Cranberry-Barbecue Pork Ribs

Cranberry-Barbecue Pork Ribs
Cranberry-Barbecue Pork Ribs is a gluten free, dairy free, and whole 30 recipe with 6 servings. One portion of this dish contains about 45g of protein, 27g of fat, and a total of 491 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of pork loin back ribs, onion, gourmet red-wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Spray 4 to 5-quart slow cooker with cooking spray.
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2
Cut ribs into 2-rib portions; place in slow cooker covering entire bottom.
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RibsRibs
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3
Sprinkle with salt and pepper.
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4
Stir together cranberry sauce, chili sauce, onion, vinegar and garlic. Spoon over ribs. Cover and cook on low for 6 to 7 hours or until ribs are tender.
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OnionOnion
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5
Remove ribs from slow cooker. Discard liquid.
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Equipment

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pork Ribs on the menu? Try pairing with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Byron Fiddlestix Vineyard Pinot Noir
Byron Fiddlestix Vineyard Pinot Noir
The 2016 Fiddlestix Vineyard Pinot Noir shows violet and blueberry characteristics, along with earth, hints of black tea and a long smoky finish.Vegan
DifficultyMedium
Ready In45 m.
Servings6
Health Score12
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