Country Ribs with Onions, Apples, and Sauerkraut

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Recipe Courtesy of Not Your Mother's Slow Cooker Cookbook by Beth Hensperger

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Difficulty: Easy - for beginners


2 to 3 pounds country-style pork ribs
Salt and freshly ground black pepper to taste
2 medium-size white onions, sliced ¼ inch thick
2 medium-size tart cooking apples, peeled, cored, and sliced ¼ inch thick
2 pounds fresh sauerkraut, rinsed and drained
½ teaspoon caraway seeds
½ cup apple juice or dry white wine
¼ cup beef or vegetable broth


Grease the bottom of the slow cooker with some butter or oil. Season the ribs with salt and pepper. Layer in the onions, apples, ribs, and sauerkraut. Sprinkle with the caraway seeds and pour the juice and broth over everything. Cover and cook on LOW until tender and the meat starts to fall apart, 8 to 9 hours. Serve immediately. Good with mashed or boiled parsley potatoes and some creamy horseradish sauce (we recommend Lakeside's).


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