Slow Cooker Country Ribs with Kraut and Caraway

In an earlier post I was rather bragging over my $1.00 per pound country pork ribs deal from my grocery store. The meal tasted like a million bucks: ribs came out so tender and juicy and packed with tons of flavor. Apple cider vinegar gives the dish a heightened tartness in addition to the sauerkraut and I really liked it.
This meal (pork ribs and kraut with caraway) was one I grew up on. Today I put it together a little differently and cooked it in the crock pot. What a great meal you don't have to fuss over. We've always served our over a creamy bed of mashed potatoes and here we had some petite peas as a side vegetable.
For my cost it was a full meal for four people at $2.89 per person.

• Country Style Pork Ribs
• 1 lb. bag or can of sauerkraut
• 1 cup chicken broth
• 1 cup water
• 1 cup applesauce
• 1 large onion - large dice
• 1/4 cup apple cider vinegar
• 1 tbsp. caraway seed
• Salt
• Pepper
• Granulated Garlic
• Onion Powder
• 2 tbsp. olive oil

1. On a platter sprinkle the ribs all over with black pepper, granulated garlic and onion powder to taste.
2. Set a skillet on the stove and over medium to medium high heat add the olive oil and let it come up to temperature.
3. Add the ribs in and sear on all sides. Do in batches as necessary and adjust the heat so the ribs don't burn.
4. Transfer the ribs to your crock pot a.k.a. slow cooker.
5. In the same skillet as the ribs were seared, cook the onions until softened. Add a pinch of salt and pepper to them while they cook. De-glaze the pan with the chicken broth.
6. Add in the chicken broth and onions, water and applesauce along with the caraway seeds and the sauerkraut.
7. Cook on low for 6-8 hours or high for about 3-4 hours until tender.