Cranberry-Ginger Pork Ribs Recipe
- 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.
3 ounce-weight: 334 calories, 16g fat (5g saturated fat), 81mg cholesterol, 220mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 25g protein.
Reviews for Cranberry-Ginger Pork Ribs
"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."
"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."
"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."