Ribs with Apples and Sauerkraut
From: Better Homes and GardensQuick browning in a skillet before placing the pork country-style ribs in a slow cooker seals in natural juices, adding flavor and aroma.
Servings: Makes 4 servings.
Prep: 20 mins
Total: 8 hrs 20 mins
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Ingredients
2-1/2 pounds pork country-style ribs, cut crosswise in half and cut into 1- to 2-rib portions
1 tablespoon cooking oil
2 medium potatoes, sliced 1/2 inch thick
2 medium carrots, sliced 1/4 inch thick
1 medium onion, thinly sliced
1 8-ounce can sauerkraut, rinsed and drained
1/2 cup apple cider or apple juice
2 teaspoons caraway or fennel seed
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour
2 tablespoons cold water
1/2 of a large apple, cored and thinly sliced
Salt (optional)
Pepper (optional)
1 tablespoon snipped fresh parsley
Directions
1. In a large skillet brown pork ribs on both sides in hot oil over medium-high heat. In a 3-1/2- or 4-quart electric crockery cooker place potatoes, carrots, onion, browned pork ribs, and sauerkraut. In a bowl combine apple cider, caraway seed, and cloves. Pour over sauerkraut.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat and vegetables from cooker, reserving the drippings in the cooker. Place meat and vegetables on serving platter; keep warm. For gravy, strain juices into glass measuring cup. Skim off fat. Measure 1 cup liquid (if necessary, add water); pour into a saucepan.
3. In a small bowl stir all-purpose flour into cold water until smooth (or shake together in a screw-top jar). Stir into the juices in saucepan. Cook and stir until thickened and bubbly. Stir in the apple. Cook and stir for 1 minute more or until heated through. If desired, season to taste with salt and pepper. Stir in parsley just before serving. Serve gravy with ribs and vegetables. Makes 4 servings.
Make ahead tip
Cut up vegetables; cover potatoes with water. Cover and chill up to 12 hours. Drain potatoes and add to crockery cooker with other vegetables. Continute as directed.
Cut up vegetables; cover potatoes with water. Cover and chill up to 12 hours. Drain potatoes and add to crockery cooker with other vegetables. Continute as directed.
Nutrition Facts
Calories 431, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 103 mg, Sodium 371 mg, Carbohydrate 32 g, Fiber 4 g, Protein 31 g. Daily Values: Vitamin A 86%, Vitamin C 38%, Calcium 4%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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