Wednesday, January 12, 2011
Cranberry-Chipotle Country-Style Ribs
by Betty Crocker
2 1/2 to 3 pounds boneless pork country-style ribs
Salt and ground black pepper
1 16-ounce can whole cranberry sauce
1 large onion, chopped (1 cup)
3 chipotle peppers in adobo sauce,* finely chopped
3 cloves garlic, minced
1. Trim fat from ribs. Sprinkle with salt and pepper.
2. Place ribs in a 3 1/2- to 4-quart slow cooker. In a medium bowl, stir together cranberry sauce, onion, chipotle peppers, and garlic. Pour cranberry mixture over ribs.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Transfer ribs to a serving platter. Stir sauce. Drizzle some of the sauce over the ribs. If desired, serve remaining sauce.
Tip: Because hot chile peppers, such as chipotle peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
In my opinion: These were good, flavorful ribs. Somehow they turned out a little dry, I suppose I let them cook too long. We had these with Caramelized Onions and Potatoes (Crock Pot)also by Betty Crocker.