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!
Why this recipe works
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!
More 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
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Slow Cooker Ribs, Potatoes and Sauerkraut
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!
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
TOM KLUZ says
2nd time doing this recipe. First time I used the kraut undrained. It was more liquidy than I thought it would be but Oh sooo good! This time I srained the liquid but no rinse. I remember the delish meals my mom made w/ kraut and spare ribs. Dad was Polish so I grew up on this.
paul says
try adding a few slices of apple and some baby carrots. country style pork ribs work good too.
Natasha Shepherd says
Very best recipes!!!
Stanley says
Made this tonight (with a couple of variations) and loved it! I used my Instantpot on sauté to brown the ribs (salted and peppered) Instead of the broiler, removed them and then sautéed the onions and twice the number of garlic cloves. Ribs back in and a healthy sprinkle of caraway seeds. Kraut was not drained and rinsed – simply tonged out of the jar with whatever liquid cringed. I had russet potatoes sliced, so that went in. Beef bouillon (as that’s what I had). Seven hours on slow cook in the instantpot. The potatoes were the only disappointment. Believe it or not they were a bit underdone. Should have tucked them down into the liquid. Other than that, perfection!
Carole says
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!
Kim says
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.
Marge says
Can you put syrup in to
Sarah Olson says
I wouldn’t personally.
Diane says
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.
Fred Lenz says
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.
Sarah Olson says
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.
Di Lemberger says
Like your version much better my Granny owned a German supper club in WI grew up eating ribs w whole russet potatoes and kraut no frills or sugary ingredients necessary.
Billy says
Looks delicious! Very nostalgic dish for me – thank you for sharing. Love making dishes that have sauerkraut in them.
Angela says
Why does the sauerkraut need to be drained and rinsed?
Sarah Olson says
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.
Larry says
Does leaving it undrained and unrinsed take away from the pork rib flavor??:
Sarah Olson says
I don’t think it will.
Mary S. says
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.
Linda says
Sounds good.
Mark says
Some brands of SK is very SOUR, too sour and that overwhelms and dominates the taste buds, thus limiting the other flavors.
Mark D says
If using a jarred Kraut, rinse it out with some of the stock to get all the little bits out.
connie esparcia says
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.
Mary says
I do mine in the oven, on 350% how long does it usually take
E D MITCHELL says
I’m cooking this in my toaster oven today, and looked up oven temps for “Low” and “High”. I found: “A slow cooker on low should be about 200 degrees; while the high setting should be 300 degrees.” Hope that helps you gauge the time.