The Unwatched Pot

Ribs with Apples and Sauerkraut

Quick browning in a skillet seals in natural juices, adding flavor and aroma to the pork country-style ribs.

Quantity: 4 servings

Time: Prep, 30 minutes; Cook, 4 to 5 hours on high, 8 to 10 hours on low

  • 2-1/2 pounds pork country-style ribs, cut crosswise in half and cut into 1- to 2-rib portions
  • 1 tablespoon cooking oil
  • 2 medium potatoes, sliced 1/2 inch thick
  • 2 medium carrots, sliced 1/4 inch thick
  • 1 medium onion, thinly sliced
  • 1 can (8 ounces) sauerkraut, rinsed and drained
  • 1/2 cup apple cider or apple juice
  • 2 teaspoon caraway or fennel seed
  • 1/8 teaspoon ground cloves
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • 1/2 of a large apple, cored and thinly sliced
  • Salt (optional)
  • Pepper (optional)
  • 1 tablespoon snipped fresh parsley


1. In a large skillet, brown pork ribs on both sides in hot oil over medium-high heat.

2. In a 3-1/2- or 4-quart electric crockery cooker, place potatoes, carrots, onion, browned pork ribs, and sauerkraut.

3. In a bowl, combine apple cider, caraway seed, and cloves. Pour over sauerkraut.

4. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

5. Remove meat and vegetables from cooker, reserving the drippings in the cooker. Place meat and vegetables on serving platter; keep warm.

6. For gravy, strain juices into glass measuring cup. Skim off fat. Measure 1 cup liquid (if necessary, add water); pour into a saucepan.

7. In a small bowl, stir all-purpose flour into cold water until smooth (or shake together in a screw-top jar). Stir into the juices in saucepan. Cook and stir until thickened and bubbly. Stir in the apple. Cook and stir for 1 minute more or until heated through. If desired, season to taste with salt and pepper. Stir in parsley just before serving. Serve gravy with ribs and vegetables.


To skim off fat from poultry or meat drippings, tip the container and use a metal spoon to remove the oily liquid (fat) that rises to the top.

Continued on page 3:  Country Swiss Steak