I looked in the pantry and there was no BBQ sauce for my meatballs. Panic! I’m taking meatballs to a birthday party tomorrow and wanted to get a head start.   So, I decided that I would try a new type of meatball sauce similar to one I found on BigOven.  This recipe is a twist on the grape jelly meatball sauce where cranberry sauce is used instead.  It was changed it up in a big way to make it my own and get the taste I wanted.  The only thing I didn’t do was make it a “Drunkin” dish.  It was posted on BigOven just now.  Visit there to see more of my recipes and those of many others.  The cooked meatballs are now marinating in the thick sauce in the fridge.  Into the crockpot they will go tomorrow to finish up for a few hours before the party.

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Ingredients

12 ounces Cranberry Sauce; or Cranberry Jelly 2 tablespoons Chili powder
16 ounces Tomato sauce 1 teaspoon Chili Spice; Carroll Shelby’s
1 tablespoon Sugar 1 teaspoon Onion powder
1 tablespoon Honey 1 teaspoon Salt
2 tablespoons Dark Corn Syrup 1/4 teaspoon Pepper

Preparation

Combine all ingredients in mediums size saucepan and cook over medium heat until thickened and smooth. If you are using leftover Cranberry Sauce instead of jelly, then use a masher to reduce the size of the berries. Pour hot sauce over pre-cooked meatballs in a crockpot. Stir occasionally to coat. Keep warm on low until ready to serve.

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Get ready for Memorial Day Weekend with these spice rubbed BBQ Baby Backs with homemade barbecue sauce.  This is one of our favorites for a summer barbecue just like Memorial Weekend.   Many BigOven reviewers have raved about how good they are.  One of my personal favorite reviews was from the crew of a fire station where they said, “THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT.”

These ribs are sure to please your family and friends this holiday weekend.   If you don’t want to make the sauce, just substitute one of your personal favorites instead.  However, the sauce is superb and simple to make.  Click Here for the full recipe.

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BigOven Reviews:

New Review just receive Memorial Day Weekend 2013:  Thanks for the recipe. First time making ribs and they were a hit!!! the whole family asked when we were having them again as they were eating them and licking their fingers! The sauce is WELL worth the time to make.  lisatracy

Without question the best ribs that I’ve ever had. Worth making the sauce. Wow..my wife and I were sucking the bones cause it was so good lol. Thx for sharing this recipe. My now staple rib recipe for sure. Patg73

These were a hit at the annual 4th of July BBQ. I had four different families tell me they were the best they’ve ever had. I’m definitely making these again!! Ncrisp24

Watch out Famous Daves. This recipe is awesome. Maderacopy

This is a GREAT recipe, everyone in the house loves it!  Very tender and a fabulous sauce.  I’ve made it again and again by request. NR

THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT

We loved these ribs!  We might reduce the chili powder a bit next time.  They certainly have a robust flavor.  I didn’t have the tomato sauce so pureed a tomato instead. You’ll notice our sauce looks a little chunky in the picture..but ohh soooo good!  cbigovenp

It’s late September and I just had to make this rib recipe again for Sunday dinner with friends. I still had sauce in the fridge from the last venture so didn’t need to make it up. That’s a time saver.

While the ribs are cooking, I’m doing a little house sprucing and now updating the recipe. Our friends will be here in a few hours and are bringing a side of macaroni and cheese. What’s great, too, about cooking ribs this way is that you can bake them the full 3 hours, turn the oven off and then finish them on the grill after your guest arrive. No stress about planning the cooking right to the second!!

The recipe appears to take a long time, but most of the time is in the oven baking time or stirring the sauce occassionally.  It’s worth the time.

Ingredients

2 large pork baby back or back ribs; full racks
=== RUB ===
2 tablespoons Carrol Shelby’s Chili blend; 2 T Chili Powder
1 tablespoon Ground cumin
1 teaspoon garlic; cloves, minced
2 tablespoons black pepper; freshly cracked
Salt to Taste
=== BASTE SAUCE ===
2 tablespoons Vegetable oil
1/4 cup fresh onion; minced
1/2 cup Water
1 can Tomato sauce
1/2 cup White vinegar
1/2 cup Light brown sugar
2 tablespoons Light corn syrup
1 tablespoon Worcestershire Sauce
1 3/4 teaspoon Salt
1 teaspoon liquid Barbecue Smoke
1 teaspoon Jack Daniel’s Whiskey
1/4 teaspoon Cracked black pepper
1/4 cup Catsup

Preparation

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks.  Trim away any excess fat from ribs and remove membrane from under-side of the ribs.  Mix the dry spices together in a small bowl, except for the pepper and salt.  Then sprinkle a light even coating spice rub over ribs and press into meat.  If your spices are all in shaker bottles, the just sprinkle the desired amount of each spice.  Scatter the minced garlic over the top of the ribs.  Then press spice and garlic against the meat.  Add the amount of spice according to your desired level of hot and flavorful spice desired.  Top with fresh ground pepper and salt.   Wrap the ribs tightly in aluminum foil and bake in a preheated 275 degree oven for 3 hours.  I line the baking dish with a large sheet of foil that can then be folded over with the meat sealed inside. This makes for easy clean up.

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As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat.  Saute the onions for 5 minutes or until they start to brown.  Add the remaining sauce ingredients, bring mixture to a boil; then reduce heat to low and simmer for 1 1/2 hours, uncovered, or until sauce thickens.  Check sauce every 15-30 minutes to stir and make sure not boiling.  Remove from heat and set aside until the ribs are ready.  Preheat your barbecue grill.

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When ribs are finished in the oven, the meat should have pulled back about 1/2-inch from the cut-ends of the bones.  Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill.  Grill the ribs for 3 to 4 minutes per side.  They should be slightly charred in a few spots when they’re finished.  Brush barbecue sauce on the ribs while they’re grilling, just before you serve them.  Don’t add the sauce too early or it will burn.

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This recipe yields 2 (full-rack) to 4 (half-rack) servings.

 

BigOven Reviews:

Without question the best ribs that I’ve ever had. Worth making the sauce. Wow..my wife and I were sucking the bones cause it was so good lol. Thx for sharing this recipe. My now staple rib recipe for sure. Patg73

These were a hit at the annual 4th of July BBQ. I had four different families tell me they were the best they’ve ever had. I’m definitely making these again!! Ncrisp24

Watch out Famous Daves. This recipe is awesome. Maderacopy

This is a GREAT recipe, everyone in the house loves it!  Very tender and a fabulous sauce.  I’ve made it again and again by request. NR

THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT

We loved these ribs!  We might reduce the chili powder a bit next time.  They certainly have a robust flavor.  I didn’t have the tomato sauce so pureed a tomato instead. You’ll notice our sauce looks a little chunky in the picture..but ohh soooo good!  cbigovenp

Click here to veiw this recipe on BigOven. 

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