This is my favorite recipe for the classic ribs dinner. It’s always a treat for my family when we have this.
—ROSE INGALL MANISTEE, MI
PREP: 10 MIN. • COOK: 6 1/4 HOURS • MAKES: 4 SERVINGS
2 pounds boneless country-style pork ribs
1/2 teaspoon salt
1/4 teaspoon pepper
8 small red potatoes (about 1 pound), halved
4 medium carrots, cut into 1-inch pieces
3 celery ribs, cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3/4 cup water
1 garlic clove, crushed
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1. Sprinkle the ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add the potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until the meat and vegetables are tender, 6-8 hours.
2. Remove the meat and vegetables; skim fat from the cooking juices. Whisk soup into the cooking juices; return meat and vegetables to the slow cooker. Cook, covered, until heated through, 15-30 minutes longer.