Back to Simple Sparerib & Sauerkraut Supper

Print Options


Card Sizes

Simple Sparerib & Sauerkraut Supper Recipe

Simple Sparerib & Sauerkraut Supper Recipe

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 YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 serving: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Simple Sparerib & Sauerkraut Supper

Sort By :
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."

Reviewed Nov. 24, 2014

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

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.."

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."

Reviewed Jan. 6, 2013

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

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!"

Reviewed Sep. 24, 2012

"delicious and easy"

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!"

Loading Image

Wine Pairings

Medium-Bodied White Wine

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