About the Recipe
House of Meats Pork Western Ribs Ribs are cut from the shoulder. They have more meat than bone and generally need to be cooked low and slow for best results. That means a lower oven or crock pot temperature than what you might normally cook pork in and a longer cooking time.
Braising your ribs is an option. Braising, searing the meat on high heat in oil, then cooking slow with small amount of liquid in a crock pot.
Ingredients
1 White Onion, sliced
2 lbs Sliced Redskin Potatoes
3 Garlic Cloves
16 oz Sauerkraut, rinsed and drained, if desired
1 cup Chicken Broth (or your favorite beer!)
2 tbsp Cooking Oil
¼ tsp Pepper
1 tsp Salt
1 tsp Dried Thyme
Heavy Duty Foil
Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!
Preparation
(OPTIONAL) Braising:
Braising is optional. If you choose to braise your ribs before adding them to the crock pot, follow these instructions.
Preheat the oven to Broil.
Place the cut onion onto a baking sheet. Add the ribs on top of the onion. Drizzle over the oil. Sprinkle over the salt, pepper and thyme over the ribs. Add the garlic cloves.
Place the baking sheet into the oven under the broiler. Leave in the oven until the ribs are slightly browned. Approximately 10 minutes. Keep an eye on them so they don’t burn. Now, follow slow cooker instructions.
Step 1 - Prepare in Slow Cooker:
Add to the slow cooker the sliced potatoes, onion, garlic, optional or the amount you are comfortable with, the seasoned House of Meats Western Style Ribs or if you choose to braise; the contents of the baking sheet on top of the potatoes.
Step 3:
Drain, rinse the sauerkraut if desired. Add the sauerkraut on top of everything.
Step 4:
Pour over the chicken broth.
Step 5:
Cover and cook on HIGH for 5 hours or for 7-8 on low.
Step 6:
Serve and enjoy!