Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot

My mom used to make a dish like this in the oven set on low and slow . . . allowing the flavors to meld and the pork to become so tender that it fell off the bone. Today we can repeat the process in the crockpot without heating up the house. Browning the ribs and then adding the kraut to the dripping helps add to the flavor. Just a little brown sugar and a squirt of ketchup mellows the sharp bite of the sauerkraut. 

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
   
   
   
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
   
   
   
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
   
   
   
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

Recipe without photos . . .

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

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.