Slow Cooker Cranberry-Apple Pork Ribs

Diana Rattray

Boneless country-style ribs are teamed up with a fresh cranberry apple sauce and slow cooked to tender perfection. Serve these ribs with sweet potatoes and green beans for a delicious fall or winter meal.

Ingredients:

2 cups cranberries (8 ounces)
1/3 cup maple syrup
1/3 cup packed brown sugar
1/2 cup water
1 Granny Smith apple, diced, about 1 cup
1 teaspoon Dijon mustard
1/4 teaspoon cinnamon
1/4 teaspoon mace or nutmeg
3 to 4 pounds boneless country style ribs
1 bag (16 ounces) frozen small white onions, or 1 large onions, sliced
1 tablespoon cornstarch mixed with 1 to 2 tablespoons cold water, optional*

Preparation:

In a saucepan, combine the cranberries, syrup, brown sugar, water, and apple; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Stir in mustard, cinnamon, and mace or nutmeg.

Arrange onions in the bottom of the crockery insert of a 5 to 7-quart slow cooker. Put pork ribs on top of the onions then spoon the cranberry sauce evenly over all. Cover and cook on LOW for 7 to 9 hours, until pork is tender.
Serves 6 to 8.

*Note: If you want to thicken the sauce, take the pork out after cooking and keep warm. Pour juices into a saucepan and bring to a boil. Simmer for 5 minutes to reduce slightly. In a small bowl or cup mix 1 tablespoon of cornstarch with 1 to 2 tablespoons of water. Stir into the sauce until smooth and thickened. Serve with pork.

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