Country Ribs with Sauerkraut

Where I come from, pork and sauerkraut is what you eat on New Year’s Day to welcome in the New Year and hope that it brings you some luck.

Homes all over will smell like kraut that day and grocery stores have sales on the stuff starting a few weeks before New Year’s.

It’s just not New Year’s if you don’t have pork and kraut. Scott embraced this tradition with open arms.  Not really surprising since his previous tradition was boiled cabbage and ketchup.

Um.

I would wager a guess and say that this dish is probably a little tastier than that.

It’s also made with beer, onions, and peppers. Plus being tossed in a crockpot.  Winner!

Andrea’s Country Ribs With Sauerkraut

  • 4-6, Country Style Pork Ribs
  • 1 32oz Jar of Sauerkraut, drained (but not rinsed!)
  • 1 Onion, sliced thin
  • 1 Green pepper, sliced thin
  • 1TBSP Brown Sugar
  • 1C Dark Lager Style Beer (I used Great Lakes Eliot Ness)
  • Big Pinch Red Pepper Flakes
  • 1tsp Garlic Powder
  • 1/2tsp Smoked Paprika

In the crockpot, add in beer and brown sugar, and stir.  Then add in the kraut, onion, and pepper along with the spices, then mix.  Place ribs in crockpot on top of the kraut mixture.  Cover and cook on low for about 8 hours.

Serve immediately!

Typically this dish is served with a large helping of mashed potatoes on the side and the kraut mixture on top.

If you don’t have any beer or would like to use something else, I would recommend some beef stock.

You could swap out the ribs for a pork butt roast.  Once that’s cooked, just shred the pork into the kraut mixture.  Would be great for a party or game day because you could serve this as sandwiches.

Have fun guys, and remember, always play with your food!  Enjoy!

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