Paprika Pork
3 to 4 pounds country style pork ribs, boneless
1/3 cup all-purpose flour
4 teaspoons Hungarian paprika
1/2 teaspoon salt
Dash pepper
1 to 2 tablespoons vegetable oil
1 large onion, halved, sliced
1/2 cup chicken broth
1/2 cup sour cream
Wash pork and pat dry. Combine flour, paprika, salt, and pepper in a food storage bag. Toss pork in the bag and coat thoroughly.

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and onions. Brown for about 5 to 6 minutes, turning pork ribs once to brown both sides. Arrange the browned pork and onions in a 5 to 7 quart slow cooker. Pour chicken broth in the hot pan and scrape up browned bits. Pour over the pork.
Cover and cook on LOW for 6 to 8 hours. Remove pork and keep warm.Pour juices into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream. Serve the sauce with the pork. Serves 4 to 6.
Not the usual 'dump and run' but beats the heck out of cooking those ribs while standing over them;-D