• Cooking Time: 6-8hrs
  • Servings: 6-8
  • Preparation Time: 20min


I saw this recipe in my local paper and tried it out, adding a little more to it (soy, onions, spices). I thought it sounded good but some people (husband) were scared- til they TRIED IT! It really was very good- I'll be making this again!


  • 1-2lbs Country-style Pork Ribs
  • Oil for browning
  • 1 Onion, sliced
  • 3 cloves Garlic, chopped
  • Sea Salt & LOTS of Black Pepper
  • Soy Sauce
  • 3-4 Granny Smith Apples, sliced
  • 1 lg can Sauerkraut w/liquid
  • 1/2c Brown Sugar
  • 1tsp add'l Black Pepper
  • 1/2tsp ea Cumin & Coriander
  • 1/4-1/3c water


  • Heat oil in deep skillet or Dutch oven; brown pork, onions & garlic, seasoning w/salt & pepper and dousing w/soy sauce (several generous dashes from bottle), covered, turning and stirring to brown meat evenly but not attempting to cook through.
  • Place ribs, browned veggies and juices from pan in Crockpot.
  • Add apples, then sauerkraut.
  • Mix together sugar and remaining spices; pour over top of kraut, spreading out evenly and mashing a bit into kraut.
  • Pour approx 1/4c water slowly over top to help sugar trickle down into layers.
  • Cook 6-8hrs or overnight; if necessary, add more water to prevent top layer from drying- ALTHOUGH- I found that checking occasionally and pressing down on top and along sides of mixture helped incorporate all ingredients without disturbing layers.
  • When it's finished, apples have pretty much dissolved into the pork, which should be incredibly fork-tender, and kraut is a golden-brown.
  • Spoon out to serve, removing any bones from ribs.
  • Recipe recommended serving over egg noodles, but I didn't see any point in this and thought it was FABULOUS just like it was.

Categories: Misc. One Dish 

Author Credit: Indianapolis Star

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