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Prep 20min
Total1hr5min
Servings6
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Ingredients
3
slices bacon
6
country-style pork ribs
1/2
teaspoon salt
1/4
teaspoon pepper
5
cups coleslaw mix (from 16-oz bag)
1
cup chopped onion (1 large)
1
can (8 oz) sauerkraut, drained
1
apple, chopped
1
cup julienne (matchstick-cut) carrots
3/4
cup apple cider
1
teaspoon caraway seed
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon until crisp; remove from skillet, and crumble into small bowl. Season ribs with salt and pepper. In same skillet, cook ribs in bacon drippings over high heat 3 to 4 minutes, turning once, until brown. Place in baking dish, reserving fat in skillet.
2
In same skillet, place coleslaw mix and onion; cook over medium heat about 3 minutes, stirring occasionally, until softened and wilted. Remove from heat. Add bacon, sauerkraut, apple, carrots, apple cider and caraway seed; mix well. Spoon into baking dish on top of pork.
3
Cover with foil. Bake 30 to 45 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.
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Ribs can be bone-in or boneless. One boneless rib usually supplies enough meat for one serving.
If you prefer, you can slice your own cabbage instead of using the bag of coleslaw mix. Slice the cabbage very finely. Look for matchstick-cut carrots in the produce section of the grocery store.
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