1 teaspoon vegetable oil
1 1/2 pounds spareribs, cut in 2-rib portions
2 small red potatoes, sliced 1/4 inch thick
1 small onion, sliced
1 (1-pound) package sauerkraut, rinsed and drained
2 small red apples, cored and sliced 1/4 inch thick
1/2 cup apple cider
1/4 cup ketchup
1/2 teaspoon caraway seeds, coarsely crushed
Salt and pepper to taste


1. In a large nonstick skillet over high heat, heat oil, brown ribs on all sides, about 2 minutes per side.
2. Place in a 4-quart slow cooker with potatoes, onion, sauerkraut and apples. In a medium bowl, combine cider, ketchup and caraway; pour over. Cook, covered, on Low 6 to 8 hours (or on High for 3 to 4 hours).

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.

Ribs with Apple Sauerkraut
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