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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

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

  • 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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