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
- Granulated Garlic
- Onion Powder
- 2 tbsp. olive oil
- On a platter sprinkle the ribs all over with black pepper, granulated garlic and onion powder to taste.
- Set a skillet on the stove and over medium to medium high heat add the olive oil and let it come up to temperature.
- Add the ribs in and sear on all sides. Do in batches as necessary and adjust the heat so the ribs don't burn.
- Transfer the ribs to your crock pot a.k.a. slow cooker.
- 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.
- Add in the chicken broth and onions, water and applesauce along with the caraway seeds and the sauerkraut.
- Cook on low for 6-8 hours or high for about 3-4 hours until tender.