Are you a sauerkraut lover? Then I have the recipe for you, this Slow Cooker Ribs, Potatoes and Sauerkraut recipe is a one pot meal full of deliciousness.
Hello! I was very pleasantly surprised at how good this meal turned out! I adapted this recipe from the Paula Deans oven version. I browned the ribs and onions in the oven under the broiler then put that on top of red potatoes then I topped with sauerkraut. I drain and rinse my sauerkraut to make it a bit milder but it can be put straight on.
I really enjoyed how the ribs turned out in this recipe. It’s nice to taste the taste of the pork without any barbecue sauce on them like most of my rib recipes. And the ribs help flavor the rest of the dish too. I really recommend trying this meal!! The sauerkraut to me wasn’t overpowering, it really rounded out the entire meal. Have a great week!
Slow Cooker Ribs, Potatoes and Sauerkraut
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 rack pork baby back ribs
- 1 white onion, sliced
- 2 Tbsp. cooking oil
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme
- 3 garlic cloves
- 2 lbs. sliced red potatoes
- 16 oz. sauerkraut, rinsed and drained
- 1 cup chicken broth
Instructions:
- Remove the membrane off the back of the ribs by sticking a finger under it in the middle of the ribs, life up and pull. It may not come off in one piece. You can see how I remove this in the video.
- Preheat the oven to Broil.
- Cut the ribs into single rib pieces. Place the cut onion onto a baking sheet. Add the ribs on top of the onion. Drizzle over the oil. Sprinkle over the salt, pepper and thyme over the ribs. Add the garlic cloves.
- Place the baking sheet into the oven under the broiler. Leave in the oven until the ribs are slightly browned. Mine took about 10 minutes. Keep an eye on them so they don’t burn.
- Add the sliced potatoes to the slow cooker. Add the contents of the baking sheet on top of the potatoes. Drain and rinse the sauerkraut if desired. Add the sauerkraut on top of everything.
- Pour over the chicken broth.
- Cover and cook on HIGH for 5 hours or for 7-8 on low.
- Serve and enjoy!
How to Video:
Recipe Notes:
Nutrition:
Love ribs? Here are my other favorite Slow Cooker Rib recipes:
- Slow Cooker Beer and Onion Beef Ribs
- Slow Cooker County Style Pork Ribs with Bell Peppers and Onions
- Slow Cooker Beef Short Ribs in Tomato Gravy
- Slow Cooker Baby Back Ribs
- Slow Cooker Peachy Barbecue Ribs
- Slow Cooker Louisiana Ribs {Cajun Style}
- Slow Cooker Pork Buffalo Style Ribs
- Slow Cooker Dr. Pepper Ribs
I never use apples and brown sugar. and I do drain the sauerkraut ….. I use caraway seeds when I make this, pepper and a little garlic salt. I also make German Potato Salad to go with this one pot meal. Slice cooked potatoes thin, add red onion, S & P, and combination of Cider Vinegar and wine vinegar and Olive oil.
Really Good!
I made your recipe today and it was delicious! I appreciated that yours did not include apples and brown sugar as my husband does not like his food to be “sweet”. I did not strain the sauerkraut. The only thing I did differently was to cut the ribs into 3-rib pieces. Thank you for this great recipe! It’s a keeper.
Can you put syrup in to
I wouldn’t personally.
I have never cooked ribs and sauerkraut in a slow cooker before. We used to cook in a pressure cooker. The flavor was wonderful. We just used ribs and sauerkraut juice and all. We had mashed potatoes or whole boiled small red potatoes on side.
Why would I cook it on low for 8 hours as opposed to on high for 5 hours? (I’ve actually often made a similar meal using only the potatoes, ribs, and kraut with nothing else and no broiling or skin peeling…and it was delicious!)
Your recipe sounds very intriguing! I’m going to try it this weekend.
You can cook it on high for 5 if you’d like. I just happened to be gone for 8 hours the day I made this.
Looks delicious! Very nostalgic dish for me – thank you for sharing. Love making dishes that have sauerkraut in them.
Why does the sauerkraut need to be drained and rinsed?
You don’t have to! I did it because my family doesn’t eat a lot of it. Leave it undrained and unrinsed if you are a big sauerkraut lover.
Does leaving it undrained and unrinsed take away from the pork rib flavor??:
I don’t think it will.
No it won’t but it may be sourer which many don’t care for. Here in Southern MO we drain add a TBS brown sugar and Caraway seeds (1/2 teas) to cut taste a touch. I do this for Reuben Sandwiches.
Sounds good.
I know this is a good recipe because I do something very similar to this recipe, but in the oven.
It’s easy and quick. Never thought about the CP.