Cranberry-Ginger Pork Ribs Recipe

Cranberry-Ginger Pork Ribs Recipe photo by Taste of Home

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This festive and spicy main dish is wonderful served for weeknight family meals or for entertaining.—Judy Armstrong, Prairieville, Louisiana

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Cranberry-Ginger Pork Ribs Recipe

Prep: 20 min. Cook: 5 hours

Yield: 8 Servings

20 300 320

Ingredients

1 can (14 ounces) whole-berry cranberry sauce
2 habanero peppers, seeded and minced
4-1/2 teaspoons minced grated gingerroot
3 garlic cloves, minced
2-1/2 pounds boneless country-style pork ribs
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked rice

Directions

In a small bowl, combine the cranberry sauce, habanero peppers, ginger and garlic. Sprinkle ribs with salt and peppers. In a large skillet, brown ribs in oil on all sides; drain.
Transfer meat to a 3-qt. slow cooker; pour cranberry mixture over ribs. Cover and cook on low for 5-6 hours or until meat is tender. Skim fat from cooking juices. Serve with pork and rice. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3 ounces cooked pork with about 1/4 cup cooking juices (calculated without rice) equals 334 calories, 16 g fat (5 g saturated fat), 81 mg cholesterol, 220 mg sodium, 21 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Cranberry-Ginger Pork Ribs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p72