Ribs with Apples and Sauerkraut

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

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 8 hrs

Ribs with Apples and Sauerkraut

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Directions

  1. 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.
  2. 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.
  3. 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.

From the Test Kitchen

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.

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Nutrition Facts (Ribs with Apples and Sauerkraut)

  • Per serving:
  • 431 kcal ,
  • 20 g fat
  • (7 g sat. fat ,
  • 103 mg chol. ,
  • 371 mg sodium ,
  • 32 g carb. ,
  • 4 g fiber ,
  • 31 g pro.
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