Ribs with Apples and Sauerkraut Recipe

Name: Ribs with Apples and Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb pork country-style ribs, cut crosswise in half and cut into 1- to 2-rib portions; 1 tbsp cooking oil; 2 medium potatoes, cut into 1/2 inch slices; 2 medium carrots, cut into 1/4 inch slices; 1 medium onion, thinly sliced; 1 8-ounce can sauerkraut, rinsed and drained; 1/2 cup apple cider or apple juice; 2 tsp caraway seeds or fennel seeds; 1/8 tsp ground cloves; 2 tbsp cold water; 1 tbsp all-purpose flour; 1/2 of a large apple, cored and thinly sliced; 1 Salt to taste; 1 Black Peper to taste; 1 tbsp snipped fresh parsley

Servings: persons

3 lb pork country-style ribs, cut crosswise in half and cut into 1- to 2-rib portions
1 tbsp cooking oil
2 medium potatoes, cut into 1/2 inch slices
2 medium carrots, cut into 1/4 inch slices
1 medium onion, thinly sliced
1 8-ounce can sauerkraut, rinsed and drained
1/2 cup apple cider or apple juice
2 tsp caraway seeds or fennel seeds
1/8 tsp ground cloves
2 tbsp cold water
1 tbsp all-purpose flour
1/2 of a large apple, cored and thinly sliced
1 Salt to taste
1 Black Peper to taste
1 tbsp snipped fresh parsley

1
In a large skillet brown pork ribs on both sides in hot oil over medium-high heat.
2
In a 31/2- or 4-quart crockery cooker place potatoes, carrots, and onion.
3
Add browned prok ribs and sauerkraut.
4
In a bowl combine apple cider, caraway seeds and cloves.
5
Pour over Sauerkraut.
6
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours.
7
Transfer meat and vegetables to a serving platter, reserving juices; cover meat and keep warm.
8
For gravy, strain cooking juices into a class measuring cup.
9
Skim off fat.
10
Measure 1 cup juices, adding water, if necessary.
11
Pour into a saucepan.
12
In a small bowl stir the 2 tablespoons cold water into the flour until smooth; stir into the juice saucepan.
13
Cook and stir over medium heat until thickened and bubbly.
14
Stir in the apple.
15
Cook and stir for 1 minute more or until heated through.
16
If desired, season to taste with salt and pepper.
17
Stir in parsley just before serving.
18
Serve gravy with ribs and vegetables.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lb pork country-style ribs, cut crosswise in half and cut into 1- to 2-rib portions, 1 tbsp cooking oil, 2 medium potatoes, cut into 1/2 inch slices, 2 medium carrots, cut into 1/4 inch slices, and more.

Yes, Ribs with Apples and Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ribs with Apples and Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions