Nothing speaks to the flavors of a German dinner more than pork and sauerkraut.
This easy recipe for German Pork Ribs with Sauerkraut for the slow cooker brings the family to the dinner table with a minimum of effort.
As soon as the seasons change, my heart and taste buds travel to the flavors of Germany.
Although I’ve never been there, it’s on my bucket list of places I dream of going. However, with recipes like Slow Cooker German Pork Ribs with Sauerkraut, I like to imagine myself already there.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Crock Pot German Pork Ribs and Sauerkraut is available near the end of this post. OR click on the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
- Pork Country Ribs
- Prepared Sauerkraut
- Baby Bella Mushrooms
- Canola Oil
- Apple Cider
- Brown Sugar
- Caraway Seeds
- Salt and Pepper
Why this recipe works:
For this recipe of German Pork Ribs with Sauerkraut, I used pork country ribs because they were on special at my grocery store. If you’re familiar with country ribs, then you know that they tend to have a bit more fat than baby back ribs.
What I like about country ribs for the slow-cooker is that as the ribs cook, the fat slowly melts into all the other ingredients in the cooker, imparting everything with that great pork flavor.
If you’re worried about this dish being greasy or fatty tasting, no worries. The acidic bite of the sauerkraut cuts through the fatty pork, and along with the sweet from the apple cider, balances all the flavors nicely.
However, if you’d like to use pork spare ribs for this recipe, go for it!!
Is there a trick to getting the MOST flavor from this slow cooker meal?
- To give this German Pork Ribs with Sauerkraut for the slow cooker the most flavor possible, I encourage you to spend the time in preparation to brown the country ribs on all sides before adding them to the cooker.
- Also take the time to cook down the onions, mushrooms, and cut carrots to intensify their flavor.
- Adding apple cider added to the pan will deglaze the pan and get up all the stuck on brown bits (fond) from the bottom of the pan imparting even more flavor to the sauce before adding it to the cooker.
What is sauerkraut, and is it good for you?
- Sauerkraut is fermented cabbage.
- During the fermentation process, beneficial probiotics are produced making sauerkraut great for gut health.
- Sauerkraut is also a great source of fiber, vitamins C, K, potassium, calcium, and phosphorous.
- Sauerkraut also produces lactic acid.
For more of sauerkraut’s health benefits, please check out the following video from Dr. Eric Berg D.C.
Make this delicious dinner year-round!
Even though this German Pork Ribs and Sauerkraut is a favorite for Oktoberfest, please don’t feel like you have to wait until the end of the year to enjoy this tasty meal.
This is also a terrific dish in the spring and summer as well. Especially when you don’t want to heat up the house by turning on the oven, but you’re still looking for some food comfort but without all the heat!
This recipe for German Pork Ribs with Sauerkraut for the slow cooker has become one of the most popular recipes on my blog.
It’s comforting, easy to make, and completely delicious! If you’re a fan of German flavors, I do hope you’ll try this recipe, and then come back and let me know what you think.
Below is the printable recipe card along with the nutritional information for today’s German Pork Ribs with Sauerkraut for the Slow Cooker.
- 6 pounds pork country ribs, cut into 5" pieces, seasoned with salt and pepper to taste
- 2 tablespoon canola oil, or other light colored oil
- 1 large sweet onion, rough chopped
- 6 ounces baby Bella mushrooms, halved or quartered
- 4 large carrots, peeled and cut into large chunks or batons
- 1½ teaspoon coarse salt, divided
- 3/4 teaspoon pepper, divided
- 2 cups apple cider, or apple juice
- 1½ teaspoon allspice
- 1 jar (32-ounce) sauerkraut with caraway seeds
- 1 teaspoon caraway seeds, optional
- 2 tablespoons brown sugar
- Brown the pork ribs in 1 tablespoon canola oil in a large skillet over medium/high on all sides. Once browned, transfer the ribs to a 6-quart slow cooker.
- Reduce the heat in the skillet to medium and add the remaining oil.
- Stir the onions and carrots into the skillet along with the apple cider, making sure to scrape up the browned bits from the bottom of the pan.
- Brink the mixture to a simmer, stirring occasionally.
- Add the brown sugar, caraway, allspice, mushrooms, and sauerkraut to the skillet. Stir well. Bring the mixture to a low simmer.
- Carefully spoon the sauerkraut mixture over the pork ribs in the slow cooker.
- Cover the slow cooker and set the timer for 6 hours on low. or 4 hours on high.
- Remove the lid from the cooker for the last 30 minutes of cooking for the sauce to thicken slightly.
- Remove the ingredients with a slotted spoon and pour over mashed potatoes or spaetzle to serve.
tools and equipment:
6-quart slow cooker, cutting board, chef's knife, large skillet, measuring cups, measuring spoons, vegetable peeler, slotted spoon
Serving Size1 grams
Amount Per Serving Calories 396Total Fat 23gSaturated Fat 6gUnsaturated Fat 0gCholesterol 119mgSodium 553mgCarbohydrates 15gFiber 1gSugar 10gProtein 29g
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I sincerely hope you’ve enjoyed today’s recipe for German Pork Ribs for the Slow Cooker as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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