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Ribs, Slow Cooked with Apple & Sauerkraut Recipe

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This recipe for Ribs, Slow Cooked with Apple & Sauerkraut, by , is from The Marley Family Cookbook #2, 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!

Pierre LaMontagne


1 1/2 pounds spareribs
1 teaspoon vegetable oil
2 medium red potatoes
1 medium onion
1 lb sauerkraut
2 medium red apples
1/2 cup apple cider
4 tablespoons ketchup
1/2 teaspoon caraway seeds
salt & pepper to taste

Salt & pepper the ribs.
Broil them 6 inches from the broiler for 10 minutes or till well browned turning once. Let them cool.
Cut the ribs into 2-rib portions.
Peel & slice the potatoes 1/4 inch thick.
Peel & slice the onion 1/4 inch thick.
Rinse & drain the sauerkraut.
Core and slice the apples 1/4 inch thick.
Coarsely crush the caraway seeds.
Place the ribs in a crock pot that's at least 3 1/2 quarts in size with the potatoes, onions, sauerkraut and apples.
Combine the remaining ingredients and pour over the top.
Cook, covered, on low 8 hours (or on high for 4 hours).
Serves 4.

Personal Notes:
Personal Notes:
Use either the kind of sauerkraut that comes in a bag in your grocer's refrigerated section or the homemade kind or even the kind that comes in a jar on the shelf. But, if at all possible, avoid the kind of sauerkraut that's sold in a can! (yuk)




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