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

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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. Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. 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
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
NH-rescue User ID: 4255840 243811
Reviewed Feb. 14, 2016

"Easy to make, good flavor. We used potatoes we had on hand, a different type apple, pre-cooked bacon and regular mild sausage and it still tasted fine. Just needs a salad or some colorful side veggies to brighten it up."

MY REVIEW
vsuehr1 User ID: 8120408 136421
Reviewed Nov. 24, 2014

"Attempting to make this recipe but not sure whether to use regular beer or lager. Anyone have an opinion?"

MY REVIEW
Butcher2boy User ID: 6390217 194340
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
clasistamper User ID: 4007238 180895
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
kmarqui User ID: 3651843 136378
Reviewed Jan. 6, 2013

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

MY REVIEW
matteliz@swbell.net User ID: 77962 118553
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
fluffy3557 User ID: 6881348 150969
Reviewed Sep. 24, 2012

"delicious and easy"

MY REVIEW
linsvin User ID: 1584655 150968
Reviewed Sep. 22, 2012

"Tastes nothing like I remember growing up but that's a good thing, this was delicious! I think the smoked sausage was the secret flavor,the spareribs were very tender. I wouldn't sub the fingerlings (which were hard to find) because they really held their shape. Wonderful plate presentation! Again, comfort food at it's best!"

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