Simple Sparerib & Sauerkraut Supper Recipe
Simple Sparerib & Sauerkraut Supper Recipe photo by Taste of Home

Simple Sparerib & Sauerkraut Supper Recipe

Publisher Photo
This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. — Donna Harp, Cincinnati, Ohio
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES: 4 servings

Ingredients

  • 1 pound fingerling potatoes
  • 1 medium onion, chopped
  • 1 medium Granny Smith apple, peeled and chopped
  • 3 slices thick-sliced bacon strips, cooked and crumbled
  • 1 jar (16 ounces) sauerkraut, undrained
  • 2 pounds pork spareribs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 3 tablespoons brown sugar
  • 1/4 teaspoon caraway seeds
  • 1/2 pound smoked Polish sausage, cut into 1-inch slices
  • 1 cup beer

Directions

  1. In a 6-qt. slow cooker, place the potatoes, onion, apple and bacon. Drain sauerkraut, reserving 1/3 cup of the liquid; add sauerkraut and reserved liquid to slow cooker.
  2. Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds.
  3. Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender. Yield: 4 servings.
Originally published as Simple Sparerib & Sauerkraut Supper in Taste of Home October/November 2012, p60

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Simple Sparerib & Sauerkraut Supper

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 19, 2014

"This was a hit, I replaced the Polish sausage with our homemade brats. Ribs were tender, a perfect cold-weather mead.."

MY REVIEW
Reviewed Mar. 12, 2013

"I've prepared this several times already and love it. I use 2 cans of Bavarian Sauerkraut undrained and omit the caraway seeds."

MY REVIEW
Reviewed Jan. 6, 2013

"This was hit. I do NOT like sauerkraut, but I found myself going back for seconds. Great recipe."

MY REVIEW
Reviewed Nov. 22, 2012

"I made this as written, but without the sausage and with beef broth instead of beer. It was quick, easy, & delicious!"

MY REVIEW
Reviewed Sep. 24, 2012

"delicious and easy"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT