Ribs with Apples and Sauerkraut


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Quick browning in a skillet seals in natural juices, adding flavor and aroma to the pork country style ribs.

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  • 2 ½ lb. Pork country style ribs, cut crosswise in half and cut into 1 to 2 rib portions
  • 1 Tbs. cooking oil
  • 2 medium potatoes, sliced ½ inch thick
  • 2 medium carrots, sliced ¼ inch thick
  • 1 medium onion, thinly sliced
  • 1 8 oz. can sauerkraut, rinsed and drained
  • ½ C. apple cider or apple juice
  • 2 tsp. caraway or fennel seed
  • 1/8 tsp. caraway or fennel seed
  • 1/8 tsp. ground cloves
  • 1 Tbs. all purpose flour
  • 2 Tbs. cold water
  • ½ of large apple, cored and thinly sliced
  • Salt (optional)
  • Pepper (optional)
  • 1 Tbs. snipped fresh parsley

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In a large skillet brown pork ribs on both sides in hot oil over medium high heat. In a 3 ½ or 4 quart electric crockery cooker, place potatoes, carrots, onion, browned pork ribs, and sauerkraut. In a bowl combine apple cider, caraway seed, and cloves. Pour over sauerkraut. Cover; cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Remove meat and vegetables from cooker, reserving the drippings in the cooker. Place meat and vegetables on serving platter; keep warm. For gravy, strain juices into glass measuring C. Skim off fat. Measure 1 C. liquid (if necessary, add water); pour into a saucepan. In a small bowl stir all purpose flour into cold water until smooth (or shake together in a screw top jar). Stir into the juices in saucepan. Cook and stir till thickened and bubbly. Stir in the apple. Cook and stir for 1 minute more or till heated through. If desired, season to taste with salt and pepper. Stir in parsley just before serving. Serve gravy with ribs and vegetables. Makes 4 servings.

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