2 Granny Smith apples, peeled, cored and thinly sliced lengthwise
3 cloves garlic cloves, minced
1 teaspoon caraway seeds
2 juniper berries
1 cups stock or water
½ cup apple cider
2 tablespoons red wine vinegar or lemon juice
1/3 cup chopped fresh dill
Generously season the ribs with salt and pepper.
Heat the oil over medium heat in a heat-tolerant slow-cooker insert or large Dutch oven. Add the onion to the hot pan and sweat for 5 minutes, Continue cooking until lightly caramelized, about 10 minutes more. Watch the heat, don’t burn the onions, add a little water as needed to deglaze the pan or loosen the caramelized onion juices from the bottom of the pan. This is what colors and flavors the onion.
Stir in the cabbage, apples, garlic, caraway seeds and juniper berries, stock and apple cider. Tuck the ribs into the vegetables and bring to a boil.
Slow Cooker: Remove the insert to the slow cooker, cover and set on low for 6-8 hours, the timing will depend on the amount of heat your slow cooker generates, until fork tender. Turn the pork half way through cooking.
Stovetop: Reduce the heat to low (barely a simmer), cover and cook for 2-3 hours, until fork tender, checking to make sure the liquid is not boiling.
Remove the ribs to a warm platter and cover.
Stir in the vinegar or lemon juice and dill and cook, uncovered, for another 5 minutes.