Tom Berry, Executive Chef of Bambara Restaurant
in Cambridge, Massachusetts, uses cranberries to create rather
untraditional holiday dishes that still work in the flavors of
the season. According to Chef Berry, “Cranberries are an
essential part of the holiday meal, and it’s more than just
the sauce. I’ve added the popular fruit to stuffing, marinades
and appetizers.” Try this signature dish yourself and see
just how easy it is to cook with cranberries.
Chef Berry's 5-Spice Ribs
with Smothered Onions and Spicy Craisin BBQ Sauce
- 2 quarts water
2 tablespoons Chinese 5-spice powder
1 cup granulated sugar
2 tablespoons kosher salt
2 1/2 pounds baby back pork ribs (about 2 whole racks)
2 medium onions, cut in half and then sliced 1/4-inch thick
1 tablespoon butter
Salt and freshly ground black pepper
- Whisk together the water, 5-spice, sugar
and salt in large bowl until dissolved. Cut the racks in half
and submerge fully in the liquid. Refrigerate overnight.
- Preheat oven to 300 degrees. Line a cookie
sheet with enough foil to completely cover and seal the pork
ribs. Evenly spread the sliced onions on the foil and place the
butter on top. Remove the ribs from the liquid and season both
sides with salt and pepper. Place the ribs in one layer on top
of the onions, and fold the foil over making sure to tightly
seal the package. Roast undisturbed for 2 hours.
- Remove from oven, unwrap and baste the
ribs with Spicy Craisin BBQ Sauce. Increase oven temperature
to 350 degrees F. and bake the ribs uncovered for 10 minutes
until the sauce is lightly browned.
- Divide the smothered onions onto four
plates and serve with one half rack per person.
Makes 4 servings.
Spicy Craisin BBQ Sauce:
1 tablespoon canola oil for cooking
1 medium onion, diced
1 tablespoon chopped garlic
3/4 cup light brown sugar
1 cup Ocean Spray® Craisins Sweetened Dried Cranberries
2 cups Ocean Spray® Cranberry Juice Cocktail
1/2 cup rice wine vinegar
2 tablespoons chopped chipotle chili pepper (Canned peppers in
adobe sauce works best)
Salt and freshly ground black pepper
- Coat a small saucepan with the canola
oil. Over medium heat, sweat the onions and garlic until lightly
browned, about 10 minutes. Add the sugar, craisins, cranberry
juice, vinegar and chipotle peppers. Simmer until the liquid
is reduced by half. Puree the sauce in a blender until very smooth,
season with salt and pepper. Serve immediately or store in the
refrigerator for up to a week.
Yield: 3 cups of BBQ Sauce.
Recipe created by Chef Tom Berry, recipe
and photograph provided courtesy of Ocean Spray Cranberries,
Inc.
