When it comes to slow cooking, few recipes are as delectable as spareribs and sauerkraut. This classic dish has been around for centuries, and its popularity has endured to this day. With its savory flavors and tender meat, it's no wonder why this dish is a favorite in many households. Whether you're a fan of slow cooking or just looking for an easy meal to make, this spareribs and sauerkraut slow cooker recipe is the perfect choice!
Ingredients
This recipe requires a few simple ingredients that are easy to find in any grocery store. You'll need 2-3 lbs of spareribs, 3 tablespoons of olive oil, 1 onion, 2 cloves of garlic, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, 1 teaspoon of ground black pepper, 2 tablespoons of brown sugar, 1/2 cup of white wine, 1/2 cup of apple cider vinegar, 1/2 cup of chicken broth, 1 teaspoon of sea salt, 2 cups of sauerkraut, and 1 bay leaf.
Instructions
Start by preheating your slow cooker to low heat. Place the olive oil in the slow cooker and add the spareribs. Sprinkle the dried thyme, smoked paprika, and ground black pepper over the ribs and lightly season with salt. Add the onion, garlic, and bay leaf to the slow cooker. Pour in the white wine, apple cider vinegar, and chicken broth. Give the mixture a good stir and cover the slow cooker.
Cook the spareribs and sauerkraut on low heat for 6-8 hours. Once the spareribs are tender, add the sauerkraut to the slow cooker and stir. Cover the slow cooker and cook for an additional 30 minutes. Once the sauerkraut is heated through, remove the bay leaf and serve the spareribs and sauerkraut with your favorite side dishes.
Tips for the Perfect Spareribs and Sauerkraut
For the best results, use high-quality spareribs and sauerkraut. Look for spareribs that have a good amount of fat on them, as this will help keep the meat tender and juicy while cooking. When selecting sauerkraut, make sure it is not too sour or too salty. For a more flavorful dish, consider adding a teaspoon of caraway seeds to the slow cooker.
Spareribs and sauerkraut can also be cooked in an oven. Preheat the oven to 350 degrees Fahrenheit and place the spareribs in a roasting pan. Sprinkle the dried thyme, smoked paprika, and ground black pepper over the ribs and season with salt. Add the onion, garlic, and bay leaf to the roasting pan. Pour in the white wine, apple cider vinegar, and chicken broth. Cover the roasting pan with foil and bake for 1-1/2 hours. Remove the foil, add the sauerkraut, and cook for an additional 30 minutes. Once the sauerkraut is heated through, remove the bay leaf and serve.
FAQs
What type of spareribs should I use in this recipe?
For the best results, look for spareribs that have a good amount of fat on them. This will help keep the meat tender and juicy while cooking.
Can I use other types of vinegar in this recipe?
Yes, you can substitute apple cider vinegar for white wine vinegar or red wine vinegar.
Can I substitute sauerkraut for something else?
Yes, you can use kimchi or any other type of fermented cabbage in this recipe.
How long should I cook the spareribs and sauerkraut in the slow cooker?
Cook the spareribs and sauerkraut on low heat for 6-8 hours. Once the spareribs are tender, add the sauerkraut to the slow cooker and stir. Cover the slow cooker and cook for an additional 30 minutes.
Can I cook this dish in the oven instead?
Yes, you can cook this dish in the oven. Preheat the oven to 350 degrees Fahrenheit and place the spareribs in a roasting pan. Sprinkle the dried thyme, smoked paprika, and ground black pepper over the ribs and season with salt. Add the onion, garlic, and bay leaf to the roasting pan. Pour in the white wine, apple cider vinegar, and chicken broth. Cover the roasting pan with foil and bake for 1-1/2 hours. Remove the foil, add the sauerkraut, and cook for an additional 30 minutes. Once the sauerkraut is heated through, remove the bay leaf and serve.
