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




  • In a large skillet brown pork ribs on both sides in hot oil over medium-high heat. In a 3-1/2- or 4-quart electric crockery cooker place potatoes, carrots, onion, browned pork ribs, and sauerkraut. In a bowl combine apple cider, caraway seed, and cloves. Pour over sauerkraut.

  • Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat and vegetables from cooker, reserving the drippings in the cooker. Place meat and vegetables on serving platter; keep warm. For gravy, strain juices into glass measuring cup. Skim off fat. Measure 1 cup liquid (if necessary, add water); pour into a saucepan.

  • 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. Makes 4 servings.


Cut up vegetables; cover potatoes with water. Cover and chill up to 12 hours. Drain potatoes and add to crockery cooker with other vegetables. Continute as directed.

Nutrition Facts

431 calories; 20 g total fat; 7 g saturated fat; 103 mg cholesterol; 371 mg sodium. 32 g carbohydrates; 4 g fiber; 31 g protein; 886 RE vitamin a; 22 mg vitamin c; 40 mg calcium; 4 mg iron;