Slow Cooker Country Style Ribs with Sauerkraut and Potatoes

country style pork ribs cooked in slow cooker served with potatoes, carrots and sauerkraut

Slow Cooker Country Style Ribs with Sauerkraut and Potatoes

A great fix it and forget it meal. Slow Cooker Country Style Ribs. Pork ribs slow cooked with sauerkraut, apples & carrots, this is comfort food at its best.

Course Main Course Pork

Cuisine American

Prep Time 20

Cook Time 8

Total Time 8 20

Servings

Calories 1087kcal

Author Lea Ann Brown

Ingredients

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
½ 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

Instructions

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.

Notes

Tips For Success: Don’t skip searing the meat for this Slow Cooker Country Style Ribs recipe. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Nutrition