Sparerib and Sauerkraut Supper

Name: Sparerib and Sauerkraut Supper
Prep time: 15 min
Cook time: 7 h
Yield: 4
Ingredients: 1 lb Fingerling potatoes; 1 Medium onion (chopped); 1 Medium Granny Smith apple (peeled and chopped); 3 Slices thick-sliced bacon strips (cooked and crumbled); 1 Jar sauerkraut undrained (16oz); 2 lbs. Pork spareribs; 1/2 tsp salt; 1/4 tsp Pepper; 1 tbsp Vegetable oil; 3 tbsp brown sugar; 1/4 tsp Caraway seeds; 1/2 lb Smoked Polish sausage (cut into 1 inch slices); 1 cup beer

Posted October 6th, 2014

CourseMain Dish

Servings	Prep Time
4	15 min

Cook Time	Passive Time
7 hrs	7 hrs 15 min

Servings	Prep Time
4	15 min

Cook Time	Passive Time
7 hrs	7 hrs 15 min

Sparerib and Sauerkraut Supper

CourseMain Dish

Servings	Prep Time
4	15 min

Cook Time	Passive Time
7 hrs	7 hrs 15 min

Servings	Prep Time
4	15 min

Cook Time	Passive Time
7 hrs	7 hrs 15 min

Ingredients

1 lb Fingerling potatoes
1 Medium onion chopped
1 Medium Granny Smith apple peeled and chopped
3 Slices thick-sliced bacon strips cooked and crumbled
1 Jar sauerkraut undrained 16oz
2 lbs. Pork spareribs
1/2 tsp salt
1/4 tsp Pepper
1 tbsp Vegetable oil
3 tbsp brown sugar
1/4 tsp Caraway seeds
1/2 lb Smoked Polish sausage cut into 1 inch slices
1 cup beer

Servings:

Units:

Instructions

In a 6 quart slow cooker, place the potatoes, onions, apple and bacon. Drain sauerkraut, reserving 1/3 cup of the liquid; add sauerkraut and reserved liquid to slow cooker.
Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slowcooker, sprinkle with brown sugar and caraway seeds.
Add sausage; pour in beer. Cover and cook on low 6-7 hours; or until ribs are tender.

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