Ingredients
Scale
- 3 pounds boneless country-style pork ribs
- 1 teaspoon cajun or creole seasoning, or seasoning salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 vidalia onions sliced thinly
- 2 cloves garlic chopped
- 1 can condensed cream of mushroom or cream of chicken soup
- 2 cups chicken stock
- 1 tablespoon worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch
Instructions
- Pat the ribs dry with a paper towel.
- Season the ribs with the Cajun seasoning and black pepper.
- Dredge the ribs in flour to coat them.
- In a large skillet over medium heat, add the olive oil. Once hot, brown the ribs on all sides, about 2-3 minutes per side. Remove and set aside.
- Spray your slow cooker with non-stick cooking spray and place half of the sliced onions at the bottom.
- Add the ribs on top of the onions, then place the remaining onions and garlic over the ribs.
- In a medium bowl, combine the soup, chicken stock, Worcestershire sauce, and apple cider vinegar; pour the mixture over the ribs and onions.
- Cover and cook on low for 8 hours until the ribs are tender.
- Remove the ribs and set aside.
- To make the gravy, mix a quarter cup of water with the cornstarch to create a slurry, then add to the cooking liquid to thicken. Cook on high for 10-15 minutes until thickened.
- Serve the ribs with onion gravy over mashed potatoes, rice, or buttered noodles.
Notes
Ensure that the ribs are well coated in the flour for better browning.
You can substitute the canned soup with homemade if preferred.
For a spicier kick, increase the amount of Cajun seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 1g
- Sodium: 1050mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.