Sauerkraut with Country-Style Ribs

Name: Sauerkraut with Country-Style Ribs
Cook time: P1D2H
Total time: P1D2H
Yield: 8
Cuisine: German
Ingredients: cabbage; sauerkraut; yellow onion; mushrooms; pork ribs; sugar; kosher salt; black pepper; beer; bacon

Submitted by lynn in ma

This recipe is my glorified version of a Polish “kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with “kluski (potato dumplings)" or egg noodles and rye bread.

YIELD

8 servings

PREP

15 min

COOK

10 hrs

READY

10¼ hrs

Ingredients

MEDIUM CABBAGE
trimmed, cored and shredded *

OUNCES SAUERKRAUT
canned, drained, rinsed, reserve some of the liquid

LARGE YELLOW ONION
chopped

OUNCES MUSHROOMS
chopped, sauteed

POUNDS PORK RIBS
country-style, boneless or bone-in

TEASPOON SUGAR
granulated white

TEASPOON KOSHER SALT

TEASPOON BLACK PEPPER

CUP BEER
any

STRIPS BACON
cooked until crisp, chopped

Directions

Combine cabbage, sauerkraut, 2 teaspoon reserved sauerkraut juice, onion, salt, pepper and sugar in slow cooker crock. Layer in the ribs over the mixture. Pour the beer over the ribs just before turning on cooker. Cover and cook on LOW 8 to 10 hours (meat should be very tender).

Remove ribs from cooker and let cool enough to handle.

Shred meat, discarding any bones and fat. Return meat to cooker along with the sauteed chopped mushrooms and bacon. Continue to cook approximatley 15 to 20 minutes, until heated through.