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I have a LOT of gadgets and appliances in my kitchen, but there are few I use as regularly as my slow cooker, and one of my favorite dishes to make in it is the Slow Cooker Ribs and Sauerkraut.
If you don’t have a slow cooker (aka Crock Pot), you simply MUST get one.
They are a lifesaver. I have an Instant Pot, too, but I don’t use it nearly as often.
To get that cooked all day in the oven flavor, a slow cooker is essential.
Get one that’s bigger than you think you’ll need, and get one with several different heat settings. There are lots and bells and whistles on today’s Crock Pots, but even a simple one with a low and high setting will do the trick.
Trust me, mine’s a dinosaur and works just fine!
What You’ll Need to Make Keto Sauerkraut and Ribs
To make this hearty and comforting dish, you just need a handful of ingredients and items:
A Crock Pot,
A solid knife for cutting the ribs
A cutting board
Sauerkruat, ribs, garlic, onion, salt and pepper.
Slow Cooker Ribs & Sauerkraut
How to Make Slow Cooker Ribs and Sauerkraut
Pick good quality and meaty baby back pork ribs.
If you pick the long St. Louis style ribs, they could dry out and there’s a fair bit more fat on those that’ll just grease up your dish.
Regardless of what kind of ribs you buy, trim the visible fat from the ribs, and cut them with your trusty chef’s knife, into sections of two bones.
Next, get a jar or can of sauerkraut.
White wine sauerkraut is fine, or go for the fancy refrigerated kind.
No matter what brand or type you use, you MUST drain and RINSE the sauerkraut. There’s nothing fouler than sauerkraut right from the jar – unless you’ve never had any different.
Trust me, you’re about to have something SO different, you’ll never eat it right from the jar again.
Once you’ve drained, rinsed and squeezed most of the water from your sauerkraut, the rest of the recipe is as simple as putting everything into the Crock Pot, setting it, and forgetting it!
Only you won’t be able to forget it, because the amazingly delicious aromas of that slow cooking Crock Pot Sauerkraut and Ribs will drive you nutty!
- Add 1/2 cup of water or chicken broth if things start to look too dry in the slow cooker.
- Stir it halfway through to give everything a good mix.
- Change things up and add bratwurst sausage instead of ribs!
What to Serve with Slow Cooker Ribs & Sauerkraut
You’ve got protein and veggies with this dish, so you really don’t need much more than that. However, the plate would look pretty with a bright green veggie on it. Go for Roasted Broccoli, Zucchini Noodles, or even just a simple steamed spinach.
Are Keto Ribs & Sauerkraut Freezer-Friendly?
You can freeze this dish just fine. To freeze it, fully prepare the dish and chill it overnight in the fridge.
Then, portion it into freezer-safe containers or plastic bags. Freeze it for up to three months.
To heat, thaw it in the fridge overnight. Then, heat it in the microwave until warmed through, or put it in an oven-safe dish and cover with foil. Heat it at 350-F until it is heated through.
Like This? Also Try:
- Slow Cooker Southern Green Beans
- Al Pastor Pork Carnitas in the Crock Pot
- Beefiest Beef Stew EVER
- And, be sure to check out my cookbooks page!
With slow-roasted-in-the-oven flavor made easily in your Crock Pot, this Slow Cooker Ribs & Sauerkraut is an easy one-pot that smells SO good cooking, and tastes great, too!
- 32 ounces sauerkraut
- 2 pounds pork baby back ribs
- 1 onion, sliced
- 2 cloves garlic, chopped
- 1 cup water
- 1 tsp peppercorns
- 1 tsp salt
- 2 bay leaves
- Drain and rinse one 32-ounce jar or can of sauerkraut. Squeeze most of the water from it with your very clean hands.
- Trim any visible fat from the ribs and cut them into 2-bone sections, and season them with salt and pepper.
- Peel and slice the onion, and roughly chop the garlic.
- Add the sauerkraut to the bottom of a large Crock Pot. Lay the ribs on top, and sprinkle with the onion, peppercorns, and garlic. Add the by leaves, and 1 cup of water.
- Put the lid on and set the slow cooker to high. Cook on high for 2-3 hours, stirring every 30 minutes or so, until the ribs are fall-off-the-bone tender.
- Adjust the seasoning adding salt and pepper to taste, serve and enjoy!
Amount Per Serving: Calories: 417Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 138mgSodium: 1490mgCarbohydrates: 9gNet Carbohydrates: 4gFiber: 5gSugar: 4gProtein: 43g