- 6 oz apple juice
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
- ½ Cup applesauce
- 2 – 3 lbs pork rib tips
- 1 tablespoon cornstarch
- 4 tablespoons butter, melted
- 4 tablespoons maple syrup
- 1/4 teaspoon cinnamon
Granny Smith apples, peeled, cored and cut into 1/2-inch-thick
PorkWipe out and spray the slow cooker. Take the meat and remove the largest pieces of fat. On these rib tips, I took out just a bit of the ribs. Season the meat with salt, pepper, and cinnamon.
Spread the half cup of applesauce on the bottom of the cooker and place the meat on top.
In a large bowl mix the apple juice, maple syrup, vinegar, Worcestershire, and cinnamon. Whip together to blend and pour over the meat. Cover and cook on low for 6 hours.
ApplesWhen it nears the time, peal the apples and slice into ½ inch slices.
Turn on the broiler and prepare a pan.
In a bowl mix together the melted butter, maple syrup and cinnamon.