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Spareribs And Sauerkraut

chef.david.galeano's picture
Ingredients
  Lean pork spareribs 4 Pound, cut in serving pieces
  Canned sauerkraut 10 1⁄2 Ounce (1 Can)
  Cabbage head 1⁄2 Small, sliced thin
  Onion 1 Large, peeled, sliced thin
  Apple 1 Large, quartered, cored, sliced
  Dill weed/Caraway seeds 1 Teaspoon
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Season the spareribs with salt and pepper.
2) In a skillet or broiler pan in the oven, sear the spareribs until brown, then drain off the excess fat.
3) In a slow cooker, place a layer of the spareribs at the bottom, then a layer of sauerkraut, cabbage, onion and apple.
4) Repeat the layers until all the ingredients over.
5) In a bowl, add the dill weed or caraway seeds to water, then pour into the slow cooker.
6) Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, stirring few times.

SERVING
7) Serve immediately on individual serving plates.

TIPS
The dish can be prepared with either sauerkraut or cabbage, if you do not want to combine both.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Pork
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
300 Minutes
Ready In: 
320 Minutes
Servings: 
8

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