Slow Cooker Cranberry Ribs Recipe

Ingredients

2

teaspoons ground cumin

2

teaspoons chili powder

2

teaspoons packed brown sugar

3

to 3 1/2 lb pork loin back ribs (about 2 racks)

1

can (16 oz) whole berry cranberry sauce

1

jar (12 oz) beef gravy

2

tablespoons cider vinegar

2

tablespoons packed brown sugar

1

teaspoon salt

1/2

teaspoon crushed red pepper flakes

2

cloves garlic, finely chopped

Preparation

Set oven control to broil; heat 15 minutes. Line broiler pan with foil.

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.

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.

Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until ribs are tender.

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.

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