Pork Ribs With Vegetables
|Pork loin country style ribs||4 Pound, cut into serving sized pieces|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Salad oil||2 Tablespoon|
|Apple juice||1 1⁄2 Cup (24 tbs)|
|Small red potatoes||2 Pound|
|Carrots||16 Ounce, cut into 2 inch pieces (1 Bag)|
|Small whole onions||1 Pound|
|Green cabbage head||1 Small, thinly sliced|
1. On waxed paper, coat pork ribs with flour; reserve leftover flour. In 8-quart Dutch oven with oven-safe handles, over medium-high heat, in hot salad oil, cook ribs, a few pieces at a time, until well browned on both sides, removing pieces to plate as they brown.
2. Reduce heat to medium; into drippings in Dutch oven, stir reserved flour until blended. Gradually stir in apple juice. Return meat to Dutch oven; add salt; heat to boiling.
3. Cover and bake in 350°F. oven 30 minutes. Add potatoes, carrots, and onions; cover and bake 30 minutes. Skim fat from liquid. Add cabbage; cover and bake 1 hour longer, stirring often until vegetables and meat are tender