Simple Sparerib & Sauerkraut Supper
TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 6 servings.
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
Ingredients
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1 pound fingerling potatoes
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1 medium onion, chopped
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1 medium Granny Smith apple, peeled and chopped
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3 slices thick-sliced bacon strips, cooked and crumbled
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1 jar (16 ounces) sauerkraut, undrained
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2 pounds pork spareribs
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon vegetable oil
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3 tablespoons brown sugar
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1/4 teaspoon caraway seeds
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1/2 pound smoked Polish sausage, cut into 1-inch slices
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1 cup beer
Directions
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1.
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.
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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.
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3.
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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