Ribs with Apples and Sauerkraut
- 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.
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.
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.