German Pork Ribs with Sauerkraut for the slow cooker with carrots, and onions. A delicious German meal with minimal hands-on preparation time.
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.
tools and equipment:
6-quart slow cooker, cutting board, chef's knife, large skillet, measuring cups, measuring spoons, vegetable peeler, slotted spoon