Spicy Cider Ribs with Dried Cranberry Sausage Stuffing

By marisa r – vaughan, ON
Spicy Cider Ribs with Dried Cranberry Sausage Stuffing
  • Prep Time: 20
  • Total Time: 120
  • Servings: 2-4

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About this Recipe

Juicy, tangy and spicy fall off the bone tender ribs are a great twist to any Holiday meal without the fuss!
Cranberry and sausage stuffing add a great side to this Holiday or Brunch meal.


1 Pkg Maple Leaf Prime Side or Back pork rib pkg
1/4 cup Apple Cider vinegar
2 cups BBQ sauce
1 red birds eye pepper or to your taste
1 tsp each garlic powder and black pepper
3 sausages casings removed
1 carrot peeled and diced
1 rib of celery washed and diced
1 small onion peeled and diced finely
2 tbsp. EVOO
6 cup cubed old bread preferably 3 days old
2 cups chicken broth
1/4 cup cranberries
1/4 cup fresh Italian parsley chopped


Mix vinegar and 1 1/2 cups BBQ sauce with seasonings.
Spread over ribs.
Bake, covered in a preheated 350F for 1 hr.
Uncover, baste every 15 min with remaining sauce for another 30-60min or until meat is fork tender.
Cook onions, carrots and celery in oil until slightly softened.
Add Sausage meat, stirring to bread meat apart.
Cook for 6-8 min. Cool to room temp.
Place sausage and bread into a casserole dish.
Toss together with the broth.
Bake covered for 30min, while the ribs are cooking at the same time.


*If you do not have old bread, cube a hard crusty bread and bake in the oven 15 min. while the oven is preheating to dry the bread*
*If you are using back ribs, peel the membrane off from the back of the ribs.*

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