Cooking ribs and sauerkraut in a slow cooker is way better than using an oven, no doubt about it.
It takes more time, but it gives a delicious and flavourful taste.
You have to sear the pork and toss all the ingredients into the slow cooker and cook it for 5 to 6 hours.
That is my kind of cooking, and especially on the weekend night, I love to make this recipe.
This recipe calls for country-style ribs that are a cut of chicken from the pork butt and pork shoulder.
This cut of chicken has a nice flavor, and country-style ribs are meaty.
However, I recommend that you get the cut of pork with the bones, but if you are not able to find this type, you can also use pork boneless.
It is a well-known German dish that is served on New Year’s Day.
You can even make this dish any time of the year.
I always make this dish in the new year for my friends and family to make the new year more special.
If you find it difficult to make this dish, then go through my recipe; it will not make your dish very easy but also give you a delectable taste.
So get started with this recipe; below are mentioned all the ingredients and instructions to prepare the Ribs and Sauerkraut easily.
How to make the Ribs and Sauerkraut in a slow cooker?
Follow the proper timing and ingredients to make this dish properly.
So let’s get started and collect all the ingredients.
Here is my recipe.
Timings
Servings: 4
- Preparation time: 25 minutes
- Cooking time: six hours
- Total time: 6 hours 25 minutes
Ingredients
- 3 to 4-pound pork shoulder country style rib
- 2 tbsp vegetable oil
- Pepper and salt according to the taste
- 9 red potatoes
- 2 garlic cloves
- 1 medium yellow onion
- 1 Jonathan Apple sliced.
- 1 heaping tsp caraway seeds
- 32 Oz jar Sauerkraut with juices drained and retained
- 12 Oz water
- Half cup Sauerkraut juice
- 1 tablespoon brown sugar
Instructions
- Sear meat: In a skillet, melt the lard or heat the oil on medium-high heat. Now at the pork ribs and season them with pepper and salt on both sides. After that, sear the meat on all four sides and remove it from the pan, and put it on the paper towel-covered paper plate to help eliminate some grease. Set it to the side and spoon out the fond (Fond is the brown bits in the bottom of the pan). It is important to sear the pork; if you’re not searing the pork, it will lose a lot of flavors.
- Layer the slow cooker: Put the potatoes in the slow cooker and add onions, garlic cloves, and sliced apple. Combine the beer and water with brown sugar in the medium bowl until the sugar has melted, and pour it into the slow cooker. After that, add drained Sauerkraut, fond, and caraway seeds. Then place the ribs on top of the Sauerkraut and pour the half cup of Sauerkraut juice over the chicken and cover it properly. Now cook it on high heat for 5 to 6 hours.
- How to serve the Ribs and Sauerkraut: Utilise the tongs and remove the chicken from the slow cooker and place it on the serving tray. After that, utilize a serrated spoon and remove the Sauerkraut, allow a few of the juice to drain, and put it on a serving tray with pork. Remove the potatoes and apples with this similar method and place them on the serving tray. Moreover, every person makes their own dishes from the serving tray. For every person, dish smashed potatoes, top it with butter and a healthy helping of Sauerkraut and add a fork and serve with condiments. I always serve my dish with mustard; however, ketchup is the other option if you want.
Kind of pork rib varieties
Baby Back ribs
These pork ribs arrive from the back of the pig, and it is also known as just back ribs.
It is the most popular cut of pork ribs as these are very lean and meaty.
It is the perfect dish for making this recipe.
Country Style ribs
These ribs are cut from the area near the front of the pig or by the shoulder.
These pork ribs have more meat as compared to bone, and generally, it is required to cook slowly for better results.
You can also discover it is boneless and with bone, and the meat is the same as a shoulder cut.
It is flavourful and tender when it is cooked properly.
It is the best ribs that are eaten with the knife and fork as compared to hand.
Pork spare ribs
These are ribs situated on the lower part of the pig near the stomach.
It is large and has a great proportion of fat to lean compared to Baby back ribs.
It is less expensive compared to other kinds of pork ribs.
St. Louis Pork ribs
These ribs are just like spare ribs, and with these ribs, the sternum or brisket bone and the flap of meat hangover the last rib on the rack are eliminated and cut into the squares.
Nutritious facts
- Calories: 389 kcal
- Carbs: 30 gram
- Protein: 22 g
- Fat: 20 gram
- Saturated fat: 5 gram
- Sodium: 1072 mg
- Cholesterol: 65 mg
- Potassium: 1120 mg
- Sugar: 4 g
- Fiber: 5 gram
- Vitamin A: 75 iu
- Vitamin C: 29.1 mg
- Iron: 4.1 mg
- Calcium: 92 mg
Health Advantages of eating the ribs and sauerkraut
There are several health benefits of eating this dish that makes the body fit and healthy.
