SLOW-COOKER CRANBERRY RIBS

Slow-Cooker Cranberry Ribs image

Finger-licking-good ribs are flavored with a sauce that's sweet, spicy and tangy all at the same time.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h30m

Yield 14

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 55 mg, Fiber 0 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving (1 Rib), Sodium 360 mg, Sugar 14 g, TransFat 0 g