3 1/2 to 4 lbs. pork country-style ribs
1 tbsp. cooking oil
3/4 c. onion, chopped
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 of a 6 oz. can frozen apple juice concentrate, thawed (1/2 c.)
1/2 tsp. poultry seasoning
1/4 tsp. ground cinnamon
1 sm. bay leaf
1 c. apples, chopped
1/2 c. celery, chopped
1/2 c. raisins
1/4 c. evaporated milk
1/4 c. walnuts, chopped
Hot cooked rice

In large skillet, brown ribs on all sides in hot oil. Remove ribs from skillet, reserving 1 tablespoon drippings. Cook onion in drippings until tender but not brown. Add soup, apple juice concentrate, poultry seasoning, cinnamon and bay leaf. Return ribs to skillet. Simmer, covered, 45 minutes. Add apples and raisins. Simmer, uncovered, 15 minutes more. Add evaporated milk. Mix thoroughly. Stir in walnuts. Remove bay leaf before serving. Serve over cooked rice. Serves 6 to 8.