Simple Sparerib & Sauerkraut Supper |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 4 |
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This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. 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:
1. In a 6-qt. slow cooker, place the potatoes, onion, apple and bacon. 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.
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