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COUNTRY-STYLE RIBS AND RED CABBAGE
4 cups shredded red cabbage* 1 medium apple, peeled, diced 1 medium onion, thinly sliced 1/3 cup packed brown sugar 1/3 cup cider vinegar 1 teaspoon salt 2 lb pork boneless country-style ribs, well trimmed 2 teaspoons liquid smoke flavoring 1/4 to 1/2 teaspoon coarsely ground pepper
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In baking dish, mix cabbage, apple, onion, brown sugar, vinegar and Top with ribs, pressing into cabbage slightly. Brush ribs with 1 teaspoon of the smoke flavoring. Drizzle remaining 1 teaspoon smoke flavoring over cabbage mixture. Sprinkle ribs and cabbage with pepper.
Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
Bake about 2 hours or until ribs and cabbage are tender.
*You’ll need about half of a regular-sized head of red cabbage for shredding. Or look for pre-shredded cabbage with the bogged salads.
Makes 4 servings Source: Recipe booklet: Quick to Fix Casseroles, Betty Crocker Recipe Magazine, #217, February 2005
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