I just want to start by saying that these ribs are sinfully delicious. The Genesis of this idea came from a bag of Macintosh apples that my wife bought to make me a surprise batch of apple crisp (one of my all-time favourite desserts). We had some extra, and decided to couple that with some ribs we had in the freezer to create some amazing fall flavours (somewhat inspired by our Appenzeller Apple Pork and Apple Cider Braised Pork recipes). The big difference is that this recipe really encourages us to be Adamant with our puns…Even if it causes you to roll your eyes as you read. Go Figure. But, if you can get past them, you’ll really enjoy Eden these ribs!
We served our ribs with Sauteed Cabbage and Potatoes (pretty much a combination of our Home Fries and Butter Cabbage Recipes).
Time: 6.5 Hours
- Pork Ribs. We used St Louis Style
- Macintosh Apples
- Apple Cider Vinegar
- Brown Sugar
- Onion Powder
- Peel and slice your apples thinly. We made our slices starting from the outside of the apples working inwards and stopped at the core on all four sides.
- Layer the bottom of a crockpot with about half of your apple slices (the rest go on the ribs).
- Peel the layer of connective tissue off the underside of your ribs, and then place your ribs atop your apple layer.
- Sprinkle your paprika, onion powder, cinnamon, and cayenne atop your ribs, and then add a layer of brown sugar. Pack everything down atop your ribs.
- Add a layer of apple slices on top of your ribs, and pour a little apple cider vinegar (or apple cider) into your crockpot.
- Cook on low for about 5.5-6 hours.
- Carefully extricate your ribs from the crockpot (don’t do it by grabbing the bones because they will just fall out).
- Plate, top your ribs with the sliced apples, devour, and enjoy!