Ingredients
2 pounds boneless country-style pork ribs1/2 teaspoon salt1/4 teaspoon pepper8 small red potatoes (about 1 pound), halved4 medium carrots, cut into 1-inch pieces3 celery ribs, cut into 1/2-inch pieces1 medium onion, coarsely chopped3/4 cup water1 garlic clove, crushed1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Preparation
Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours.
Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.
