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Simple Sparerib & Sauerkraut Supper

 Simple Sparerib & Sauerkraut Supper
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
4 ServingsPrep: 30 min. Cook: 6 hours


  • 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


  • 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.
  • 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.
  • Add sausage; pour in beer. Cover and cook on low for 6-7 hours or

2 of 2

Simple Sparerib & Sauerkraut Supper (continued)

Directions (continued)

  • until ribs are tender. Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer