Spare Rib & Sauerkraut Supper
Total Time: 6 Hours, 30 Minutes
Prep Time: 30 Minutes
Cook: 6 Hours
Ingredients
Yield: 4 Servings
-
- 1 lb fingerling potatoes
- 1 medium onion, chopped
- 1 medium Granny Smith apple, peeled and chopped
- 3 slices thick-sliced bacon, cooked and crumbled
- 1 jar (16 oz) sauerkraut, undrained
- 2 lbs pork spareribs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp vegetable oil
- 3 Tbsp brown sugar
- 1/4 tsp caraway seeds
- 1/2 lb smoked Polish sausage, cut into 1 inch slices
- 1 cup beer
Directions:
- In a 6 quart slow cooker, place the potatoes, onion, apple and bacon. Drain sauerkraut, reserving 1/3 cup of the liquid; add sauerkraut and reserved liquid to slow cooker.
- Cut spareribs into serving-sized portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds.
- Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.