Get ready for a new take on ribs with Chris's Cranberry Glazed Pork Backribs. The tangy-sweet cranberry glaze adds a bold flavor that balances the smoky tenderness of the slow-cooked pork. Perfect for holiday gatherings or backyard BBQs, these ribs are an unexpected and delicious twist on a classic favorite.
Killer Hogs Hot BBQ Rub & Killer Hogs The BBQ Rub (or substitute your favorite dry rub)
Cherry cola
Squeeze butter or margarine
Brown sugar
Butter flavored maple syrup
Cranberry Glaze:
1 cup jellied cranberry sauce
1/2 cup orange juice
1/4 cup brown sugar
Directions:
Preheat grill to 275°F. Use wood pellets if desired.
If ribs have the membrane in tact, remove with a paper towel.
Use mustard or oil for a binder if desired, then apply a light layer of Killer Hogs Hot BBQ Rub to both sides, followed by Killer Hogs The BBQ Rub. Press rub into ribs. Let set for 15 -20 minutes.
Grill ribs for about 2 – 2 1/2 hours, bone-side down.
Spritz ribs with cherry cola added to a spray bottle. Spray every 45 minutes.
After cooking for 2 – 2 1/2 hours, lay out two layers of foil. Spread butter, brown sugar and syrup onto the foil, then place the rack of ribs, meat-side down, onto the foil. Wrap tightly.
Place ribs, meat-side down, back onto the grill for another hour. Finished ribs should be tender and have an internal temperature of 190-200°F.
Prepare cranberry glaze, set aside.
When ribs are at desired doneness, remove from grill and unwrap.
Apply a layer of Killer Hogs The BBQ Rub and brush a light layer of the Cranberry glaze on both sides.
Place ribs back onto grill and let cook for 15 minutes.
Remove ribs from grill, and let rest for 5-10 minutes before serving.
Recipe courtesy of @smokenchillbbq
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4 hours
2-4
