labor intensive--more of a weekend meal, but very good. I didn't have dried cranberries, so I substituted dried cherries and blueberries. The flavor was amazing, but the color...let's just say that food, at least meat, should never, ever be purple. Needless to say, the next time we have this, I will make sure I have cranberries on hand.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 20, 2004

    Flag

    This was my first attempt at making this recipe. It was excellent! My family really loved the sauce. (And they generally don't want sauces on their meat. The flavors complimented each other and the whole process was not hard to follow.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.