For many people, pork and sauerkraut are traditional foods served on New Year’s Day. Make this traditional meal, made easy with a slow cooker.
This Sunday dinner recipe for slow cooker potato, sauerkraut, and spareribs coincides with New Year’s Day, which is just around the corner. Whether you make it for a Sunday dinner or keep with tradition and serve it on the first day of the new year, it takes hardly any effort.
Pull out your slow cooker for this recipe. You’ll need 6-8 hours on the low setting before you’ll be ready to plate up this traditional dish. The sweet apples, mellow potatoes, and tangy sauerkraut make the perfect sides to serve with the pork spareribs.
This recipe is just what you need to start the new year off right!
Slow cooker potato, sauerkraut, and spareribs recipe
- 1 tablespoon vegetable oil
- 2 pounds bone-in pork spareribs, cut into individual ribs
- 1 pound new potatoes, cleaned with skin on
- 3 strips bacon, cut into small pieces
- 1 small onion, chopped
- 2 small red apples, cleaned, seeds and core removed, and cut into large chunks with skin on
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus extra 1/2 teaspoon
- 1/2 teaspoon ground black pepper, plus extra 1/2 teaspoon
- 2 cups jarred sauerkraut, undrained
- 1/4 cup white wine
- Season the ribs with 1/2 teaspoon each of salt and black pepper.
- Add the oil to a large skillet over medium-high heat. When hot, add the ribs (you may need to do this in two batches), and cook until browned. Remove from the heat and set aside.
- Add the potatoes, bacon, onion, apple, thyme, and 1/2 teaspoon each of salt and pepper to the slow cooker.
- Add the browned ribs to the slow cooker, topped with the sauerkraut and wine.
- Cook on low heat for 6-8 hours until tender.
- Allow the mixture to cool slightly before serving.
Take on an easy, tasty tradition!
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Thai coconut chicken soup with rice
Roast beef and red pepper panini with horseradish dressing