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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
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    6 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


  • Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup 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 until ribs are tender.
Nutrition Facts
1 serving: 590 calories, 37g fat (13g saturated fat), 118mg cholesterol, 1285mg sodium, 32g carbohydrate (13g sugars, 4g fiber), 30g protein.

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Average Rating:
  • D.
    Apr 30, 2020

    I really like this dish. So much! I've eaten this exact dish for all of my meals for the past 83 2/3 days. That's precisely 2.76666667 months. And one week, 2 days, 3 hours and 43 minutes. I make it just as the recipe instructs, and I never vary the detail. Ever! It is made very EXACTLY. The same every time, and it tastes so delicious. Sometimes I might make a mistake, and put a 1/8 teaspoon too much pepper, and I have to throw everything out and start over. From the beginning. Same if I let it cook even a second too long. I watch the countdown closely, but sometimes I'm not quick enough to stop the cooking precisely--so in theatres it goes! And I start again. I don't think I ever would eat anything else. It is very good.

  • nbeckman
    Nov 16, 2019

    Made this with hot links instead of smoked sausage and white wine instead of beer. What a terrific recipe! Just bought the ingredients so I can make this again this week. This is gonna be a fall/winter staple in our home!

  • Elizabeth
    Feb 17, 2019

    Was going to try this recipe but it appears to be missing an ingredient in the ingrediemts list. Where's the beer?

  • scotland1
    Aug 18, 2017

    Made it. It was wonderful. I do not use any alcohol at all. I used just regular water. It was wonderful. Also, when I was growing up, my mother made this in the pressure cooker. That was delicious also. I will make this again.

  • NH-rescue
    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.

  • vsuehr1
    Nov 24, 2014

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

  • Butcher2boy
    Mar 19, 2014

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

  • clasistamper
    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.

  • kmarqui
    Jan 6, 2013

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

  • matteliz
    Nov 22, 2012

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