Slow Cooker Sauerkraut And Country-Style Pork Ribs

Add caraway seeds to the sauerkraut mixture for an authentic touch.

Pair the dish with a German beer or cider to complement the flavors.

Add chopped bacon or pancetta for an extra layer of flavor.

Feel free to add vegetables like carrots or potatoes for a complete meal in one pot.

Consider marinating the ribs in apple juice or vinegar overnight for extra tenderness and flavor.

Serve with rye bread or pretzels to soak up the juices.

Taste the mixture before serving and adjust the seasoning as desired, especially since sauerkraut can vary in saltiness.

Can I use a different cut of meat besides country-style ribs?

You can substitute other cuts of pork, such as pork shoulder or pork chops. However, the cooking time may vary slightly based on the cut.

Why do you rinse the sauerkraut?

Rinsing the sauerkraut can help remove excess saltiness and acidity, making the dish less tangy.

Can I use fresh dill instead of dried dill?

You can use fresh dill instead. Use about three times the amount of fresh dill compared to dried dill, as fresh herbs are less concentrated in flavor. For this recipe you'd use 1 1/2 teaspoons of fresh dill in place of 1/2 teaspoon of dried dill. You may also want to add another pinch just before serving as fresh herbs lose their potency with the long cooking time.

What types of apples work best in this dish?

Tart apples like Granny Smith or Honeycrisp work well, adding a nice balance of sweetness and acidity. You can also experiment with sweeter varieties if you prefer.

How can I tell when the ribs are done cooking?

The ribs are done when they are tender and easily pull apart with a fork. The internal temperature should reach at least 145 degrees F, but cooking them until they are fully tender is ideal.

Can I skip browning the ribs?

While browning adds flavor, you can skip this step if you're short on time. The ribs will still cook through in the crock pot, but the flavor may be less rich.

How do I store leftovers?

Leftovers should be cooled and stored in an airtight container in the refrigerator. They can last for 3-4 days.

Can I freeze this dish?

Yes, this dish freezes well. Make sure it's cooled completely before transferring to freezer-safe containers. It can be frozen for 2-3 months. Thaw overnight in the fridge before reheating.

How should I reheat leftovers?

Reheat leftovers in the microwave or on the stovetop over low heat until warmed through. Add a splash of water or broth if the dish appears dry.

Can I cook this dish in the oven instead of a crock pot?

You can bake it in a covered Dutch oven at 325 degrees F for 2-3 hours, or until the ribs are tender.

Skillet: Needed to brown the country-style pork ribs before transferring them to the crock pot. Make sure it's deep enough to comfortably hold the ribs without crowding.

Crock Pot: The star of the show, where all the ingredients come together to create a delicious and tender dish. Set it and forget it!

Knife: To slice the onion and chop the apple.

Cutting Board: Used with the knife for slicing and chopping the onion and apple.

Measuring Cups and Spoons: For measuring the water needed and dried dill.

Creamy Mashed Potatoes: Serve these alongside the pork ribs for a comforting side. The creaminess of the mashed potatoes balances the tangy sauerkraut perfectly and helps soak up those delicious juices.

Sourdough Bread: A slice or two of hearty sourdough bread to mop up the delicious sauerkraut and pork flavors adds a rustic touch.

Applesauce: A side of homemade applesauce would harmonize with the apple in the main dish. This sweet contrast can enhance the flavors of the pork and the sauerkraut while spotlighting the apple notes.

German-style Potato Salad: A tangy German potato salad made with vinegar dressing would be a perfect partner. The acidity and texture of the salad can echo the flavors in the sauerkraut.

Braised Red Cabbage: The slight sweetness of braised red cabbage pairs well with the richness of the pork and the tanginess of the sauerkraut, creating an even more pronounced balance on the plate.

Dijon Mustard: Adding a dollop of Dijon mustard on the side can give the dish a zesty kick. The sharpness of the mustard complements the pork and enhances the overall flavor with a bit of spice.

Roasted Brussels Sprouts: Crisp and caramelized Brussels sprouts would add an earthy note, and their slight bitterness creates a nice counterpoint to the sweet and tangy flavors in the dish.

Wine Pairings
Gewurztraminer: This wine will bring a fruity sweetness that can stand up to the tang of the sauerkraut while also complementing the apple in the dish. Look for one that has a bit of spice.

Riesling: A dry or off-dry Riesling works wonders here. Its natural acidity balances the richness of the pork, while the zesty apple notes echo the flavors of your dish. Aim for one that's known for its clean, crisp finish.

Chardonnay: A lightly oaked Chardonnay can add a buttery touch that pairs with the succulent ribs. Look for one that isn't too heavy.

Other Alcohol Pairings
Pilsner: A crisp pilsner can provide a nice contrast to the richness of the pork and the tanginess of the sauerkraut.

Hard Apple Cider: Since apples are in the mix, why not embrace it? A slightly sparkling hard cider will enhance those fruity notes while cutting through the heaviness of the ribs. Look for one with a vibrant flavor.

Saison: This farmhouse-style beer has a blend of fruity and spicy notes that play well with both the meat and the sauerkraut. Plus, it's a bit funky in just the right way.

Non-Alcoholic Pairings
Apple Juice: Keep it simple! A good-quality apple juice can mirror the apple in your dish while balancing the savory flavors. Go for the kind that's often labeled "not from concentrate."

Herbal Iced Tea: A nice herbal iced tea, especially with hints of chamomile or mint, offers a refreshing twist.

Sparkling Apple Drink: It's a sweet nod to the apple in the recipe while being light enough not to overshadow those bold flavors.