Slow Cooker German Red Cabbage and Pork Ribs

WI Cheesehead's Note:

From Glutenfreely.com. I used bone-in ribs and picked them out, then reused them to make pork broth in the slow cooker overnight. Very tasty. I also let it cook for 9 hours and it wasn't dry.

• Total Time: 5 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 6

• 4 slices gluten-free bacon, chopped
• 2 lbs boneless country-style pork ribs (6-7)
• 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

Directions:

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