Source of advantages nutrients
Both Ribs and Sauerkraut are good sources of vitamins, fiber, and minerals, so it helps to promote the development of probiotics that are significant for digestive health.
It has to provide the nutrients that help you to digest the food easily.
It is due to the Sauerkraut enzyme that assists the body break down the food into smaller parts and easily digestible molecules that help us to absorb it easily.
Support the immune system
If you consume this dish regularly, it will help to support your immune system.
The Sauerkraut has gut-supporting properties that help keep the line of your digestive system healthy.
A healthy gut lining help to stop the toxins and unwanted substances from leaking into your body and so causing an immune response.
It is also very helpful to reduce the risk of infections and support your natural antibodies.
Support heart health
The Ribs and Sauerkraut have heart-healthy properties and have beneficial probiotic bacteria that are very useful for balancing the cholesterol level.
It is a good source of potassium, and the probiotic content also lowers blood pressure.
It is also a source of vitamin K2 that mainly helps to prevent that calcium deposits from accumulating in arteries.
Improve behavior and mood
These ribs and Sauerkraut are very beneficial to improving mood and behavior.
Many strains of probiotic bacteria involving lactobacillus helveticus are found in fermented food to help improve the indications of depression and anxiety.
It helps to promote a healthy balance in the gut and helps to reduce inflammation.
Reduce the cancer risk
The Ribs and Sauerkraut are rich in compounds such as sulforaphane that help to strengthen your body, so you should add them to your diet.
These compounds prevent oxidative damage and also help to prevent cancer risks such as colorectal cancer.
Frequently asked questions
What happens if you leave pork ribs in the slow cooker for a longer time?
It is possible to overcook the pork ribs, and you can cook them on high heat for 6 to 7 hours.
But don’t overcook for more than 7 hours; there is a chance of burning and nutrients loss.
Do the pork ribs in the slow cooker require water or liquid?
Bear in mind that you will not be capable of getting the bark and crust-like with a dehydrated grill.
These pork ribs would absorb up any seasoning and rub.
I utilize a bit of pepper, salt and brown sugar, and some drops of liquid smoke.
After they are seasoned, put the pork ribs in your slow cooker and turn it on high heat.
Final words
It can conclude that slow cooker pork Ribs and Sauerkraut are very nice, meaty, and delicious New Year dishes.
When you cook it in slow heat, the rib chicken is tender and full of flavor.
That is why this dish is also known as a famous weeknight meal.
The combination of consistency and flavor makes for a hearty meal that is considered a cool winter night meal.
Did you know that consuming pork on the new year’s day is considered to bring good fortune in the upcoming year?
Yes, it is right; making the country-style Ribs and Sauerkraut is the ideal dish to make in the New Year.
Let’s make it with proper instructions and enjoy your new year with the family.
Have great cooking.
Make Ribs and Sauerkraut in an easy way
Equipment
- 1 Slow Cooker
Ingredients
- 3 pound pork rib
- 2 tbsp vegetable oil
- Pepper and salt
- 9 red potatoes
- 2 garlic cloves
- 1 yellow onion
- 1 Apple
- 1 caraway seeds
- 32 Oz Sauerkraut
- 12 Oz water
- ½ cup Sauerkraut
- 1 tablespoon brown sugar
Instructions
- Sear meat: In a skillet, melt the lard or heat the oil on medium-high heat. Now at the pork ribs and season them with pepper and salt on both sides. After that, sear the meat on all four sides and remove it from the pan, and put it on the paper towel-covered paper plate to help eliminate some grease. Set it to the side and spoon out the fond (Fond is the brown bits in the bottom of the pan). It is important to sear the pork; if you’re not searing the pork, it will lose a lot of flavors.
- Layer the slow cooker: Put the potatoes in the slow cooker and add onions, garlic cloves, and sliced apple. Combine the beer and water with brown sugar in the medium bowl until the sugar has melted, and pour it into the slow cooker. After that, add drained Sauerkraut, fond, and caraway seeds. Then place the ribs on top of the Sauerkraut and pour the half cup of Sauerkraut juice over the chicken and cover it properly. Now cook it on high heat for 5 to 6 hours.
- How to serve the Ribs and Sauerkraut: Utilise the tongs and remove the chicken from the slow cooker and place it on the serving tray. After that, utilize a serrated spoon and remove the Sauerkraut, allow a few of the juice to drain, and put it on a serving tray with pork. Remove the potatoes and apples with this similar method and place them on the serving tray. Moreover, every person makes their own dishes from the serving tray. For every person, dish smashed potatoes, top it with butter and a healthy helping of Sauerkraut and add a fork and serve with condiments. I always serve my dish with mustard; however, ketchup is the other option if you want.
Video
Nutrition
I have a true passion for cooking and experimenting with new ingredients, and I have been creating and perfecting recipes for friends and family for years.
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