Ribs with Apples and Sauerkraut

Ribs with Apples and Sauerkraut

  • Servings: 4
  • Course: Main Dish

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  • 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


Step 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.

Step 2

In a bowl combine apple cider, caraway seed, and cloves. Pour over sauerkraut.

Step 3

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.

Step 4

For gravy, strain juices into glass measuring cup. Skim off fat. Measure 1 cup liquid (if necessary, add water); pour into a saucepan.

Step 5

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.