Diva Tasting: Slow Cooker Country Ribs and Sauerkraut…

Slow Cooker Country Ribs and Sauerkraut


  • 4 Pounds Boneless Country-Style Pork Ribs

  • 1 Teaspoon Pepper
  • 1 Bag Fingerling Potatoes Halved

  • 1 Container Button Mushrooms Sliced

  • 2 Large Jars of Sauerkraut

  • 1 Sm Bag Baby Carrots

  • 3 Celery Ribs, Cut Into 1/2-Inch Pieces

  • 1 Large Onion, Coarsely Chopped

  • 2 Cups Beef Stock

  • 1 Packet Dry French Onion Soup Mix

  • 1 Tablespoon Worcestershire Sauce

  • 3 Garlic Cloves, Minced


Saute Sauerkraut in a large skillet on medium-high until caramelized. Place in dutch oven or slow cooker. Sprinkle ribs with salt and pepper; transfer to a 6-qt. Dutch Oven or slow cooker. Add potatoes, mushrooms celery, carrots, onion, beef stock, garlic and remaining ingredients including Worcestershire sauce and dry onion soup. Cook, covered, on low until meat and vegetables are tender, 6-8 hours; or in the Dutch oven on 300 degrees 6-8 hours.
Remove meat and vegetables; skim fat from cooking juices. Cook, covered, until heated through, 15-30 minutes longer. Yield:6-8 servings.

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