📖 Instructions

1. Prep the Ribs: Take your ribs (about 3-4 pounds of pork spare ribs or baby back ribs) and rinse them under cold water. Pat them dry with paper towels. Removing the membrane on the back of the ribs can help the flavors penetrate better, but it's optional – don't worry if you skip it! If you choose to remove the membrane, flip the ribs over so the bone side is facing up. Slide a butter knife under the membrane at one end, then use your fingers to pull the membrane off. It might be a little slippery, so grab it with a paper towel for a better grip.
2. Make the Dry Rub: In a small bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1/2 teaspoon of cayenne pepper. Mix everything together well. This dry rub adds a base layer of flavor that complements the cranberry orange sauce perfectly.
3. Apply the Dry Rub: Generously sprinkle the dry rub all over the ribs, making sure to coat both sides evenly. Use your hands to press the rub into the meat. Once coated, wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and penetrate deep into the meat. Don't skimp on this step – it makes a world of difference!
4. Prepare the Cranberry Orange BBQ Sauce: In a medium saucepan, combine 1 cup of fresh or frozen cranberries, 1 cup of fresh orange juice (about 2-3 oranges), 1/2 cup of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of brown sugar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, and 1 teaspoon of grated orange zest. Stir everything together and bring to a simmer over medium heat.
5. Simmer the Sauce: Once simmering, reduce the heat to low and let the sauce cook for about 20-25 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking. If you like a smoother sauce, you can use an immersion blender to blend it until smooth, but leaving it a bit chunky adds a nice texture.
6. Cool the Sauce: Remove the saucepan from the heat and let the sauce cool slightly before using. As it cools, it will thicken even more. While the sauce is cooling, preheat your grill to medium-low heat (about 250-275°F or 121-135°C). If you're using a charcoal grill, arrange the coals on one side to create an indirect heat zone.
7. Grill the Ribs: Remove the ribs from the refrigerator and unwrap them. Place the ribs on the grill, bone-side down, over indirect heat. Close the grill lid and let them cook for about 2.5-3 hours, or until the meat is tender and easily pulls away from the bone. Maintain a consistent temperature inside the grill – this is key to perfectly cooked ribs. Be careful not to overcook! I did this, one time, and the result was not a pretty site.
8. Baste with Sauce: During the last 30-45 minutes of grilling, start basting the ribs with the cranberry orange BBQ sauce. Apply a generous layer of sauce every 10-15 minutes, turning the ribs occasionally to ensure they are evenly coated. The sauce will caramelize and create a sticky, flavorful glaze. Watch closely to prevent the sauce from burning.
9. Rest and Serve: Once the ribs are cooked to your liking, remove them from the grill and let them rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in even more tender and flavorful ribs. Slice the ribs between the bones and serve with any remaining cranberry orange BBQ sauce on the side. Enjoy!