Cranberry-Chipotle Country-Style Ribs


You need just five ingredients to make a big batch of this slow cooker country-style ribs recipe. For a pleasant sweet-savory mix, a can of cranberry sauce balances out the smoky heat in these chipotle ribs.

Cranberry-Chipotle Country-Style Ribs
Prep Time:
15 mins
Cook Time:
7 hrs
Total Time:
7 hrs 15 mins


  • 2 ½ - 3 pound 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. Seal bag and chill for up to 24 hours.

  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.


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.


Baked beans are a perfect side dish for this slow cooker ribs recipe.

Nutrition Facts (per serving)

395 Calories
10g Fat
32g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 395
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 139mg 46%
Sodium 247mg 11%
Total Carbohydrate 32g 12%
Total Sugars 25g
Protein 40g
Vitamin C 2.4mg 12%
Calcium 50.5mg 4%
Iron 1.8mg 10%
Potassium 710mg 15%
Folate, total 4mcg
Vitamin B-12 1.5mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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