Slow-Cooked Pork Ribs with Sauerkraut

Servings: 8


3 pounds country-style pork ribs

teaspoon pepper

3 tablespoons paprika

2 pounds sauerkraut, rinsed and drained

4 cups shredded red cabbage

4 cloves minced garlic

1 8-ounce can tomato sauce

2 tablespoons cornstarch

cup dry white wine




Preheat oven to 450 F.

Sprinkle ribs on all sides with pepper and 1 tablespoon of the paprika. Arrange in a single layer in a shallow baking pan. Bake until well browned, 25 to 30 minutes.

While ribs are baking, combine sauerkraut, cabbage and garlic in a 4-quart or larger electric slow cooker. Sprinkle with remaining 2 tablespoons paprika.

In a small bowl, mix tomato sauce, cornstarch and wine. Pour over sauerkraut mixture.

Remove ribs from baking pan and arrange on top of sauerkraut mixture in slow cooker. Cover and cook at low setting until ribs are very tender when pierced, 8 to 10 hours. Taste and add salt, if necessary.

Sprinkle with parsley and serve.

Recipe courtesy of Marye Jackson.