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January 2003 Issue
Cranberry Pork Ribs
by Ronda L. Halpin
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When January rolls around, I often find myself craving comforting foods that are both warm and satisfying. I also find myself relying on the convenience of my crockpot. These two circumstances collide in this month's column. My recipe for Cranberry Pork Ribs is so easy that a child can make it and so satisfying that you won't mind that there's snow, wind and frigid temperatures right outside your door.

What's even better about this recipe is that it feeds a crowd. So invite a few friends over, add a batch of garlic mashed potatoes and some steamed carrots and have yourself a little celebration. After all, just because the holidays are over, doesn't mean that you don't have a reason to have a party. Why ... you can celebrate the fact that you've found a way to use all that canned cranberry sauce you bought on sale in November and December!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Cranberry Pork Ribs

  • 3 lbs. boneless pork loin backribs
  • 2 tsp. course salt
  • 1 tsp. freshly ground black pepper
  • 1 - 16 oz. can whole berry cranberry sauce
  • 1 c. spicy BBQ sauce -- pick your favorite variety
  • Hot sauce -- optional
Rub the ribs vigorously with the salt and black pepper.

In a bowl, combine the cranberry and BBQ sauces and mix until well combined. Taste and add hot sauce to suit your tastes.

Place an even layer of the ribs in the bottom of a large crockpot. Spread about 1/2 cup of the sauce over the top. Repeat the process until all of the ribs are in the crockpot. Finish with a layer of sauce. (Reserve any leftover sauce for another use.) Cover the crockpot and cook on the LOW setting for at least 7 hours or until the ribs are tender.

  • Yields: 4-6 servings
  • Preparation Time: 8 hours

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