This simple Midwestern-style crock pot supper is the kind of dish people return to year after year, especially around New Year’s when pork and cabbage are often served as symbols of prosperity and luck. Country-style ribs become exceptionally tender as they slowly braise over sauerkraut and apples, while a little brown sugar softens the kraut’s sharpness and helps everything mellow into a savory-sweet, old-fashioned family meal with very little hands-on work.
Serve it with mashed potatoes, buttered egg noodles, or boiled parsley potatoes to catch the flavorful juices. A side of rye bread or crusty rolls works well too, and if you want a fuller holiday spread, add green beans, roasted carrots, or a simple cucumber salad for something cool and crisp beside the rich pork and tangy cabbage.
Slow Cooker 4-Ingredient Country Ribs and Sauerkraut
Servings: 6
Ingredients
3 lb country-style pork ribs
2 lb sauerkraut, with juice
1/4 cup brown sugar
2 apples, sliced
Directions
1. Spread the undrained sauerkraut evenly in the bottom of a slow cooker. Scatter the sliced apples over the sauerkraut, then sprinkle the brown sugar across the top.
2. Lay the country-style pork ribs on top in an even layer so they can braise gently in the kraut juices as they cook.
3. Cover and cook on low for 7 to 8 hours, until the pork is very tender and falls apart easily when touched with a fork.
4. Serve the ribs with the sauerkraut and apples, taking care not to stir too much so the mixture keeps its texture instead of turning mushy.
Variations & Tips
Use tart apples: Firm tart apples such as Granny Smith hold their shape especially well and give the dish a pleasant contrast to the brown sugar. Sweeter apples work too, but they will soften more and make the overall flavor milder.
Do not drain the kraut: The sauerkraut juice is essential here because it creates the braising liquid for the pork. If the kraut seems extremely sharp to your taste, you can lightly rinse it, but still add a little of the juice back into the slow cooker for moisture.
Avoid overhandling at the end: Once the ribs are done, they will be very soft. Lift them out gently with tongs or a wide spoon, and spoon the kraut alongside rather than stirring everything together.
Make it a little richer: If you want a deeper, more savory finish, you can brown the ribs in a skillet before adding them to the slow cooker. It is not necessary for success, but it adds extra color and roasted flavor.
Scale for gatherings: This recipe doubles nicely in a larger slow cooker if you are serving a holiday crowd. Just be sure the cooker is not packed too tightly, so the ribs can braise evenly and the sauerkraut has room to heat through properly.