German Red Cabbage and Pork Ribs

Ingredients

4 slices Indiana Kitchen bacon chopped

6 (2 lbs) Indiana Kitchen Ribs

1.5 teasoons salt

1/2 teaspoon pepper

6 cups (about 1/2 head) red cabbage thinly sliced

2 (about 3 cups) Granny Smith apples peeled and thinly sliced

1 (about 1/2 cup) medium onion finely chopped

1/2 cup cider vinegar

1/4 cup apple juice

2 tablespoons sugar

Instructions

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.

5. Spoon cabbage mixture over ribs.

6. Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.

7. 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.