Hello October!!! “It’s starting to feel a lot like fall, all around the town” you know that Christmas song, one of my favorites! Aren’t you just loving the cooler mornings and the ah-mazing sunsets? I have moved
outback on the patio with my throw and hot beverage to enjoy this perfect time of the year. I’ve even been tempted to sleep out here but the thought of a bug crawling under my covers for comfort and feasting on a taste of my flesh, squashes this idea, real fast. There are so many reasons to love fall including a warm hearty soup with a side of cornbread! Yes, Please and Thank you! 
I made my first comfort soup of the season and here is the easy recipe for you to dump in your crock pot for dinner tonight. Be sure to slather butter on your hot cornbread muffin. It’s sooo good.
Enjoy!
Save RecipeIngredients
- 6 Country pork ribs
- 2- 14.5oz cans Ranch Style Beans
- 1- 14.5oz can dices tomatoes
- 3-4 tbps. Apple jelly
- 1 medium onion sliced
- Salt and pepper
- 1 tsp. Weber seasoning (your choice)
- 1 tbps. olive oil
Instructions
- Salt and pepper pork ribs to taste. Add Weber seasoning. In a cast iron skillet on medium heat; brown ribs on all sides to lock in juices. Place ribs in crock pot. Add 1 tablespoon olive oil to the skillet. Add onions and saute until transclucent and start to turn brown. Place onions on top of the ribs. Add tomatoes, beans and jelly to the crockpot. Salt and pepper to taste. Cover crockpot and cook on high for 4-5 hours. Stir juices half way to incorporate.
- Serve with cornbread muffins.
