Ingredients
- 1 Tbs Oil
- 3 to 4 lbs Pork country-style ribs
- 1 Large onion
- 1 tsp Caraway seeds
- 1/2 tsp Garlic powder
- 1/4 to 1/2 tsp black pepper
- 3/4 cup water
- 2 jars Sauerkraut (about 28 oz. each)
- 12 medium Red potatoes, quartered
Servings:
Units:
Instructions
- Heat oil in large skillet over medium-low heat. Brown ribs on all sides. Transfer to slow-cooker. Drain excess fat and discard.
- Add onion to skillet; cook until tender. Add caraway seeds, garlic power and pepper; cook 15 minutes. Transfer onion mixture to slow-cooker.
- Add water to skillet and scrape up any brown bits. Pour skillet juices into slow- cooker. Partially drain sauerkraut, leaving some liquid; pour over meat. Top with potatoes.
- Cover; cook on low 6 to 8 hours or until potatoes are tender, stirring once during cooking.
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