Easy Slow Cooker Spareribs and Sauerkraut Tips, FAQ & printable recipe

Tips for success

To add a bit of texture to the final dish, you can remove the ribs once cooked and place them under a broiler for 3 to 5 minutes to slightly caramelize the edges. This step is optional but can provide a pleasant contrast to the soft, braised meat. Keep a close eye on them while broiling to ensure the sugar does not burn, as the meat is already quite tender and delicate.

If you find the sauce is too thin at the end of the cooking process, you can carefully remove the ribs and stir in a small amount of cornstarch slurry to the liquid, then heat it on high for a few minutes until thickened.

This creates a richer gravy that coats the ribs beautifully. Be gentle when stirring to avoid breaking the tender meat apart, as it will be very fragile after the long cook.

Variations

• Caraway Infusion: Add one teaspoon of toasted caraway seeds when layering the sauerkraut. The earthy, slightly citrusy notes of the caraway pair exceptionally well with the tang of the kraut and the richness of the pork.
• Savory Onion Boost: Layer one thinly sliced yellow onion between the ribs and the sauerkraut. The onion will slowly melt into the braising liquid, adding a natural sweetness and depth of flavor to the sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe, airtight container; thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently on the stovetop over low heat or in an oven set to 300°F (150°C) until thoroughly warmed through.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Properly stored, the ribs and sauerkraut can be kept in the refrigerator for up to 3 days.

When storing, try to keep the meat submerged in some of the cooking liquid to prevent it from drying out, which helps maintain the quality and texture during the storage period.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire recipe, let it cool completely, and then refrigerate it.

Reheat the portion you need on the stovetop or in the oven at a low temperature until heated through. This makes it a stress-free option for hosting, as the heavy lifting is done well in advance of your mealtime.

Serving ideas

Serve the ribs and sauerkraut hot, ideally accompanied by a side of mashed potatoes or thick slices of crusty bread to soak up the flavorful juices. The combination of the sweet and tangy pork with a hearty starch creates a balanced, comforting meal that is perfect for colder weather or casual gatherings where you want to spend more time with guests than in the kitchen.

Consider serving a crisp, green salad with a sharp vinaigrette alongside the meal to provide a fresh contrast to the rich, slow-cooked flavors of the pork.

The acidity in the salad dressing complements the sauerkraut perfectly, elevating the overall dining experience. A simple garnish of fresh herbs, such as parsley, can also add a bright pop of color to the serving platter before you bring it to the table.

Frequently asked questions

Recipe card

Easy Slow Cooker Spareribs and Sauerkraut

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 3 lb pork spareribs, cut into sections
• 32 oz sauerkraut, drained
• 2 tbsp brown sugar
• 1 cup apple juice

Instructions

1. Arrange the pork sparerib sections in an even layer around the bottom and sides of the slow cooker insert. Distribute the sauerkraut evenly over the ribs. Sprinkle the brown sugar over the top of the sauerkraut to ensure it melts into the juices during the slow cooking process.
2. Pour the apple juice over the layered ingredients. Cover the slow cooker with its lid. Set the cooker to low heat and cook for 8 hours until the pork reaches an internal temperature of 145°F (63°C). Once cooked, remove the ribs and let them rest for at least 3 minutes before serving.
3. Once the cooking time is complete and the meat has rested, gently transfer the ribs to a serving platter. The meat should be very soft and tender to the touch, pulling away from the bone easily. Serve immediately while hot, spooning some of the braising liquid and sauerkraut over the top for extra flavor.

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

18 g

Fat

42 g

Fiber

4.5 g

Sugar

12 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.