Oktoberfest Ribs with Apple Sauerkraut
A natural flavor combination for autumn—ribs, apples, and sauerkraut. This meal-in-a-pot would be nicely accompanied with sliced rye bread and cold beer or iced tea.
4 pounds spareribs, trimmed to fit into slow cooker, cut in 2-rib portions
1 teaspoon vegetable oil
2 small red potatoes, sliced 1/4-inch thick
1 small onion, peeled and sliced
1 (1-pound) package refrigerated sauerkraut, rinsed and drained
2 small red apples, cored and sliced 1/4-inch thick
1/2 cup apple cider
4 tablespoons ketchup
1/2 teaspoon caraway seeds, coarsely crushed
- In large nonstick skillet brown ribs in oil over high heat. Place in 3 1/2 to 4-quart slow cooker with potatoes, onion, sauerkraut and apples.
- Combine remaining ingredients and pour over.
- Cook, covered, on Low 6 to 8 hours (or on HIGH for 3 to 4 hours).
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.