Breadcrumbs

sparerib and 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:

    1. 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.
    2. 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.
    3. Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

 

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