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Cranberry-Ginger Pork Ribs Recipe

Cranberry-Ginger Pork Ribs Recipe

This festive and spicy main dish is wonderful served for weeknight family meals or for entertaining.—Judy Armstrong, Prairieville, Louisiana
TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD:8 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.