• In a large nonstick skillet, heat oil over medium-high heat. Sprinkle ribs with peppercorns and salt. Cook, in batches, in hot oil about 5 minutes or until brown on all sides. Place ribs in a 6-quart slow cooker. Place onion slices on top of ribs. In a medium bowl, combine cranberry sauce, beef broth, rosemary and lemon juice. Pour over the ribs. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ribs to a warm dish; cover to keep warm.


For gravy:

  • Strain cooking liquid and skim off fat. Place the liquid in a medium saucepan; bring to boiling. Stir together cold water and cornstarch. Stir into boiling liquid; reduce heat. Cook and stir about 2 minutes or until mixture is slightly thickened. Add port; cook and stir for 1 minute more. Remove from heat.

  • Place wild rice on a serving platter. Top with ribs and and some of the gravy. Garnish with fresh rosemary. Pass remaining gravy. Makes 6 to 8 servings.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

760 calories; 55 g total fat; 114 mg cholesterol; 670 mg sodium. 38 g carbohydrates; 27 g protein;