Slow Cooker Sauerkraut and Country-Style Ribs Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor, consider adding a pinch of caraway seeds to the sauerkraut before cooking. This addition provides a classic earthy note that complements the tangy cabbage and the richness of the pork perfectly.

If you prefer a thicker sauce, you can remove the lid for the final 30 minutes of cooking, which allows some of the liquid to evaporate and concentrates the flavors.

If you find yourself with extra sauce, do not discard it. This flavorful liquid can be strained and used as a base for a hearty soup or a savory gravy for mashed potatoes.

The combination of pork juices, apple notes, and sauerkraut brine creates a complex profile that is far too delicious to waste, offering a great way to extend your meal into a second day.

Variations

• Spicy Sauerkraut Ribs: Add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the slow cooker along with the apple juice. This adds a subtle heat that cuts through the richness of the pork.
• Savory Herb Ribs: Incorporate a tablespoon of dried thyme or rosemary when you add the brown sugar. These woody herbs pair perfectly with pork and the tartness of the sauerkraut for a more rustic flavor.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 3 months.

Reheat

Reheat in a saucepan over medium-low heat until steaming hot throughout.

Allow the leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly sealed, the dish will maintain its quality in the refrigerator for up to three days.

For longer storage, the cooled ribs can be placed in a freezer-safe container, where they will remain safe to consume for up to three months.

This dish is an excellent candidate for making ahead, as the flavors often improve after resting in the refrigerator overnight. Simply prepare the recipe as directed, allow it to cool, and store it in the fridge. When ready to serve, reheat it gently on the stovetop or in the slow cooker until the meat is heated through to a safe temperature.

Serving ideas

Serve these ribs hot, directly from the slow cooker or plated with a generous portion of the saucy sauerkraut.

They pair beautifully with classic comfort sides like creamy mashed potatoes, steamed green beans, or a slice of crusty rye bread to soak up the flavorful juices. The combination of the sweet glaze and the tangy kraut makes it a versatile main dish for various occasions.

When plating, consider garnishing with a small amount of fresh parsley for a pop of color that contrasts with the rich tones of the glazed ribs. Because the meat is so tender, it is easy to serve as individual portions or as a family-style platter. Ensure everyone has a fork or spoon to enjoy the delicious, sauce-laden cabbage alongside the meat.

Frequently asked questions

Recipe card

Slow Cooker Sauerkraut and Country-Style Ribs

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

Ingredients

• 2 lb country-style pork ribs
• 1 lb sauerkraut, drained
• 1/4 cup brown sugar
• 1/2 cup apple juice

Instructions

1. Place the raw country-style pork ribs into the bottom of the slow cooker. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
2. Scatter the drained sauerkraut evenly over the pork ribs. Sprinkle the brown sugar over the top, then carefully pour the apple juice over the entire mixture to provide moisture.
3. Cover and cook on low for 8 hours. Once finished, ensure the internal temperature of the ribs reaches at least 145°F (63°C). Let the meat rest for 5 minutes before serving to ensure tenderness.

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

18 g

Fat

26 g

Fiber

2.5 g

Sugar

14 g

Sodium

850 mg

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