Crock Pot Boneless Spare Ribs and Sauerkraut
Crock Pot Boneless Spare Ribs and Sauerkraut

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, crock pot boneless spare ribs and sauerkraut. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

For ribs with a bit of an Asian twist, crockpot sesame country-style ribs are sure to please. Soy sauce, brown sugar, honey, ketchup, garlic, and ginger cook together to create a thick sweet and savory sauce may remind you of Chinese restaurant spare ribs. Top with sauerkraut, brown sugar and caraway seed; mix lightly.

Crock Pot Boneless Spare Ribs and Sauerkraut is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Crock Pot Boneless Spare Ribs and Sauerkraut is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook crock pot boneless spare ribs and sauerkraut using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Crock Pot Boneless Spare Ribs and Sauerkraut:
  1. Take 1 1/2 lb Boneless Spare Rib
  2. Prepare 1 large Onion
  3. Get 2 large Potatos
  4. Prepare 1 lb Saurkraut
  5. Make ready 24 oz Barbeque Sauce
  6. Get 2 oz Apple Cider Vinegar

Brown ribs in a small amount of oil. Add onion & brown sugar to pan,and cook until onion is lightly browned. Combine onion mixture with sauerkraut in the crock pot. Place ribs on top of mixture.

Steps to make Crock Pot Boneless Spare Ribs and Sauerkraut:
  1. I marinated the ribs overnight in the vinegar.
  2. Chopped the onion and placed on bottom of crock pot.
  3. Add the boneless ribs with the vinegar. I used country style boneless ribs.
  4. Dice the potatoes and add to crock pot.
  5. Add pound bag of refrigerated sauerkraut.
  6. Add barbeque sauce.
  7. Cover crock pot and cook on low setting for at least 8 hours.

Louis Style ribs are actually just Pork Spare Ribs that have been further trimmed. With these ribs, the brisket bone, sternum and the flap of meat that hangs over the last rib on the rack are removed and they are cut square. This makes them more manageable to eat than a whole rack of pork spare ribs. Top with sauerkraut, brown sugar and caraway seed; mix lightly. Top with sauerkraut, brown sugar and caraway seed; mix lightly.

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