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Sauerkraut and Ribs – Crockpot Recipe

I have 3 different sizes of slow cookers, so one would think that I would use them often, but it’s just the opposite.  I hardly ever use them, so when Maureen Locos Hewett shared this recipe for ribs with kraut prepared in a slow cooker, I decided to test it.  It came out great!  The meat was so tender…falling off the bones…and the kraut was very flavorful.  The only thing I changed was that I used less broth, and more veggies…I added shredded carrots and chopped celery, plus some caraway seeds.   I love caraway seeds in sauerkraut.

I also prepared chunky boiled potatoes, flavored with onions sauteed in butter, and a sprinkled with chopped fresh dill weed, to accompany each serving of the main dish.  It was a perfect combination of meat and veggies.

I also removed the bones from the meat, before serving it in chunks, side-by-side with the kraut, as pictured above in the casserole dish.

Sauerkraut and Ribs – Crockpot Recipe

Sauerkraut and Ribs – Crockpot Recipe


  • 1 (6 Quart Slow Cooker)
  • 3-4 lb Country Style Pork Ribs
  • Salt, pepper, and garlic powder
  • Canola oil for sauteeing
  • 1 large sweet onion, cut into strips
  • 1 Granny Smith apple, shredded
  • 2 carrots, shredded
  • 1 stalk celery, chopped
  • 4 cloves of garlic, chopped
  • (2) 32 oz bags of Sauerkraut (I use the Bavarian Style Kraut in a jar)
  • 28 oz can of whole tomatoes, cut up to chunks
  • 3 cups of low sodium beef broth
  • 2 tsp. caraway seeds
  • Bay leaf


  1. Rinse the meat, and pat it dry with paper towels.
  2. Season the meat with salt, pepper, and garlic powder.
  3. Heat a large skillet, and add 2 Tbsp. of canola oil.
  4. Brown the meat on all sides, remove and set aside.
  5. Add more oil to the pan if necessary, add chopped onions, and saute until translucent.
  6. Add shredded carrots and celery, and saute for 15 minutes, then add the shredded apple and saute 2 more minutes. Add the chopped garlic and saute 1 minute.
  7. Drain and rinse the sauerkraut in a colander, then place it in a large bowl.
  8. Combine the kraut with the sauteed veggies, chunky tomatoes, and caraway seeds.
  9. Season to taste with salt and pepper.
  10. Pour 2 cups of the beef broth into the crock pot, and begin layering the meat alternating it with the kraut mixture, until all used up. The top layer should be kraut.
  11. Pour the last cup of broth over the top layer, add a bay leaf, and cover the pot.
  12. Cook on High for 5 hours (or on LOW for 8 hours).




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