Slow-Cooker Pork with Apple Sauerkraut

This is a slow-cooker recipe featuring pork spareribs and apples
ribs and apples

National Pork Board

This is a slow-cooker recipe featuring pork spareribs and apples — a perfect soul-warming combination.


  • 4 Pounds pork spareribs, trimmed to fit into slow-cooker, cut into two-rib portions
  • 1 Teaspoon vegetable oil
  • 2 small red potatoes, sliced one fourth inch thick
  • 1 small red onion, peeled and sliced
  • 1 Pound package refrigerated sauerkraut, rinsed and drained
  • 2 small red apples, cored and sliced one fourth inch thick
  • 1/2 Cup apple cider
  • 4 Tablespoons ketchup
  • 1/2 Teaspoon caraway seeds, coarsely crushed


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

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.