Slow-Cooker Pork With Apple Sauerkraut

Name: Slow-Cooker Pork With Apple Sauerkraut
Ingredients: 4 pound 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 tablespoon ketchup; 1/2 teaspoon caraway seeds, coarsely crushed

National Pork Board|Jan. 6, 2016 2:39 pm EST

5 (2 ratings)

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

Servings

1

Ingredients

4 pound 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 tablespoon ketchup
1/2 teaspoon caraway seeds, coarsely crushed

Directions

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).