Ingredients
1 pound fingerling potatoes1 medium onion, chopped1 medium Granny Smith apple, peeled and chopped3 slices thick-sliced bacon strips, cooked and crumbled1 jar (16 ounces) sauerkraut, undrained2 pounds pork spareribs1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon vegetable oil3 tablespoons brown sugar1/4 teaspoon caraway seeds1/2 pound smoked Polish sausage, cut into 1-inch slices1 cup beer
Preparation
Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup 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 slow cooker; sprinkle with brown sugar and caraway seeds.
Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.
