Oktoberfest Ribs with Apple Sauerkraut

A natural flavor combination for autumn: ribs, apples, and sauerkraut. This meal-in-a-pot would be nicely accompanied with sliced rye bread and cold beer or iced tea.

Prep: 10 min | Cook: 6 hr | Yield: 4 servings

Ingredients

• 4 pounds pork spareribs, trimmed to fit into slow cooker, cut into 2-rib portions
• 1 teaspoon vegetable oil
• 2 small red potatoes, sliced 1/4 inch thick
• 1 small red onion, peeled and sliced
• 1 (1 pound) package refrigerated sauerkraut, rinsed and drained
• 2 small red apples, cored and sliced 1/4-inch thick
• 1/2 cup apple cider
• 4 tablespoons ketchup
• 1/2 teaspoon caraway seed, coarsely crushed

Instructions

1. In large nonstick skillet brown ribs in oil over high heat.
2. Place ribs in 3 1/2 to 4 quart slow cooker with potatoes, onion, sauerkraut and apples.
3. Combine remaining ingredients and pour over.
4. Cook, covered, on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).

Nutrition

Per serving: Calories: 949 calories Protein: 63 grams Fat: 66 grams Sodium: 946 milligrams Cholesterol: 255 milligrams Saturated Fat: 24 grams Carbohydrates: 24 grams Fiber: 5 grams

Attribution

Recipe and photo used with permission from: National Pork Board