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Apr 11, 2010



3 pounds country-style pork ribs, fat trimmed

3 large sweet potatoes, peeled and cut into 2-inch chunks

2 cups apple juice

1/4 cup cider vinegar

1/4 cup French's� Worcestershire Sauce

1/4 cup packed brown sugar

2 tablespoons French's� Hearty Deli Brown Mustard

2 tart green apples, cored and cut into 1-inch chunks

1 tablespoon cornstarch

Heat 1 tablespoon oil in 6-quart saucepot or Dutch oven over high

heat. Cook ribs 10 minutes or until well-browned on all sides; drain


Add potatoes to ribs. Whisk together apple juice, vinegar,

Worcestershire, sugar and mustard. Pour over rib mixture; stir well.

Heat to boiling. Reduce heat to low. Cook, covered, 40 minutes or

until pork is tender and no longer pink in center, stirring


Stir in apples; cook 5 minutes or until tender. Transfer ribs,

potatoes and apples to platter; keep warm. Combine cornstarch with 2

tablespoons water. Stir into pot. Heat to boiling, whisking

constantly. Cook 1 to 2 minutes or until liquid thickens, stirring

often. Serve with corn and crusty bread, if desired.