Sauerkraut and Spareribs

“This is a New Year's Day tradition for my hubby's family. It has German origins and is supposed to bring good luck in the New Year. Note: My MIL says that the spareribs must be country-style; baby back don't work for this one. The amount of sauerkraut used depends on how much you want to eat. We found 2 cans to be too much; next time, we'll scale it down to 1 1/2. *Note: In light of Charlotte J's review, I also want to suggest adding apples or onions if you feel that it needs more flavor. This is how hubby's family has done this one for years, and I would probably tinker with it if given the chance, but I better not mess with his tradition ;)”
READY IN:
6hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Bake spareribs for 45-50 min, covered. This is to remove excess grease.
  3. Drain sauerkraut and reserve the liquid.
  4. Layer sauerkraut and ribs in crockpot. Add 1 tsp brown sugar to each layer of sauerkraut. (The end layers should be: sauerkraut layer on bottom, followed by 3 ribs, another layer of sauerkraut, 3 more ribs, and a final layer of sauerkraut).
  5. Pour 1/2 cup of reserved sauerkraut liquid into crockpot.
  6. Cook on low in crockpot for 4-5 hours. Check liquid levels occasionally and add more reserved liquid if necessary.

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