Ribs with Apples and Sauerkraut

Source : 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 On...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 18, 2022

Step:

  1. 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.

  2. 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.

  3. 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.


Ingredients

  1. 3 lb pork country-style ribs, cut crosswise in half and cut into 1- to 2-rib portions
  2. 1 tbsp cooking oil
  3. 2 medium potatoes, cut into 1/2 inch slices
  4. 2 medium carrots, cut into 1/4 inch slices
  5. 1 medium onion, thinly sliced
  6. 1 8-ounce can sauerkraut, rinsed and drained
  7. 1/2 cup apple cider or apple juice
  8. 2 tsp caraway seeds or fennel seeds
  9. 1/8 tsp ground cloves
  10. 2 tbsp cold water
  11. 1 tbsp all-purpose flour
  12. 1/2 of a large apple, cored and thinly sliced
  13. 1 Salt to taste
  14. 1 Black Peper to taste
  15. 1 tbsp snipped fresh parsley

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