Cranberry and Orange Juice Spareribs

5 steps · 3h 30m total

1. 01

   Make the Marinade

   In a large bowl, whisk together the 1/2 cup cranberry juice, 1/2 cup orange juice, 1/4 cup ketchup, 1/4 cup soy sauce, 1/4 cup vinegar, 1/4 cup water, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon curry powder, 1 teaspoon garlic powder, and 1 teaspoon ground cumin until well combined.
2. 02

   Marinate the Ribs

   Add the 4 lbs spare ribs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or even better, let them marinate overnight for deeper flavor.

   When you're ready to cook, preheat your oven to 325 degrees F.

3. 03

   Roast the Ribs

   Transfer the marinated ribs and all of the liquid from the bowl into a roasting pan. Spread the ribs out in a single layer if possible, or layer them slightly if your pan is smaller.
4. 04

   Bake Until Tender

   Bake the ribs, uncovered, for 2 to 2 1/2 hours. You're looking for them to be fall-off-the-bone tender, and the marinade should reduce and thicken into a glaze as it cooks.
5. 05

   Cool and Serve

   Let the ribs cool slightly in the pan once they're out of the oven. Use cooking shears to separate the individual ribs, then arrange them on a platter for serving.