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.
Debbie says
We were very pleased with how this turned out for our Oktoberfest away from home. I followed recipe except: added an apple, added sausage (wanted knockwurst but could only find Polish kielbasa, unsmoked), mixed sauerkraut with 1 T of brown sugar after draining and rinsing, omitted thyme only because I’m in an AirBnB and didn’t feel like buying it. It was very good and did not taste like it was made in a slow cooker.
Tari says
Delicious! My hubby is full blooded German so ribs & kraut are something we’ve made many, many times. It was the broiling step that peaked my interest and it was sooo worth it! The flavors were incredible. Add a handful of juniper berries, didn’t rinse our homemade crock kraut, added some of the juice from the kraut, and didn’t actually put kraut in until the last hour (we like crisp & SAUER!) Thumbs up!
Joanie says
I made this today…used beer instead of chicken broth, added caraway seeds, and added a sliced apple. However, my potatoes were still a bit hard after cooking the recommended time. If I make it again, I will omit the potatoes and cook them on the side.
Patsy says
I disagree. It depends on what brand you use how sour it is. If you don’t like it extremely sour you simply rinse it alittle or not at all, to your taste. Myself, I don’t like sauerkraut so sour it actully puckers
my lips.
pat henault says
This just screams for apples too. When would you add sliced/quartered apples that keep their shape & not turn to applesauce?
Sarah Olson says
I would add the last hour and a half.
Rosalind C. Hebron says
I dislike sauerkraut. May I use cabbage instead
Patsy says
yes. I like cabbage as well..
Mitchell Czaplicki says
Rinse and drain the saurkraut????? You realize this takes the sour out of the kraut right? Pffft. Next recipe.
Sarah Olson says
It’s still plenty sour. You don’t have to rinse yours!
Martine says
What veggies can I substitute? One family member hates potatoes, another doesn’t like carrots & nobody likes sauerkraut. It’s ridiculous, I know.
What would you recommend substituting for?
Thanks!
Sarah Olson says
Hi! I’m unsure? I would cook it as is, and they can pick out what they want?
BEBE says
What do you mean what can I substitute? This is a sauerkraut and ribs recipe. Then don’ t make this, if your family doesn’t like the ingredients. Choose something else to make.
Dana says
ROTFLMFAO
Anonymous says
Right? Common sense is dead.
Anonymous says
lol! I’d recommend finding another recipe.
leo Kurysz says
why make it if u know no one will eat it
PaulaG says
Looks like slow braised with sides of sour crust, etc in a different pot or you will be eating the whole pot
BETTYY C says
HAVE MADE THIS BEFORE WITH PORK CHOP’S VERY VERY GOOD
Phyllis Field says
We always made sauerkraut and spareribs, but we moved and our local stores only care big huge hunks of spareribs. Was so glad to find your recipe as I wanted to make this dish with baby back ribs. Thank you for an easy down-to-earth recipe for obe of our fav meals.
E D MITCHELL says
The first time I made this was for a family gathering. I borrowed a slow cooker, and it was delicious. The sauerkraut I used was not the “pickled in vinegar” variety. I found naturally fermented SK in the refrigerated section, in bags. The flavor and crispness are wonderful, and the “Best By” date was 7 months out.
Jeannie says
Can I use beef ribs
Sarah Olson says
Yes, that will work fine.