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Prep 50min
Total3hr30min
Servings14
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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
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Steps
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.
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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.
Serve with chunks of blue cheese and celery sticks.
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