Crockpot Country Pork Ribs. Pork ribs slow cooked with sauerkraut, apples & carrots, this is comfort food at its best. Adding apple juice to the broth delivers a juicy tangy maximum flavor.
Slow cooker country style ribs and potatoes
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 recipe for crockpot country ribs is a sweet, sour and savory fix-and-forget meal that’s a pleasure to come home to.
What are country pork ribs?
A country pork rib isn’t really a rib at all. In other words, there’s a bit of identity crisis involved. It’s a blade chop that comes from the area between the loin and the shoulder. They contain no ribs but instead part of the scapula.
Since it comes from close to the shoulder blade, they’re meatier than rib cuts. Some say you should grill them and some say cook them low and slow. Country Style Pork Ribs can be found two ways.
The blade end near the shoulder. For this cut, blade end loin chops are cut into pieces. They an be sold bone-in. They will probably be labeled pork loin country-style ribs. You’ll find them with nice marbling which results in great flavor.
From The shoulder. Boneless pork ribs can also be thick strips cut from pork shoulder steaks. They are sometimes labeled as pork shoulder country-style ribs. These ribs are fattier and also quite tasty.
For this slow cooker country style ribs with potatoes I chose bone in country style pork ribs. Either cut will work beautifully for this recipe.
Let’s Cook Those Slow Cooker Country Ribs
Aromas of pork ribs with potatoes, sauerkraut, apples and onions fill the house. Let’s get started with this step-by-step.
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 crock pot.
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’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 the slow cooker and cook for 8 hours.
Gather round that table and enjoy a savory flavorful meal.
Recipe for Crockpot Country Pork Ribs
I hope you give this recipe for Crockpot country ribs recipe a try. And if you do, please come back and give the recipe a star rating. And if you have a recipe for slow cooker pork ribs and potaotes, let me know, I’d love to give it a try.
And if you’re looking for more tender ribs recipes, you won’t want to miss this one for Oven Tender Spare Ribs. They’re fab.And speaking of comfort food, take a look at this Brats and Kraut over Mashed Potatoes. Cozier than a warm blanket. And this one for Crock Pot Pork Chops with Apples and Figs.
And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of mouthwatering ideas.
Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Spice Rubbed Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.
A great fix it and forget it meal. Slow Cooker Country Pork Ribs. Pork ribs slow cooked with sauerkraut, apples & carrots, this is comfort food at its best.
- 4 Tablespoons all purpose flour
- 4 pounds country style pork ribs
- salt/pepper to taste
- 2 Tablespoons 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
- 1/2 cup apple juice
- 1 teaspoon caraway seed
- 1 Tablelspoon fennel seed
- 1 whole apple cored and sliced
- salt/pepper to taste
- 1 Tablespoon flour
- 2 Tablespoon 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 Pork Ribs …It’s What’s For Dinner
Abbe@This is How I Cook says
January 5, 2014 at 8:28 pmWhat a meal, Lea Ann! I haven’t had a crockpot in years, but they are so popular it makes me wonder if I should rethink this! I’ll bet you had a great Sunday Supper!
Lea Ann says
January 6, 2014 at 5:43 amAbbe, I’ve never been without one. I really like using it, even in the Summer months.
ATasteOfMadness says
January 5, 2014 at 8:36 pmIf there’s one food combo that brings back delicious childhood memories it’s pork and apples. The=is looks fantastic!
Lea Ann says
January 6, 2014 at 5:43 amI always love a sweet/salty flavor combination. And Pork and apples make such nice partners.
Lea Ann says
January 6, 2014 at 5:44 amThanks Tammy. I agree, very nice meeting another first timer. And thanks so much for that pin. Always appreciate that.
Gintare @Gourmantine says
January 6, 2014 at 6:13 amI’m not really a pork lover, but this looks great even for me!
Lea Ann says
January 6, 2014 at 6:52 pmThanks so much Gintare. Does that include bacon??? 🙂 Thanks for stopping by and the comment.
Claire @ Simply Sweet Justice says
January 6, 2014 at 8:17 amThis looks great! The crock pot cooks everything so perfectly!
Lea Ann says
January 6, 2014 at 6:52 pmIt sure does Claire. Thanks for stopping by.
