4 Reviews

Made this today in my 6 quart pot. I did have to make some changes, though. I didn't have time to brown the meat and I don't like onions, so I left that out. I also didn't have any caraway, so substituted cumin instead. In an effort to make it lighter on the calories, I drained the sauerkraut juice into the pot and cooked the ribs on low for about 5 hours, then drained off the liquid and fat. I mixed the applesauce (unsweetened) and sauerkraut together, along with some salt and pepper and mixed it in with the meat. Then I mixed the chicken broth and sugar together and poured it over the top and cooked for another 4 hours. The result was lightly sweet and sour sauerkraut with moist, tangy meat. Next time I'll brown the meat for looks, but it wasn't really necessary.

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Hesster October 07, 2008

This was good- the ribs were very very tender and the sauerkraut tasty and mild. I used apple juice and one chopped apple. My husband loved this - i felt it needed an extra ingredient but just couldn't put my finger on what. We will probably make this again. Thanks!

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Little Squirrel March 21, 2008

Love to eat pork and sauerkraut in the fall. DH and I really enjoyed this today. Ribs were fall-off-the-bone tender. Used applesauce instead of cider. Eliminated the caraway seeds because DH does not like them. Added a few slices of cooked bacon to sauerkraut mixture. Will be making again.

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PugGrannie October 02, 2007

This was fantastic. I forgot to buy the cider, so I put in a chopped apple. What a recipe for a nice chilly sunday while raking the lawn. Then, a cold beer, and some fresh rye bread and the football game.

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Ray Grodnicki November 06, 2006
Crock Pot Country Ribs & Sauerkraut