Slow Cooker Ribs, Potatoes and Sauerkraut
64 Comments Aug 17, 2021
Updated Oct 19, 2024
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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!
Table of Contents
- Why this recipe works
- How to cook ribs, saurkraut and potatoes in the slow cooker
- How long do I cook this in the slow cooker?
- Should you sear ribs before slow cooking?
- Do you drain bagged sauerkraut before cooking?
- Recipe FAQs
- More favorite Slow Cooker Rib recipes:
- Slow Cooker Ribs, Potatoes and Sauerkraut Recipe
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Oh my goodness! This is an amazing recipe. The only changes I made: Didn’t add potatoes as we like mashed, used a bottle of beer and added caraway seeds. Broiling the ribs with the onions and garlic and spices makes all the difference!!
Can white potatoes be used instead of red ?
Yes, that will work well.
I have a silly question. How thick should the onions and potatoes be? Thanks
I made this recipe with a few changes, added country style rules an apple and caraway seeds. Then I took a bottle of October fest beer (leinenkugal)! YUMMY!!!
I love root vegetables in the Fall and Winter. I added turnips, parsnips and carrots and used Bavarian sauerkraut with its juices. It cuts the sour, slightly, and adds a hint of sweetness. (I did not add the chicken broth, no need with the juices from the sauerkraut.) Delicious over mashed potatoes or mashed cauliflower. Enjoy!
Is this enough for 4 adults ?
Yes!
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.
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!
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.
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.