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Source: National Pork Board

Comfort Country-Style Ribs
Serve these robust pork ribs with roast potatoes. With the cabbage in the casserole, you don’t need anything more to round out the meal.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 2 hours
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6 cups finely sliced red cabbage (about 1 1/2 pounds)
1 medium onion, sliced
1 apple, peeled, cored, and sliced, such as Gala or Granny Smith
2 tablespoons olive oil
3 pounds country-style pork ribs
1/3 cup cider vinegar
2 tablespoons brown sugar

Preheat the oven to 350° F.

Spread the cabbage, onion and apple in the bottom of a 4-quart casserole or Dutch oven and season with salt and pepper.

Heat the olive oil in a sauté pan over medium-high heat. Add the pork ribs and cook for 6 to 8 minutes or until browned on both sides. Transfer the pork ribs to the casserole on top of the vegetables.

In a small bowl, whisk together the vinegar and brown sugar until the sugar dissolves.

Pour off the fat in the sauté pan and then put the vinegar mixture in the pan. Stir with a wooden spoon over medium heat to scrape up any browned bits stuck to the bottom. Pour over the pork ribs.

Cover the casserole dish and bake for 1 1/2 to 2 hours or until the internal temperature on an instant-read thermometer reaches 155° F. The pork should be tender and the cabbage cooked through.

Per Serving: 340 calories; 13 g fat; 4 g saturated fat; 140 mg sodium; 18 g carbohydrate; 3 g fiber; 37 g protein

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