German Pork Ribs with Sauerkraut for the Slow Cooker

4 from 19 votes

German Pork Ribs with Sauerkraut for the slow cooker with carrots, and onions. A delicious German meal with minimal hands-on preparation time.

Prep Time15

Cook Time6

Total Time6 15

Course: comfort food, Main Course

Cuisine: German

Servings: people

Calories: 396kcal

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
¾ 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