Does anyone know of good recipe for spareribs in crockpot?

Question

I would like to use sourkrout

Answer 1

We prefer to use Asian seasonings with our spareribs in the slow cooker, but I found this one for you.

From the kitchen of C.T., Flatwoods, Kentucky
1 pkg. country-style spare ribs
1 tbsp. minced garlic
Oil for frying
Salt and pepper to taste
1 can shredded sauerkraut


Step 1
Brown ribs and garlic in a medium frying pan.

Step 2
Move to a slow cooker. Add salt, pepper and sauerkraut.

Step 3
Cook on Low for 3 to 4 hours, or until ribs are done and tender. If the sauerkraut doesn't have much liquid, you can add a little water.

The link to the recipe is below.


I've got one other approach. My own recipe/suggestion, mind you.

Braise the ribs, shake a layer of spice (I go hotter than most, but you can experiment with black pepper blends) across the ribs and put them in the slow cooker for 4 hours on low.

Pull the ribs out and let them cool until you can debone them. Finely chop the meat.

Drain the sauerkraut and warm in up a microwave.

Spread a layer of mustard (again, your choice) on a kaiser roll. Add a layer of the chopped sparerib meat. Add a layer of sauerkraut. Stop when you reach the thickness you like.

This goes very well with a good microbrew. Up in the Pacific Northwest, we have quite a few to choose from.

Good luck!

Answer 2

If I do any ribs slow and don't have access to a wood smoker that cooks long and slow, then I put the ribs with a dry rub wrapped in several layers of completely sealed foil and put them in the oven for several hours at about 225 degrees, no hotter.

After they get tender, you can then transplant them to a grill, punch some holes in the bottom of the foil, open the top of the foil, and sauce them over medium high heat to let the sauce set.

(P.S. This also works well for trips to the park or campsite. Cook the ribs in the oven, then refrigerate. Keep them cold in an ice chest until time to eat. Then, fire up the grill and warm them up as above with sauce).

While the crock pot is good for lots of things, I wouldn't try any type of ribs in there, except maybe some small pieces of short ribs cooked in a thin bbq sauce. But even that way, nothing is as good as the smoke from a good wood fire.

Answer 3

2 lbs of bone-in pork spareribs (about 1/2 a pound per person)
1 large (28 oz) can of sauerkraut
1 large yellow onion, peeled and chopped
1 cup white wine
Water
Salt and pepper



http://www.elise.com/recipes/archives/000254spareribs_and_sauerkraut.php
You could always use a crockpot instead of this way of cooking.

Answer 4

I just made mine in the cp & they were great. Put the ribs in the CP w a bottle of bbq sauce, a large sliced yellow onion & chopped green pepper. Set on low for 8 hours. The ribs were done sooner, so check on them. If they're beef, there will be a lot of fat & juice at the bottom of the CP, you can drain it away. I served over rice w the onions & peppers & they were fall-off-the-bone good.

Answer 5

I've never used kraut before but you can put the ribs along with a bottle of your favorite BBQ sauce in the crock pot, turn it to low and let it cook all day. Put enough sauce in to cover the ribs.

Answer 6

bron the ribs,
place saurkraut with the juice,and 1 or 2 sliced granny smith apples, carraway seed(a small amount), baby carrots and choped celery, in crock pot, place on low for 4-6hrs, if you need or wasnt more kiquid apple juice is good