Slow Cooker Country-Style Ribs and Kraut

Easy, homemade Sauerkraut (fermented by the quart), an apples and onions of course,
Slow Cooker Country-Style Ribs and Kraut combine to create a perfectly balanced and tasty  slow cooked meal. Barry commented that  sourness of the sauerkraut is offset by the sweetness of the apple and apple juice. Yum!

Slow Cooker Country-Style Ribs and Kraut   About 4+ servings
2 lb. boneless pork country-style ribs
Kosher salt & pepper
1 medium cooking apple, sliced
1 small onion, sliced
2 to 4 cups sauerkraut, drained — I used homemade and we like LOTS of kraut so I recommend 5 cups; this would be equivalent to about 2 (14 oz.) cans
1/4 cup apple juice or apple cider

1. In a 3 1/2 to 4 quart slow cooker, add ribs and sprinkle with salt and pepper; then add apple and onion slices. Pour apple juice or cider over the top.
   
   
   
   
2. Cover and cook 8 to 10 hours on Low. The meat will be tender and ready to eat in about 5 hours but the flavor is better if left longer + the kraut also browns if left in the cooker for the longer time period. Pork will also be fork-tender at the end of about 8 hours.
   

Recipe without photos . . .

Slow Cooker Country-Style Ribs and Kraut   About 4+ servings

2 lb. boneless pork country-style ribs
Kosher salt & pepper
1 medium cooking apple, sliced
1 small onion, sliced
2 to 4 cups sauerkraut, drained — I used homemade and we like LOTS of kraut so I recommend 5 cups; this would be equivalent to about 2 (14 oz.) cans
1/4 cup apple juice or apple cider

1. In a 3 1/2 to 4 quart slow cooker, add ribs and sprinkle with salt and pepper; then add apple and onion slices. Pour apple juice or cider over the top.
2. Cover and cook 8 to 10 hours on Low. The meat will be tender and ready to eat in about 5 hours but the flavor is better if left longer + the kraut also browns if left in the cooker for the longer time period. Pork will also be fork-tender at the end of about 8 hours.