Ribs with Apples and Sauerkraut

Servings: 4


Reynolds® Slow Cooker Liner

2-1/2 pounds pork country-style ribs, cut crosswise in half and cut into 1- to 2-rib portions

1 tablespoon cooking oil

2 medium potatoes, sliced 1/2 inch thick

2 medium carrots, sliced 1/4 inch thick

1 medium onion, thinly sliced

1 8-ounce can sauerkraut, rinsed and drained

1/2 cup apple cider or apple juice

2 teaspoons caraway or fennel seed

1/8 teaspoon ground cloves

1 tablespoon all-purpose flour

2 tablespoons cold water

1/2 of a large apple, cored and thinly sliced

Salt (optional)

Pepper (optional)

1 tablespoon snipped fresh parsley


  1. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat and vegetables from cooker, reserving the drippings in the cooker. Place meat and vegetables on serving platter; keep warm.
  2. For gravy, strain juices into glass measuring cup. Skim off fat. Measure 1 cup liquid (if necessary, add water); pour into a saucepan.
  3. In a small bowl stir all-purpose flour into cold water until smooth (or shake together in a screw-top jar). Stir into the juices in saucepan. Cook and stir until thickened and bubbly. Stir in the apple. Cook and stir for 1 minute more or until heated through. If desired, season to taste with salt and pepper. Stir in parsley just before serving. Serve gravy with ribs and vegetables.

Makes 4 servings.


  1. In a large skillet brown pork ribs on both sides in hot oil over medium-high heat. In a 3-1/2- or 4-quart electric crockery cooker place potatoes, carrots, onion, browned pork ribs, and sauerkraut.
  2. In a bowl combine apple cider, caraway seed, and cloves. Pour over sauerkraut.

Make ahead tip: Cut up vegetables; cover potatoes with water. Cover and chill up to 12 hours. Drain potatoes and add to crockery cooker with other vegetables. Continute as directed.