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
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.
In a bowl combine apple cider, caraway seed, and cloves. Pour over sauerkraut.
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.
For gravy, strain juices into glass measuring cup. Skim off fat. Measure 1 cup liquid (if necessary, add water); pour into a saucepan.
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.
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