Country Ribs Dinner
TOTAL TIME: Prep: 10 min. Cook: 6-1/4 hours
YIELD: 4 servings.
Ribs slow-cooked with carrots, celery, onions and red potatoes are pure comfort food for us. To add a little zip, we sometimes sprinkle in cayenne. —Rose Ingall, Manistee, Michigan
Ingredients
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2 pounds boneless country-style pork ribs
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1/2 teaspoon salt
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1/4 teaspoon pepper
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8 small red potatoes (about 1 pound), halved
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4 medium carrots, cut into 1-inch pieces
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3 celery ribs, cut into 1/2-inch pieces
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1 medium onion, coarsely chopped
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3/4 cup water
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1 garlic clove, crushed
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Directions
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1.
Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours.
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2.
Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.
Nutrition Facts
5 ounces cooked meat with 1 cup vegetables and 1/4 cup gravy: 528 calories, 25g fat (8g saturated fat), 134mg cholesterol, 1016mg sodium, 30g carbohydrate (6g sugars, 6g fiber), 43g protein.
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