• 2-3 lbs. pork ribs
  • 4 cloves garlic, pressed
  • 1 larger white onion, cut into half-moon slices
  • 3-4 turnips, cut into large-bite chunks
  • 3-4 carrots, cut into large-bite chunks
  • 1 tbsp allspice
  • 2 cans diced tomatoes (BPA-free, no-salt added)
  • ¼ c white wine vinegar
  • Freshly milled black pepper
  1. Cut the rib rack into pieces of 2-3 ribs each.
  2. Bring a nonstick pan to medium heat and cook the ribs about 5-10 minutes per side until they brown slightly.
  3. In the slow cooker, combine the tomatoes, vinegar, allspice, garlic, and onions. Stir in the browned ribs. Cook on high for about 4 hours or low for about 6 hours.
  4. During the last hour (on high setting) or the last 1½ hours (on low setting), stir in the carrots and turnips. 5. When the ribs are very tender, they’re done. You should be able to slip the bones away from the meat with very little resistance.