Ribs & Sauerkraut Slow Cooker Recipe

5 from 2 reviews

Ribs & Sauerkraut is down-home goodness that sticks to your ribs. Great comfort food.


Units Scale
  • 34 pounds pork ribs with bones
  • 1 32ounce jar prepared sauerkraut
  • 1 teaspoon caraway seeds
  • 1012 small red potatoes
  • 6 carrots (peeled and ends cut off)


  1. Peel the membrane from the ribs, removing it.
  2. Slice between each rib to separate each one (or you can simply cut the rack into portions).
  3. Place the ribs in the bottom of your slow cooker.
  4. Dump the sauerkraut (including juice) over the ribs and spread it over top evenly.
  5. Sprinkle about 1 teaspoon whole caraway seeds over the top of the sauerkraut.
  6. Add the cleaned carrots to the top of the sauerkraut.
  7. Toss the potatoes into the pot. Or, if you like the skins to be bright red, cook them separately on top of the stove and serve separately.
  8. Cover the slow cookert and cook on high about 2 hours, and then reduce the heat to low, cooking for another two hours until the meat is falling off the bones and the flavors are well melded.
  9. To serve, pick the bones from the pot, saving the meat to a serving bowl or place it in the middle of a serving platter.
  10. Drain most of the juice from the pot and place the sauerkraut, potatoes and carrots on the serving platter, arranged attractively around the meat.


Note: In a family setting, you can be a little more casual. We leave the meat on the bones and serve each person a portion of the meat and all the vegetables. We put a “bones bowl” in the middle of the table to discard the bones.


Keywords: pork, Ribs, Ribs & Sauerkraut, sauerkraut

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