5 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 4 slice gluten-free bacon, chopped
- 907.18 g boneless country-style pork ribs (6-7)
- 7.39 ml salt
- 2.46 ml pepper
- 1419.54 ml 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)
- 118.29 ml cider vinegar
- 59.14 ml apple juice
- 29.58 ml sugar
- 1In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet.
- 2Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned.
- 3Meanwhile, stir cabbage, apples and onion into bacon in bowl.
- 4Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
- 5Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
- 6Cover; 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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Nutritional Facts for Slow Cooker German Red Cabbage and Pork Ribs
Serving Size: 1 (342 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 396.9
- Calories from Fat 185
- Total Fat 20.5 g
- Saturated Fat 4.4 g
- Cholesterol 115.7 mg
- Sodium 742.9 mg
- Total Carbohydrate 20.9 g
- Dietary Fiber 3.3 g
- Sugars 15.0 g
- Protein 31.3 g