Crock Pot Boneless Pork Ribs with Cranberries and Apples Recipe

Introduction

This Crock Pot Boneless Pork Ribs recipe combines tender pork with the bright flavors of cranberries and apples. Slow-cooked to perfection, it makes a comforting and slightly tangy meal perfect for any time of year.

Ingredients

• 2 cups white onion (quartered and separated)
• 1.5-2.5 lbs thick cut pork chops or country style ribs (boneless)
• 1/4-1/2 cup balsamic vinegar
• 1/4-1/2 cup brown sugar (optional)
• 1/2 cup apple juice or apple cider
• Salt and pepper to taste
• 2 cups fresh or frozen cranberries
• 2-4 cups apple slices (½ inch thick)

Instructions

1. Step 1: Lightly oil your crock pot to make cleanup easier. Place the quartered onions in the bottom of the crock pot.
2. Step 2: Layer the cranberries over the onions evenly.
3. Step 3: Place the boneless pork ribs or thick cut pork chops on top of the cranberries.
4. Step 4: In a bowl, combine the balsamic vinegar and apple juice. For a milder, sweeter sauce, stir in brown sugar as well. Pour this mixture over the pork. Lightly season the pork with salt and pepper.
5. Step 5: Cook on low for 4-6 hours, allowing the flavors to meld and the pork to become tender.
6. Step 6: Add the apple slices to the crock pot, then continue cooking until the apples are tender, about 40 minutes. Ensure the pork reaches an internal temperature of at least 145 °F.
7. Step 7: Remove the pork, apples, cranberries, and some onions to a serving platter. Use an immersion blender to puree the sauce left in the crock pot, creating a smooth accompaniment.
8. Step 8: Adjust seasoning with salt and pepper as needed. Serve with rice, mashed potatoes, or sweet potatoes for a complete meal.

Tips & Variations

• For added depth, try adding a cinnamon stick to the sauce during cooking for a warm spice note.
• You can substitute apple cider with pear juice for a subtle flavor change.
• If you prefer a thicker sauce, remove some liquid before blending and simmer on the stove to reduce.
• Frozen cranberries work just as well as fresh—no need to thaw before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove to preserve the pork’s tenderness. The sauce may thicken when chilled; stir in a splash of apple juice or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in ribs instead of boneless?

Yes, bone-in ribs can be used, but cooking time may increase slightly to ensure the meat is tender and cooked through. Use a meat thermometer to check for doneness.

What if I don’t have balsamic vinegar?

If balsamic vinegar isn’t available, you can substitute with red wine vinegar mixed with a small amount of honey or brown sugar to mimic the sweetness and acidity.

Crock Pot Boneless Pork Ribs with Cranberries and Apples Recipe

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Tender boneless pork ribs cooked slowly in a crock pot with a flavorful combination of cranberries, apples, balsamic vinegar, and apple juice, resulting in a sweet and tangy dish perfect for a cozy meal.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 5 hours 40 minutes
• Total Time: 5 hours 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Pork and Vegetables

• 2 cups white onion, quartered and separated
• 1.5–2.5 lbs thick cut pork chops or country style ribs (boneless)
• 2 cups fresh or frozen cranberries
• 2–4 cups apple slices, ½ inch thick

Liquids and Seasonings

• 1/4 to 1/2 cup balsamic vinegar
• 1/4 to 1/2 cup brown sugar (optional for milder flavor)
• 1/2 cup apple juice or apple cider
• Salt and pepper to taste

Instructions

1. Prepare the Crock Pot: Lightly oil the inside of your crock pot to prevent sticking and make cleaning easier. Place the quartered and separated onions evenly on the bottom of the crock pot to form the first layer.
2. Add Cranberries: Layer the fresh or frozen cranberries evenly over the onions to add tartness and flavor to your dish.
3. Layer the Pork: Place the boneless pork chops or country style ribs on top of the cranberries, ensuring they are evenly distributed.
4. Add Liquid Mixture: In a separate bowl, combine the balsamic vinegar and apple juice (or cider). For a milder and slightly sweeter flavor, mix in the brown sugar with the vinegar and apple juice. Pour this mixture evenly over the pork. Season the pork lightly with salt and pepper.
5. Cook Pork: Cover the crock pot and cook on low heat for 4 to 6 hours, allowing the pork to become tender and flavorful.
6. Add Apples and Finish Cooking: After the initial cooking period, add the apple slices to the crock pot. Continue cooking for about 40 minutes more, or until the apples are tender and the pork reaches a minimum internal temperature of 145°F (63°C).
7. Puree Sauce: Carefully remove the pork, apples, cranberries, and some onions and place them on a serving platter. Use an immersion blender to puree the remaining sauce in the crock pot until smooth and serve it alongside the pork for added flavor.
8. Season and Serve: Adjust salt and pepper to taste before serving. This dish pairs wonderfully with rice, mashed potatoes, or sweet potatoes for a complete meal.

Notes

• Ensure the pork reaches an internal temperature of at least 145°F for safe consumption.
• Using brown sugar is optional and helps balance the tartness of the cranberries and vinegar.
• Frozen cranberries can be used if fresh are not available without altering cooking time.
• Adjust apple quantity based on your preference for the fruitiness and texture in the dish.
• The sauce can be made smoother or chunkier depending on how long you blend with the immersion blender.
• This recipe is perfect for slow cooking and benefits from low and slow heat to tenderize the pork.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: crock pot pork ribs, boneless pork ribs, slow cooker pork recipe, cranberry pork ribs, apple pork ribs, easy crock pot dinner