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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 1/2 | pounds | pork loin, country-style ribs | 16 | ounces | red potatoes (six new) | 3 | carrot (7-1/2 | Carrots | 1 | can (10.75 oz) | campbells cream of tomato soup | 1/2 | cup | Vinegar, apple cider | 1/4 | cup | splenda, brown sugar | 1 | tablespoon | chili powder | 1 | tablespoon | soy sauce, lite, (shoyu) | 1/2 | teaspoon | garlic powder | 1/2 | teaspoon | onion powder | 1 | teaspoon | Spices, celery seed | 1 | can (303 x 406) | green beans,canned |
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Steps
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Sequence
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Step
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| | 1 | Trim fat and any bone from ribs. Add to large baking dish or crock pot. Quarter the potatoes and add to the pot. Peel and slice carrots into 5 or 6 pieces and add to pot. Season with salt and pepper. | | 2 | In a small bowl mix the tomato soup, vinegar, brown sugar Splenda and any spices. Pour over the top of the ribs and vegetables. | | 3 | Bake in low oven about 325 for 2.5 hours or in crockpot for 6 hours. The last half hour add the drained green beans to heat through. |
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