Sorry for the darkness of these photos, I think we were enjoying the fall weather with candlelight when I took them. These boneless ribs were delicious, and made in the slow cooker, a winning combination in my book! Although they are called ribs they don’t really resemble anything like ribs when they are cooked. It’s more like pulled pork. First you lay down onion slices and then place the seasoned pork over the onions and drizzle it with apple cider. I misread the recipe and used apple cider vinegar instead of apple cider (oops!) so it tasted a bit vinegary when it was done. I learned the coolest trick to combat that though so I’m kind of glad I know that know. Adding baking soda to overly acidic food produces a chemical reaction that neutralizes the acid. And it works! I added about a teaspoon of baking soda and gently mixed it in, then watched the bubbles form. When it was done bubbling I gave it another stir and it tasted perfect! Thank you google search! I’ll use cider next time but I’m so glad to have that in my arsenal should I ever make that mistake again…. I used our homemade BBQ sauce from our tomato harvest which has a little spicy kick to it and it balanced out the flavors nicely. I will definitely be making this again!
- 3 to 4 pounds boneless pork country-style ribs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup light brown sugar, packed
- 2 cloves garlic, minced
- 1 large onion, halved, thinly sliced
- 1/2 cup apple juice
- 1 bottle (16 to 18 ounces) barbecue sauce, about 1 1/2 cups
Lightly grease the crockery insert of a 5 to 6-quart slow cooker. Wash pork, trim excess fat and pat dry with paper towels. Put the sliced onions in the bottom of the slow cooker, then place pork on top. Sprinkle the pork with salt and pepper, brown sugar, and minced garlic; turn the pork ribs to coat all pieces. Pour apple juice evenly over the pork. Cover and cook on LOW for 8 to 9 hours. Drain liquids from the pork. Pour barbecue sauce over the pork and stir slightly to distribute the sauce. Cover and cook on LOW for 1 hour longer.
Serves 6 to 8.
What better to accompany pork but bacon? Along with sweet potatoes, apples and onions… I saw Ann Burrell make this on Food Network and couldn’t wait to try it. I left out the pepitos (because we didn’t have any) but I’m sure they would be great on top.
- 2 garnet yams, peeled and cut into 1/2-inch dice
- Extra-virgin olive oil
- Kosher salt
- 4 to 6 slices thick cut bacon, cut into lardons
- 1 large onion, cut in 1/2-inch dice
- 2 Granny Smith apples, cored and cut into 1/2-inch dice
- 4 scallions, white and green parts separated and thinly sliced
- 1/2 cup green pumpkin seeds (pepitas), toasted
Preheat the oven to 400 degrees F.
In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.
Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.
Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.