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
Preparation
Step 1
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 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.
Expert Tips
For smaller pieces, ask butcher to cut racks across bones, especially if ribs are longer than 3 1/2 to 4 inches.
1 Serving (1 Serving (1 Rib)): Calories 260