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

Simple Sparerib & Sauerkraut Supper Recipe

Read Reviews (6)
5 6
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

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

Reviews for Simple Sparerib & Sauerkraut Supper(6)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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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

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