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

Source: Better Homes and Gardens


Recipe Summary

20 mins
8 hrs


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

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