Oktoberfest Ribs with Apple Sauerkraut

Chef Richard 4 Servings 30 minutes

A natural flavor combination for autumn: ribs, apples, and sauerkraut. This meal-in-a-pot would be nicely accompanied with sliced rye bread and cold beer or iced tea.


  • 4 pounds pork spareribs, rimmed to fit into slow cooker, cut in 2-rib portions
  • 1 teaspoon vegetable oil
  • 2 small red potatoes, sliced ¼-inch thick
  • 1 small red onion, peeled and sliced
  • 1 1-pound package refrigerated sauerkraut, rinsed and drained
  • 2 small red apples, cored and sliced ¼-inch thick
  • ½ cup apple cider
  • 4 tablespoons ketchup
  • ½ teaspoon caraway seeds, coarsely crushed


  • In large nonstick skillet brown ribs in oil over high heat.
  • Place in 3½-4 quart slow cooker with potatoes, onion, sauerkraut and apples. Combine remaining ingredients and pour over. Cook, covered, on low 6-8 hours (or on High for 3-4 hours).