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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (407g) Recipe makes 6 servings |
||
| Calories 829 | ||
| Calories from Fat 520 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 57.8g | 88% | |
| Saturated Fat 20.9g | 104% | |
| Monounsaturated Fat 25.0g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 208mg | 69% | |
| Sodium 810mg | 33% | |
| Potassium 1062mg | 30% | |
| Total Carbohydrate 21.1g | 7% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 15.5g | ||
| Protein 54.8g | 109% | |
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Crock Pot Country Ribs With Apples and Sauerkraut
SERVES 6
Ingredients
- 3 lbs pork ribs, lean, country style trimmed of any excess fat
- 1 (16 ounce) can sauerkraut, undrained
- 1 medium onion, thinly sliced and into rings
- 1 (8 ounce) can mushroom stems and pieces, drained
- 1 large apple, cored and cut into (or 2 small apples)
- 1/4 cup brown sugar
- 1/2 teaspoon celery seed
Directions
1
Brown ribs in slow cooker pot (or skillet) on top of range over medium heat.2
Season with salt and pepper.3
Transfer cooker pot to base unit or meat from skillet into cooker pot.4
Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs.5
Sprinkle with celery seed.6
Cover and cook on low for 7 to 9 hours or high for 3 to 4 hours until meat is tender.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Meat > Pork > Ribs
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Preparation > Presentation > Served Hot
Featured Reviews for This Recipe
From: Bergy
On Feb 12, 2009
Loved the recipe - the aroma is wonderful while it is cooking. It is very cold outside and this was a perfect comfort meal. I added a couple of carrots and potato Cooked on low for 7 hours. Thanks Dancer for yet another great recipe
From: Marich
On Nov 27, 2006
Made this today for dinner. It was delish! Used country ribs. Left out the mushrooms, personal taste. But wow..sweet kraut and fall off the bone pork. Cooked for 7 hours on low, might cut that down a bit. Definitely a keeper.
From: Mystymystery
On Mar 22, 2004
Excellent dish!! and Easy to make too. The only thing I did different was to double the amount of Saurkraut used (2-16 oz cans instead of 1).
From: Audrey M
On Mar 2, 2004
This recipe works great with ribs, pork chops and pork roast. Mmm.good
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