- 2 pounds boneless beef ribs
- 4 McIntosh apples – cored, peeled, and cut into large chunks
- 2 cups apple juice
- 2 onions, sliced
- 1/2 cup apple cider vinegar
- 5 cups water
- Cut the ribs apart if necessary. Place the separated ribs, apples, apple juice, onions, apple cider vinegar, and water into a large soup pot, and bring to a boil. Cover, reduce heat to a simmer, and cook the ribs until tender, about 4 hours.