This festive and spicy main dish is wonderful served for weeknight family meals or for entertaining.
—JUDY ARMSTRONG PRAIRIEVILLE, LA
PREP: 20 MIN. • COOK: 5 HOURS • MAKES: 8 SERVINGS
1 can (14 ounces) whole-berry cranberry sauce
2 habanero peppers, seeded and minced
4 1/2 teaspoons minced grated gingerroot
3 garlic cloves, minced
2 1/2 pounds boneless country-style pork ribs
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked rice
1. In a small bowl, combine cranberry sauce, habanero peppers, ginger and garlic. Sprinkle ribs with salt and peppers. In a large skillet, brown the ribs in oil on all sides; drain.
2. Transfer ribs to a 3-qt. slow cooker; pour the cranberry mixture over ribs. Cover and cook on low for 5-6 hours or until the meat is tender. Skim fat from the cooking juices. Serve with pork and rice.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn exposed skin. Avoid touching your face.