3 Reviews

Adding a chopped Vidalia onion to the kraut was a good suggestion by Charlotte J. What a great smell the home had that evening. Pork roast and Kraut was our traditional New Year's day meal growing up for good luck. Don't forget to pre-bake. It does make a difference.

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baltisraul August 22, 2013

Terrific!! I used bone-in country ribs and home canned sauerkraut to make this. I loved the tip about pre-baking first and the crock pot made for tender, juicy ribs that were so good. The amount of brown sugar was perfect, not too sweet but noticable. I normally just bake mine in the oven but will change to the crock pot because it was much easier and I didn't have to stay home while dinner cooked. I thought this was great as is and wouldn't change a thing. Made for PAC 2011.

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CJAY April 04, 2011

The tip of baking the ribs first gets a 5 star rating for such a great idea!!! Before baking, I wrapped my ribs in foil for easier clean up. I thought it could use a little more flavor by adding some onions or an apple. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*

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Charlotte J May 31, 2010
Sauerkraut and Spareribs