Wisconsin Potato and Vegetable Growers Association

Sparerib and Sauerkraut Supper

Sparerib and Sauerkraut Supper

2 from 1 vote
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 22 minutes
Course Main Dish
Servings 4
Calories 178 kcal


  • 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 Jar sauerkraut undrained 16oz
  • 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


  • 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 slowcooker, 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.


Calories: 178kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 302mgPotassium: 509mgFiber: 3gSugar: 10gVitamin A: 3IUVitamin C: 22mgCalcium: 25mgIron: 1mg
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