Ribs with Apples and Sauerkraut

Ribs with Apples and Sauerkraut

Quick browning in a skillet before placing the pork country-style ribs in a slow cooker seals in natural juices, adding flavor and aroma.

Recipe from Better Homes and Gardens
SERVINGS
4
PREP TIME
20 mins

Ribs with Apples and Sauerkraut

Quick browning in a skillet before placing the pork country-style ribs in a slow cooker seals in natural juices, adding flavor and aroma.

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  large apple, cored and thinly sliced
  •  Salt (optional)
  •  Pepper (optional)
  • 1   tablespoon snipped fresh parsley
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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.

nutrition information

Per Serving: cal. (kcal) 431, Fat, total (g) 20, chol. (mg) 103, sat. fat (g) 7, carb. (g) 32, fiber (g) 4, pro. (g) 31, vit. A (RE) 886, vit. C (mg) 22, sodium (mg) 371, calcium (mg) 40, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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