Ribs with Sauerkraut
Add a German touch to your succulent pork ribs with this tasty recipe that's extremely easy to follow.
Yield
6 servingsPrep
10 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork
spareribs, lean, cut in serving pieces |
|
| 1 | each |
sauerkraut
with caraway seed, glass jar |
*
|
| ½ | each |
cabbage
head, grated |
|
| 1 | each |
onions
sliced thin |
|
| 1 | each |
apples
granny smith, cored, sliced |
|
| ½ | cup |
water
|
|
| ½ | cup |
wine
light, white |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork
spareribs, lean, cut in serving pieces |
|
| 1 | each |
sauerkraut
with caraway seed, glass jar |
*
|
| 0.5 | each |
cabbage
head, grated |
|
| 1 | each |
onions
sliced thin |
|
| 1 | each |
apples
granny smith, cored, sliced |
|
| 118 | ml |
water
|
|
| 118 | ml |
wine
light, white |
*
|
Directions
Sprinkle the ribs with salt and pepper and brown under broiler. Put alternating layers of meat, kraut, cabbage, onion, and apple in slow cooker. Mix water and wine and pour over. Cook on low setting 8 to 10 hours.
Serves 6