Dorothy at Shockingly Delicious says
January 6, 2014 at 8:32 amThis speaks to my Pennsylvania Dutch roots! Welcome to Sunday Supper!
Lea Ann says
January 6, 2014 at 6:53 pmIt speaks to my Pennsylvania Dutch and I’m not even Pennsylvania Dutch.
Adri says
January 6, 2014 at 8:48 amWOW. This recipe sounds fabulous – great step by step directions, too!
Lea Ann says
January 6, 2014 at 6:53 pmThanks so much Adri. So nice of you to stop by.
Tara says
January 6, 2014 at 12:27 pmMouth watering for sure, love the combination of ingredients!!
Lea Ann says
January 6, 2014 at 6:54 pmMe too Tara. I love that sweet/sour/salty/savory thing.
Brianne @ Cupcakes & Kale Chips says
January 7, 2014 at 3:50 amGreat sweet and savory combo! A true classic.
Lea Ann says
January 7, 2014 at 5:35 amI love those sweet and savory combos. Thanks so much for stopping in and the comment Brianne.
Deepa says
January 7, 2014 at 10:20 amDelicious and mouthwatering pork ribs. Wonderfully prepared. Have bookmarked it.
Deepa
Lea Ann says
January 7, 2014 at 11:22 amThank you so much for taking the time to comment Deepa. Let me know how you like it when you make it.
Renee says
January 7, 2014 at 11:10 amA great big welcome to Sunday Supper! So glad you shared this recipe because I just love pork and sauerkraut and all the rest of the ingredients too. Now I need to see if I can find that little booklet that came with my crockpot. Who knows what great recipes I may discover in it. (It’s an old one too).
Lea Ann says
January 7, 2014 at 11:23 amThank you so much for that warm welcome Renee. I must say my first experience with the group has been great. Look forward to posting with the group in 2014.
Rocky Mountain Woman says
January 7, 2014 at 4:08 pmI’m pretty sure I have that same instruction book from a crockpot I had once…
These are wonderful!
Lea Ann says
January 9, 2014 at 5:52 amDig it out RMW. 🙂 I keep those silly things too.
The Ninja Baker says
January 8, 2014 at 5:49 pmYes, I do pay attention to those little pamphlets. Your recipe is a good case for opening the little booklets. Gorgeous photos and food, Lea Ann! Thank you for sharing =)
Lea Ann says
January 9, 2014 at 5:52 amThanks Ninja Baker. I’m glad I’m not the only one who looks at those recipes. Thanks for stopping by and the comment.
Sarah & Arkadi says
January 8, 2014 at 7:28 pmThose ribs look so moist and succulent!
Lea Ann says
January 9, 2014 at 5:53 amThanks so much. And they were. 🙂
Barbara says
January 9, 2014 at 6:37 amMy DIL now has my crockpot…. sometimes I am tempted when I go into Williams Sonoma, but restrain myself now that I live alone. Recipes like this one make me long for one though.
Look wonderful, Lea Ann!
Happy New Year to you!
Lea Ann says
January 9, 2014 at 7:04 amWhen my mom lived alone, she bought a smaller crockpot and used it all the time. Real handy for easy small meals. Happy New Year Barbara.
Jim says
January 30, 2020 at 12:43 pmHi Lea Ann. I am sold on Carolina Gold barbecue sauce (by Cattleman’s). Found locally at Restaurant Depot or on Amazon. I simply put a layer of onions on the bottom of a crock pot, put in the ribs and cover about 3/4 of the way up the ribs with BBq sauce, finish covering with water to thin out the sauce a little. Set the cooker to high and come back 5 to 6 hours later for fall off the bone ribs. ( Again no need to post this , just wanted to let you know how I do them) Still loving your posts.
Lea Ann Brown says
January 30, 2020 at 4:22 pmHi Jim! And thanks for your note.
I most certainly will be looking for that BBQ sauce.
And how easy is that! Onions and ribs. So if I’m reading right, you’re adding quite a bit of BBQ sauce? I must try it.
What’s your favorite side to serve with ribs? I’m always looking for ideas.
Thanks for following along with my cooking adventures. I so much appreciate my readers and love the notes I receive.