John Keats 8 a.m., Jan. 28
Crocked Crock-Pot Spareribs w/Sauerkraut
Submitted by LaPlacaRifa48619
Picked up my new Crock-Pot on Friday, and thought that this would be a good time as any to try a bit of "slow cooking." This is NOT a German recipe, by the way, but one my mom brought with her from Indiana. BTW: the beer used in the broth "de-alcoholizes" itself as the dish cooks, so you won't get wasted eating this dish. It's best to use a brand-and-style you feel comfortable with. With pork spareribs, American-styled pilsner lager will do. Beef might require a "malt liquor"-level beer, due to the heavier tissue weight and mass.
- 3.46 lbs Pork Spareribs
- 54 oz. Busch Beer
- 30oz Canned Sauerkraut
1) Cut the rack of spareribs into 3-4 pieces.
2) Open cans of sauerkraut, place on bottom of crock pot.
3) Open one can of beer, cover sauerkraut.
4) Place ribs into pot.
5) Pour rest of beer into pot, until it's reaches the
3/4 full line.
6) Cover, flip on low heat and let cook.
6A) DO NOT RE-OPEN THE CROCK-POT FOR TWO HOURS AFTER TURNING THE POWER ON!
7) Cook until meat is tender, say about 8-9 hours. Replace beer as necessary.
8) Serve and Enjoy!
Added Sunday, June 13, 2010