Cranberry-Ginger Pork Ribs Recipe

4.5 3 3
Cranberry-Ginger Pork Ribs Recipe
Cranberry-Ginger Pork Ribs Recipe photo by Taste of Home
Publisher Photo

Cranberry-Ginger Pork Ribs Recipe

Read Reviews
4.5 3 3
Publisher Photo
This festive and spicy main dish is wonderful served for weeknight family meals or for entertaining.—Judy Armstrong, Prairieville, Louisiana
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours

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

Nutritional Facts

3 ounce-weight: 334 calories, 16g fat (5g saturated fat), 81mg cholesterol, 220mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 25g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry-Ginger Pork Ribs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
BayAreaRob User ID: 7363156 269846
Reviewed Jul. 23, 2017

"I put the ribs in the crock pot and cooked on low for 3 hours. Then I removed all the liquid and put the ribs back in and then added the cranberry mix. They came out tender and flavorful with a nice sauce as opposed to a thin liquid."

MY REVIEW
mshappy1969 User ID: 7901545 236329
Reviewed Nov. 4, 2015

"Really easy and tasty. Doubled the recipe and I'm glad I did because we want this again tonight. One suggestion is use the whole cranberry sauce. Not just the jelly kind. It was nice to have while tidbits of cranberry to pick up with the meat."

MY REVIEW
theboysinironwood User ID: 410523 175207
Reviewed Jul. 21, 2014

"Nice change from ribs and kraut . Will make again. My partner thought it was very tasty. I bought a low price cranberry sauce, would buy better brand next time."

Loading Image