| 3 | pounds fresh pork riblets or 1 rack (3 pounds) pork back ribs, cut lengthwise across bones in half |
| 1 | cup whole berry cranberry sauce |
| 1/2 | cup hoisin sauce |
| 1/2 | teaspoon onion powder |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1. | Heat oven to 375ºF. Grease broiler pan rack. Trim fat and remove membranes from pork riblets. (For ribs, cut between bones into serving pieces.) |
| 2. | Place pork, meaty sides up, in single layer on rack in broiler pan. Cover with aluminum foil and bake 50 minutes. |
| 3. | Mix remaining ingredients. Brush pork with half of the cranberry mixture. Bake uncovered 10 to 20 minutes longer or until pork is tender. (If using Do-Ahead Tip, stop here.) |
| 4. | Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork. |
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| You’ll want to save this recipe. The tangy cranberry glaze also is delicious brushed on chicken wings and drummettes. |
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| Place cooked pork in rectangular baking dish, 13x9x2 inches; cover tightly with aluminum foil. Refrigerate remaining cranberry mixture in tightly covered container. Refrigerate pork and cranberry mixture no longer than 48 hours. About 35 minutes before serving, heat oven to 400ºF. Bake pork in covered dish about 20 minutes or until hot. Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork. |
Nutrition Information:
80 ( 45 ); 5 g ( 2 g); 20 mg; 85 mg; 4 g ( 0g); 5 g 0%; 0%; 0%; 2 % 1