Slow Cooker German Red Cabbage and Pork Ribs

 

4

slices bacon, chopped

6

boneless pork country-style ribs (2 lb)

1 1/2

teaspoons salt

1/2

teaspoon pepper

6

cups thinly sliced red cabbage (about 1/2 head)

2

Granny Smith apples, peeled, thinly sliced (3 cups)

1

medium onion, finely chopped (1/2 cup)

1/2

cup cider vinegar

1/4

cup apple juice

2

tablespoons sugar

• 1 In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.
• 2 Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
• 3 Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
• 4 Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.