1. Heat oil in a very large skillet. Brown the ribs well on all sides, in batches if necessary, then transfer to a slow cooker.
2. In a medium bowl, stir together cider, broth, brown sugar, tomato paste, vinegar, and horseradish until well mixed. Stir in cranberries, onion, and garlic. Pour mixture over ribs in slow cooker, stirring to coat.Cook on low for 8 to 9 hours, stirring once about halfway through cooking time if possible.
3. After 8 or 9 hours, when the ribs are fork tender, transfer them to a foil-lined rimmed baking sheet. Using a skimmer, large spoon, or gravy separator, remove as much fat as possible from the liquid remaining in theslow cooker. Discard the fat or save for another use. Transfer the juices to a small pitcher or gravy boat.
4. About 10 minutes before serving, heat the broiler. Line a pan with foil, place ribs on the pan, and place the ribs under the broiler, about 4 inches from the heat source, to brown and crisp, about 5 minutes. Transfer ribs to a platter and serve with the pitcher of juices on the side.
Source: Hannaford fresh Magazine, November - December 2012