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  • 6servings
  • 65minutes
  • 280calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, P
MineralsSelenium, Copper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 slices bacon

  2. 6 country-style pork ribs

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 5 cups coleslaw mix (from 16-oz bag)

  6. 1 cup chopped onion (1 large)

  7. 1 can (8 oz) sauerkraut, drained

  8. 1 apple, chopped

  9. 1 cup julienne (matchstick-cut) carrots

  10. 3/4 cup apple cider

  11. 1 teaspoon caraway seed

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon until crisp; remove from skillet, and crumble into small bowl. Season ribs with salt and pepper. In same skillet, cook ribs in bacon drippings over high heat 3 to 4 minutes, turning once, until brown. Place in baking dish, reserving fat in skillet.

  2. In same skillet, place coleslaw mix and onion; cook over medium heat about 3 minutes, stirring occasionally, until softened and wilted. Remove from heat. Add bacon, sauerkraut, apple, carrots, apple cider and caraway seed; mix well. Spoon into baking dish on top of pork.

  3. Cover with foil. Bake 30 to 45 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

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