Slow Cooker Ribs, Potatoes and Sauerkraut
67 Comments Aug 17, 2021
Updated May 06, 2025
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When the cooler weather hits, there’s nothing like a hearty meal to warm you up. This slow cooker recipe for ribs, potatoes, and sauerkraut will do just that!
Another one pot meal that will hit the spot like this one is Slow Cooker Cornish Game Hens, or Kielbasa and Sauerkraut recipes.
This one-pot slow cooker ribs recipe is so flavorful and great for a hungry crowd. Prep it in the morning, set up the crockpot, then enjoy a great meal during football.
The best part is that you’re able to set it up and forget about it, so you spend your time cheering for your favorite team, not in the kitchen.
How to cook ribs, saurkraut and potatoes in the slow cooker
- Pork baby back ribs
- White onion – sliced
- Cooking oil
- Seasonings – Salt, pepper, dried leaf thyme and garlic cloves.
- Red potatoes– sliced evenly
- Sauerkraut- rinsed and drained
- Chicken broth
How long do I cook this in the slow cooker?
You should allow at least 7 to 8 hours on low or five hours on high for this dish – adjust according to your preference.
You will know your recipe is done when your ribs are fork-tender and the potatoes are no longer hard.
Should you sear ribs before slow cooking?
While some recipes do not include searing the ribs beforehand, this slow cooker short ribs recipe calls for broiling the ribs before adding them to the slow cooker for a little extra flavor and texture.
Do you drain bagged sauerkraut before cooking?
I like to drain and rinse my sauerkraut, for I don’t like a ton of sour flavor in this recipe. If you are a die-hard sauerkraut fan, don’t rinse it and add a half cup of the juices to the slow cooker.
Recipe FAQs
You can substitute the baby back ribs for any pork ribs, such as spareribs, country-style ribs, and other types! If beef is more your style, then try using beef ribs instead.
It’s up to personal preference whether or not you want to peel them- though we would recommend not peeling them first, for it helps hold the potatoes together
To make sure your ribs don’t dry out, it’s necessary to include some sort of liquid in this dish. The most popular options for adding moisture are broth, beer, wine or water, which will also help tenderize the meat. We’ll be using chicken broth in our recipe.
For the most part, ribs can’t be overcooked in the slow cooker. They tend to get more tender as they cook. Just don’t cook them for hours upon hours past the suggested cooking time, otherwise, they end up burning for the liquid will eventually evaporate.
The end result is an easy, one-pot recipe that will have your ribs, potatoes, and sauerkraut all cooked together in a flavorful broth for hours – enjoy it during football season!
Featured Comment
“Delicious! I used country ribs and they came out extra tender and wonderful! Next time I won’t rinse my sauerkraut, we like the sourness. Overall, a keeper!”
– Kate
Slow Cooker Ribs, Potatoes and Sauerkraut
How to Video
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, (or your favorite beer!)
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!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Ribs:
Slow Cooker Beef Ribs and Slow Cooker Beef Short Ribs are rich, tender, and perfect for a hearty, hands-off dinner.
For a classic barbecue favorite, Crockpot Ribs and Slow Cooker Country Style Ribs are easy to prepare and full of bold, smoky flavor.
If you’re craving something with a kick, Buffalo Style Ribs bring the heat, while Dr. Pepper Ribs add a sweet and tangy twist that’s always a hit.
Can leftovers be frozen?
Potatoes never freeze well for me. But everything else should do fine.
Please stop rinsing your sauerkraut! You are putting all the good flavor down the drain leaving the sauerkraut VERY bland.
Has anyone added brown sugar? We like a sweeter sauerkraut.
do you put ribs in broiler with bone ends up or down ?
I put them so the meat gets browned, so down I guess.
Can I brown my ribs on the stove top? It is 98 out here and too hot to heat the broiler. Would I get the same browned taste??
This was absolutely delicious. Used pork spare ribs. Left out the thyme. The meat fell off the bone as I was serving it up. No tartness from the sauerkraut. I also fixed a pan of cornbread to go with it. I even have left overseas for tomorrow.
Do you have to broil baby back ribs?
You do not! It does add a browned flavor to the dish.
I did and I feel it made a better flavor with the browning. I poured the juice and ribs in the pot.
Delicious! I used country ribs and they came out extra tender and wonderful! Next time I won’t rinse my sauerkraut, we like the sourness. Overall, a keeper!