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Ingredients
- 1 lb fingerling potatoes
- 1 medium onion chopped
- 1 medium Granny Smith apple peeled and chopped
- 3 slices thick-sliced bacon strips cooked and crumbled
- 1 (16 oz) jar sauerkraut
- 2 lbs pork spareribs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp vegetable oil
- 3 Tbsp brown sugar
- 1/4 tsp caraway seeds
- 1/2 lb smoked Polish sausage cut into 1-inch slices
- 1 cup beer
- 1 cup beer
Ingredients
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Instructions
- In a 6-quart slow cooker, place the potatoes, onions, apple, and bacon.
- Drain sauerkraut, reserving 1/3 cup of the liquid; add sauerkraut and reserved liquid to slow cooker.
- Cut spareribs into serving-size portions; sprinkle with salt and pepper.
- In a large skillet, heat oil over medium-high heat; brown ribs in batches.
- Transfer to slow cooker, sprinkle with brown sugar and caraway seeds.
- Add sausage; pour in beer.
- Cover and cook on LOW 6–7 hours or until ribs are tender.
Recipe Notes
Recipe and photo reprinted with permission from the WI Potatoes & Vegetable Growers Assoc. (www.eatwisconsinpotatoes.com).
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