German Red Cabbage and Pork Ribs
Indiana Kitchen bacon
Indiana Kitchen Ribs
cups (about 1/2 head)
(about 3 cups)
Granny Smith apples
peeled and thinly sliced
(about 1/2 cup)
: 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 and serve.