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Nutrition Facts
Serving Size 1 (539g) Recipe makes 4 servings The following items or measurements are not included below: hot apple salsa
Calories 847
Calories from Fat 536		(63%)
Amount Per Serving		%DV
	Total Fat 59.6g	91%
	Saturated Fat 22.7g	113%
	Monounsaturated Fat 24.4g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 124mg		41%
Sodium 843mg		35%
Potassium 1560mg		44%
Total Carbohydrate 45.8g		15%
	Dietary Fiber 8.0g	32%
	Sugars 5.3g
Protein 32.5g		64%
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Slow Cook Spareribs, Sauerkraut & Hot Apple Salsa

Recipe #292281 | 5¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: nyshogirl
Mar 17, 2008

After receiving a jar of Beak and Skiff Hot Apple Salsa as a gift, I decided to use it to make this great twist on a traditional slow-cooked pork and sauerkraut dish. The hot apple salsa is a regional salsa from one of the many apple orchards surrounding this area. Boneless spareribs cook slowly in a savory mixture of sauerkraut, onion, potatoes, and Beak and Skiff Hot Apple Salsa. The ribs and vegetables come out juicy, tender, and flavorful with a pleasing hint of heat. Beak and Skiff Orchard sells their products online so that anyone can duplicate this recipe.

SERVES 4 , 1 reg size crockpot (change servings and units)

Ingredients

1 1/2 lbs boneless ribs
1 (15 ounce) can sauerkraut
1 large onion
4 medium potatoes
1/2 (15 ounce) jar beak and skiff hot apple salsa
2 tablespoons vegetable oil

Directions

1
Peel and slice potatoes lengthwise then crosswise into about 1/2 inch to 3/4 inch strips. Slice the onion into pieces roughly the same size as the potatoes. Drain the can of sauerkraut. Heat oil on medium and brown ribs on both sides in the oil until light brown. Add the sauerkraut, potatoes, onions, and 1/2 of the jar of hot apple salsa. (Save the other half of jar to serve with warm tortilla chips as an appetizer). Start crock on high for about 1 hour or until mixture starts to simmer. Lower heat and cook on low for 4 hours.