Ribs & Sauerkraut (Keto, Low-Carb)

meaty ribs and sauerkraut on a plate with zucchini noodles

4 from 4 votes

Ribs & Sauerkraut (Keto, Low-Carb)

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!

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: European

Keyword: keto crock pot ribs, keto pork ribs recipe, keto slow cooker dinner, keto slow cooker ribs, low-carb ribs and sauerkraut

Servings: servings

Calories: 253kcal

Author: Chef Jenn

Ingredients

32 ounces sauerkraut
2 pounds pork baby back ribs
1 onion sliced
2 cloves garlic chopped
1 cup water
1 teaspoon peppercorns
1 teaspoon salt
2 bay leaves

Instructions

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!

Notes

Recipe Card Tips

Choose baby back ribs over St. Louis style if you have the option. They run leaner and keep the dish from turning greasy.
Check on this once or twice during cooking. Sauerkraut can dry out or scorch depending on how it was drained and how fatty the ribs are.
Use whole peppercorns rather than ground pepper. A full teaspoon of ground pepper is too much for this recipe.

Nutrition