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Prep 30min
Total5hr30min
Servings6
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Ingredients
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
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Steps
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.
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The slicing blade on a food processor does a quick job of shredding the cabbage. Cut the cabbage sections so they fit into the feed tube. To save time in the morning, slice the cabbage and chop the onion the night before, and refrigerate until needed.
Bone-in pork ribs also can be used.
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