This is my first participating post in the Sunday Supper project. The project is the work of a group of bloggers who are dedicated to bringing back the Sunday supper around the family table. The theme for this post was a crockpot recipe to “slowly bring in the New Year”.
I’ve had this recipe for as long as I’ve had my crockpot. Literally, it was a recipe included in the little instruction booklet that came with my first crockpot. Do you pay any attention to those? I’ve found some really good ideas in them. This is a sweet, sour and savory fix-and-forget meal that’s a pleasure to come home to. Aromas of Crockpot Country style ribs with potatoes, sauerkraut, apples and onions fill the house. Let’s get started.
We’ll start by salt and peppering the ribs then coating them with flour. Shake off the excess flour and brown in two tablespoons of vegetable oil until golden on each side. Remove to a paper towel to drain.
Next we’ll layer the vegetables in the crockpot. Start with small new potatoes. Or you can use large potatoes that have been cubed or thick sliced. Add some large chunks of carrots. And then some sweet onion that’s been peeled, sliced in half , ringed and then cut into crescents. On top of the onions, we’ll sprinkle on a small can of sauerkraut that’s been quickly rinsed and drained.
The next step is to add a tablespoon of fennel and some apple juice. We’re big fan of fennel, so as you can see that spoon is heaping. You can also add caraway if you’d like…we don’t.
We’ll slice an apple and then place those on top of the sauerkraut in the crockpot.
The final step is to snuggle the ribs on the top. Cover and cook on low all day.
- 4 T. all purpose flour
- 4 country style pork ribs (about 2⅓ pounds)
- salt/pepper to taste
- 2 T. olive oil
- 10 new red potatoes (or two large russets, cubed or thick sliced)
- 2 medium carrots, sliced thick
- 1 onion, sliced and then halved
- 1-15 ounce can sauerkraut, drained
- ½ cup apple juice
- 1 t. caraway seed
- 1 T. fennel seed
- 1 whole apple cored and sliced
- salt/pepper to taste
- 1 T. flour
- 2 T. cold water
- Place the flour on a plate. Salt and pepper ribs and dredge the ribs in the flour until coated. Shake off excess flour. In a large fry pan, heat the oil until hot and sear the ribs until golden on each side. Remove to paper towel to drain.
- In the crackpot layer, potatoes, carrots, onion, and sauerkraut. Pour on the apple juice, sprinkle on the spices and then add the whole apple on top. Season with salt and pepper and then snuggle the ribs on top of the ingredients. Cook on low all day.
- If you'd like, remove ingredients from crockpot and place juice in a small saucepan. Bring to a simmer combing water/flour mixture and apples. Simmer for a couple of minutes and use as gravy.
- Or serve directly from the crockpot.
Crockpot Country Style Pork Ribs…It’s What’s for #SundaySupper
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