2 lb spareribs, cut into individual ribs and excess fat removed
6 cups cabbage, thinly sliced
4 oz bacon rashers, chopped
3 cups granny smith apples, peeled and thinly sliced
3 oz yellow onions, minced
½ cup apple cider vinegar
¼ cup apple juice
2 tbsp brown sugar
salt and ground black pepper, to taste
vegetable oil, as necessary
To Serve:
1 tbsp apple sauce, per serving
For Garnish:
¼ tsp spring onions, per serving
Saute bacon in a dry wide skillet over medium heat. Set aside the bacon.
Add more oil as necessary into your skillet with the bacon drippings. Heat up to medium heat.
Season your ribs with salt and pepper on all sides. Sear the ribs on one side until brown. Set the ribs aside.
Add the vinegar, apple juice, and brown sugar into the same skillet. Heat until just boiling and then set aside.
Into a mixing bowl, combine cabbage, crispy bacon, apples, and onions. Toss to mix evenly.
Place the ribs first and cover them with the cabbage mixture.
Pour the sauce into your crockpot. Cover, and cook the ribs over low heat for 5 to 6 hours.
When the ribs are tender to fully cooked, remove the lid. Season to taste with salt to pepper. Adjust accordingly.
Serve with apple sauce and garnish with spring onions. Serve.
Sugar: 15g
:
Calcium: 58mg
Calories: 453kcal
Carbohydrates: 20g
Cholesterol: 97mg
Fat: 32g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 5g
Potassium: 532mg
Protein: 20g
Saturated Fat: 11g
Sodium: 227mg
Trans Fat: 1g
Vitamin A: 111IU
Vitamin C: 30mg
