Slow-Cooker Cranberry Ribs

Slow-Cooker Cranberry Ribs


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


  1. Set oven control to broil; heat 15 minutes. Line broiler pan with foil. 
  2. 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. 
  3. 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. 
  4. Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until ribs are tender. 
  5. 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.


  1. For smaller pieces, ask the butcher to cut the racks across the bones, especially if the ribs are longer than 3 1/2 to 4 inches. Racks of ribs will vary in size, depending on the size of the animal.
  2. Serve with chunks of blue cheese and celery sticks.

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