My wife's family is of German descent and I was introduced to German red cabbage at my first Sunday supper with her family nearly 30 years ago. I still love that sweet and sour flavor among the deep purple cabbage. This recipe allows the cabbage and the meat to cook together! It's delicious!

Ingredients:

• 2-3 pounds country style pork ribs
• 1/2 lb bacon slices, diced
• 1 head red cabbage, finely chopped
• 1 tart apple, peeled, cored, and chopped
• 1/2 cup water
• 1/3 cup brown sugar
• 1/3 cup red wine vinegar
• Salt and pepper to taste

Preparation:
In a 12-inch dutch oven, brown bacon over a full spread of briquettes. Remove bacon from the dutch oven.

Season ribs generously with salt and pepper and brown on all sides in the bacon fat, working in batches to get a nice brown color. Remove from the oven and set aside.

While the ribs are browning, mix cabbage, apple, water, brown sugar, vinegar, and bacon together in a large bowl.

Stir the cabbage mixture into the pan drippings. Lay the pork ribs on top of the cabbage.

Cover and bake with 10 briquettes bottom heat and 14 briquettes top heat for an hour or until the pork and cabbage are tender, refreshing briquettes as necessary.