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Country Style Pork Spare Ribs and Sauerkraut (Crock Pot) Recipe

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This recipe for Country Style Pork Spare Ribs and Sauerkraut (Crock Pot) is from Lori's Cookbook Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds pork country ribs cut into 5" pieces, seasoned with salt and pepper to taste
1 tablespoon canola oil
2 tablespoons butter
2 large sweet onion, sliced or rough chopped
6 ounces baby Bella mushrooms quartered
4 large carrots peeled and cut into large chunks or batons
1½ teaspoon coarse salt divided
3/4 teaspoon pepper divided
2 cups apple cider
1 teaspoon allspice
1 jar (32 ounce) sauerkraut with caraway seeds
Directions:
Directions:
Brown the pork ribs in canola oil in a large skillet over medium/high on all sides. Once browned, transfer the ribs to a 6-quart slow cooker.

Reduce the heat in the skillet to medium and add the butter.

Stir the onions and mushrooms into the skillet and cook, stirring occasionally for approximately 3-4 minutes. Season lightly with salt and pepper.

Transfer the onions and mushrooms to the slow cooker, over the pork ribs.

Add the carrots to the skillet and season with the remaining salt and pepper.

Cook, stirring occasionally for approximately 5 minutes.

Add the apple cider and allspice to the pan, making sure to scrape up the browned bits from the bottom of the pan.
Carefully pour the carrots and apple cider mixture into the slow cooker.

Add the sauerkraut to the cooker, along with the liquid.

Cover the slow cooker and set the timer for 6 hours on low. or 4 hours on high.

Remove the lid from the cooker for the last 30 minutes of cooking for the sauce to thicken slightly.

Remove the ingredients with a slotted spoon and pour over mashed potatoes or spaetzle to serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep - 15 min - Cook 6 hrs
Personal Notes:
Personal Notes:
tools and equipment:

6-quart slow cooker, cutting board, chef's knife, large skillet, measuring cups, measuring spoons, vegetable peeler, slotted spoon

 

 

 

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