Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker Cranberry-Glazed Ribs
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- Level: Easy
- Total: 12 hr 35 min (includes marinating and cooling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 753
- Total Fat
- 43 g
- Saturated Fat
- 15 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 32 g
- Protein
- 52 g
- Cholesterol
- 183 mg
- Sodium
- 1016 mg
These ribs strike the perfect balance of sweet, smoky and tangy. The chipotle-orange rub infuses the meat with deep flavor as it cooks low and slow, while a glossy cranberry glaze adds a festive finishing touch fit for any holiday meal. Finish under the broiler for charred edges and textural appeal.
- Level: Easy
- Total: 12 hr 35 min (includes marinating and cooling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 753
- Total Fat
- 43 g
- Saturated Fat
- 15 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 32 g
- Protein
- 52 g
- Cholesterol
- 183 mg
- Sodium
- 1016 mg
Ingredients
Chipotle-Orange Rub:
Cranberry Glaze:
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Directions
Special equipment:
a 6-quart slow cooker- For the chipotle-orange rub: Stir together the salt, smoked paprika, chipotle powder, garlic powder, black pepper and orange zest in a small bowl until combined. Cut each rib rack in half and place in a 9-by-13-inch baking dish. Season evenly with the rub on all sides. Cover and refrigerate overnight.
- For the cranberry glaze: Add the cranberries, sugar, vinegar, thyme, chipotle powder, garlic powder, orange zest and juice, onion and 1 teaspoon salt to a large saucepan over medium heat and bring to a simmer. Simmer, stirring occasionally, until the cranberries start to burst, about 8 minutes. Transfer to a blender and blend until very smooth, 1 to 2 minutes. Cover and refrigerate until ready to use (see Cook’s Note).
- When ready to make the ribs, reserve 1 cup of the cranberry glaze for glazing at the end. Rub the remaining glaze all over the ribs, then add them to a 6-quart slow cooker; it’s okay if the ribs overlap on top of each other (avoid too much contact with the sides). Cover with the lid and cook on high heat until tender but not falling apart, 3 1/2 to 4 hours.
- Gently transfer the ribs to a foil-lined baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they broil.
- Position an oven rack in the upper third of the oven and preheat the broiler. Brush both sides of the ribs with the reserved cranberry glaze and broil, rotating the baking sheet as needed, until browned and bubbling, 3 to 5 minutes per side. Cut into individual ribs and serve.
Cook’s Note
The cranberry glaze can be made up to 24 hours in advance. Reheat in the microwave for 20 seconds to soften before coating the ribs in the slow cooker and glazing at the end.
