Slow Cook Spareribs, Sauerkraut & Hot Apple Salsa

After receiving a jar of Beak and Skiff Hot Apple Salsa as a gift, I decided to use it to make this great twist on a traditional slow-cooked pork and sauerkraut dish. The hot apple salsa is a regional salsa from one of the many apple orchards surrounding this area. Boneless spareribs cook slowly in a savory mixture of sauerkraut, onion, potatoes, and Beak and Skiff Hot Apple Salsa. The ribs and vegetables come out juicy, tender, and flavorful with a pleasing hint of heat. Beak and Skiff Orchard sells their products online so that anyone can duplicate this recipe.

• Ready In: 5 hrs 15 mins
• Serves: 4
• Yields: 1 reg size crockpot

Ingredients

• 1 1⁄2 lbs  boneless ribs
• 1 (15 ounce) can sauerkraut
• 1  large onion
• 4  medium potatoes
• 0.5 (15 ounce) jar  beak and skiff  hot apple salsa
• 2  tablespoons  vegetable oil

Directions

1. Peel and slice potatoes lengthwise then crosswise into about 1/2 inch to 3/4 inch strips. Slice the onion into pieces roughly the same size as the potatoes. Drain the can of sauerkraut. Heat oil on medium and brown ribs on both sides in the oil until light brown. Add the sauerkraut, potatoes, onions, and 1/2 of the jar of hot apple salsa. (Save the other half of jar to serve with warm tortilla chips as an appetizer). Start crock on high for about 1 hour or until mixture starts to simmer. Lower heat and cook on low for 4 hours.