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