Directions:
- In a small bowl, combine the cranberry sauce, habanero peppers, ginger and garlic. Sprinkle ribs with salt and peppers. In a large skillet, brown ribs in oil on all sides; drain.
- Transfer meat to a 3-qt. slow cooker; pour cranberry mixture over ribs. Cover and cook on low for 5-6 hours or until meat is tender. Skim fat from cooking juices. Serve with pork and rice. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.91 Kcal (1423 kJ) | ||
| Calories from fat | 184.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.54g | 32% | |
|---|---|---|---|
| Cholesterol | 126.13mg | 42% | |
| Sodium | 227.79mg | 9% | |
| Potassium | 619.53mg | 13% | |
| Total Carbs | 0.63g | 0% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 39.78g | 80% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 12.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 225.82 Kcal (945 kJ) | ||
| Calories from fat | 122.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 32% | |
|---|---|---|---|
| Cholesterol | 83.8mg | 42% | |
| Sodium | 151.34mg | 9% | |
| Potassium | 411.59mg | 13% | |
| Total Carbs | 0.42g | 0% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 26.43g | 80% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 8% | |
| Calcium | 8.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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