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
Preparation
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.
Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.
