Ingredients:
- 2 pounds boneless country-style pork ribs
- 3 large sweet potatoes, peeled, cut in 2-inch pieces
- 2 cups apple cider
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons Bold and Spicy Mustard
- 2 Granny Smith apples cored and cut in 1-inch chunks
- 1 tablespoon cornstarch
Preparation:
Heat 1 tablespoon oil in a 6-quart kettle or Dutch oven over high heat. Cook ribs for about 10 minutes or until well-browned on all sides; drain fat.Add sweet potatoes to ribs. Combine apple juice, vinegar, Worcestershire sauce, sugar, and mustard; stir to blend well. Pour apple juice mixture over ribs; stir well. Heat to boiling. Reduce heat to low. Simmer, covered, 30 to 45 minutes or until pork is tender and no longer pink in center, stirring occasionally.
Stir in apples; cook 5 minutes longer, or until tender. Transfer ribs, potatoes, and apples to platter; keep warm. Combine cornstarch with 2 tablespoons water. Stir into liquid. Bring to a boil, stirring constantly. Continue cooking for about 2 minutes or until liquid thickens, stirring frequently. Serves 6.
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