Crock Pot Pork and Sauerkraut is a traditional German recipe made by my mom. This pork ribs and sauerkraut recipe has fall apart tender meat, and is so comforting! This slow cooker pork and sauerkraut recipe has great flavor, and is a nice family meal!
Crock Pot Pork and Sauerkraut
Growing up with my mom was a trip around the world! She made recipes from many different cultures. I definitely got my love of cooking anything and everything from her! German inspired recipes were a favorite at our house.
Pork and sauerkraut made in the crock pot is a very common dish, and there are many versions floating around.
This is an inherently simple meal, so no need to buy any fancy ingredients. Caraway seeds are the most exotic ingredient (though they are not exotic) in this pork ribs and sauerkraut.
If this recipe veers a bit from the very traditional recipe, you can blame that on mom having lived in other parts of the world besides Germany! She took her influences and made recipes taste better!
One Pro Tip: Please don’t skip browning the pork ribs! The browning gives the meat such a wonderful depth of flavor.
I tested this recipe twice without browning the meat. It was just okay, and my hubby and I agreed that it was missing something. It doesn’t take that long to brown the Country Style Ribs, so I hope you will not skip this step!
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Crock Pot Pork and Sauerkraut is a traditional German recipe made by my mom. This slow cooker pork and sauerkraut recipe has great flavor, and is a nice family meal!
- 2 Tbsp Olive Oil
- 3 lbs Country Style Boneless Ribs
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
- 1 Yellow Onion, thick sliced
- 3 cloves Garlic, pressed or finely minced
- 1 Apple, diced large
- 1 (24 oz) jar Good German Sauerkraut
- 1 Tbsp Caraway Seeds
- 1/2 cup Apple Juice
Heat a 12" skillet over med-high heat. When hot, add the olive oil, then all of the ribs. Let them brown on one side for 4 minutes or long enough to get some color. Salt and pepper the ribs.
Flip the ribs over and do the same on that side.
Add the ribs and juices from the skillet to a 6 qt or larger slow cooker.
Add the sliced onion and the garlic over the top of the ribs.
Sprinkle the caraway seeds over the ribs/onion.
Drain 1/2 of the sauerkraut juice and set aside. Dump the sauerkraut and remaining juice over the meat/onions.
Add the apple and then the apple juice.
Cook on Low for 8 hours or High for 4 hours, or until the ribs are fall apart tender.
Taste for salt and tartness. Use the remaining sauerkraut liquid only if you want the results to be more tart in flavor.
Serve hot.
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This looks so nostalgic. My grandpa used to make this ages ago, definitely excited to relive this memory and make this at home!
Hi Billy! There is nothing like making a recipe from your childhood to take you right back to that special time and place. I hope you like this, and it takes you back!