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Slow Cooker Cranberry Ribs

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  • Prep 50 min
  • Total 3 hr 30 min
  • Servings 14
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Finger-licking-good ribs are flavored with a sauce that's sweet, spicy and tangy all at the same time.
Created Jan 13, 2011
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Ingredients

  • 2 tsp (10 mL) ground cumin
  • 2 tsp (10 mL) chili powder
  • 2 tsp (10 mL) packed brown sugar
  • 3 to 3 1/2 lb (1.5 to 1.75 kg) pork loin back ribs (about 2 racks)
  • 1 can (348 mL) whole berry cranberry sauce
  • 1 can (284 mL) beef gravy
  • 2 tbsp (25 mL) cider vinegar
  • 2 tbsp (25 mL) packed brown sugar
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) crushed red pepper flakes
  • 2 cloves garlic, finely chopped

Steps

  •  
    1
    Set oven control to broil; heat 15 minutes. Line broiler pan with foil.
  •  
    2
    In small bowl, mix cumin, chili powder and 2 teaspoons brown sugar. Rub evenly over racks of ribs. Place ribs on rack in broiler pan. Broil with tops 4 to 6 inches from heat 10 to 15 minutes, turning once, until browned. Cool slightly. Cut into individual ribs.
  •  
    3
    Place ribs in 3 1/2- to 4-quart slow cooker. Reserve half of the cranberry sauce. In medium bowl, mix remaining cranberry sauce and remaining ingredients; pour over ribs.
  •  
    4
    Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until ribs are tender.
  •  
    5
    Stir in reserved cranberry sauce; stir from bottom of cooker to coat ribs with sauce. Set cooker to Low heat setting to serve. Ribs will hold on Low heat setting up to 2 hours.

Expert Tips

  • Tip 1
    Tip: For smaller pieces, ask the butcher to cut the racks across the bones, especially if the ribs are longer than 3 1/2 to 4 inches. Racks of ribs will vary in size, depending on the size of the animal.
  • Tip 2
    Tip: Serve with chunks of blue cheese and celery sticks.

Nutrition Information

No nutrition information available for this recipe
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