“The Simply Best” Boneless Pork Ribs
Boneless Pork Bottom Ribs (country-style pref.)
Red Wine Vinegar
Pork bottoms and shoulders work best for this recipe. Marinade the pork generously in red wine vinegar for about 3 hours. Salt and pepper to taste, if desired. Brown the pork on all sides on med-high heat.
For every 2lbs of meat:
1 can (10.5oz) of French-onion soup
¾ cup of ketchup
¼ cup red wine vinegar
¼ cup of applesauce
3-4 tablespoons of Vermont Maple Syrup
Blend the ingredients together in a crock pot and set to low heat once you begin cooking the pork. Add the meat and coat on all sides. Cover and let cook on low heat for 8-9 hours. If desired, rotate the meat halfway through. Remove from the crock pot and let stand for a couple minutes before serving.
The result is flavorful, tender, and addictively good. The French onion soup complements the sweetness of the maple syrup, and works with the ketchup to give it a rich barbeque taste. Have them with baked potatoes and snap peas, and complete this hearty meal the right way.