ribs with apples and sauerkraut

Ingredients ribs with apples and sauerkraut

3 lb pork country-style ribs cut crosswise in half and cut into 1- to 2-rib portions
1 tbsp cooking oil
2 medium potatoes cut into 1/2 inch slices
2 medium carrots cut into 1/4 inch slices
1 medium onion thinly sliced
1 8-ounce can sauerkraut rinsed and drained
1/2 cup apple cider or apple juice
2 tsp caraway seeds or fennel seeds
1/8 tsp ground cloves
2 tbsp cold water
1 tbsp all-purpose flour
1/2 of a large apple cored and thinly sliced
1 Salt to taste
1 Black Peper to taste
1 tbsp snipped fresh parsley

how to make ribs with apples and sauerkraut

In a large skillet brown pork ribs on both sides in hot oil over medium-high heat. In a 31/2- or 4-quart crockery cooker place potatoes, carrots, and onion. Add browned prok ribs and sauerkraut. In a bowl combine apple cider, caraway seeds and cloves. Pour over Sauerkraut.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours. Transfer meat and vegetables to a serving platter, reserving juices; cover meat and keep warm.

For gravy, strain cooking juices into a class measuring cup. Skim off fat. Measure 1 cup juices, adding water, if necessary. Pour into a saucepan. In a small bowl stir the 2 tablespoons cold water into the flour until smooth; stir into the juice saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in the apple. Cook and stir for 1 minute more or until heated through. If desired, season to taste with salt and pepper. Stir in parsley just before serving. Serve gravy with ribs and vegetables.