Pork and Sauerkraut in the Slow Cooker

Serves 6 in about 4 hours. The slow cooker brings country style ribs and apple juice together.

Ingredients

• 2 tbsp olive oil
• 3 lbs country style boneless ribs
• 1 tsp kosher salt
• ½ tsp pepper
• 1 yellow onion, thick sliced
• 3 cloves garlic, pressed or finely minced
• 1 apple, diced large
• 1 (24 oz) jar good german sauerkraut
• 1 tbsp caraway seeds
• ½ cup apple juice

Method

1. Warm a 12" skillet over med-high heat. When hot, add the olive oil, then all of the ribs. Leave it to them brown on one side for 4 minutes or long enough to get some color. Salt and pepper the ribs.
2. Flip the ribs over and do the same on that side.
3. Tip in the ribs and juices from the skillet to a 6 qt or larger slow cooker.
4. Tip in the sliced onion and the garlic over the top of the ribs.
5. Scatter the caraway seeds over the ribs/onion.
6. Drain 1/2 of the sauerkraut juice and keep it nearby. Dump the sauerkraut and remaining juice over the meat/onions.
7. Stir in the apple and then the apple juice.
8. Simmer on Low for 8 hours or High for 4 hours, or until the ribs are fall apart tender.
9. Taste for salt and tartness. Use the remaining sauerkraut liquid only if you want the results to be more tart in flavor.
10. Plate hot.

More slow cooker ideas are in the slow cooker collection.