Last evening’s dinner. This one is a simple, no brainer that takes no more than 15 minutes prep time, if that. It’s the ultimate "fire & forget" comfort food.
You’ll need 2-3 pounds of pork spareribs, a couple pints or so of sauerkraut with the juice, a medium to large yellow onion (sliced into thinish wedges), 2-3 rounded tbsp of caraway seed and optionally, 1/2 cup of wine, chicken stock, or both (or water – if needed).
Now, you can merely put all this in the crock pot in the morning, set it on low and forget it. Add the wine, stock, water or combination until liquid is a couple inches from covering the contents. Optionally, if you’re home, get started about 1pm. Just put you ribs, meaty side down, in the crock pot on high, covered. This will brown it for you. At 3pm, add all the other stuff and the liquids, turn down to low and cover. Dinner’s ready around 7pm. Click on the image for hi-res.
This was a house staple growing up. Since then, I’ve made it many, many times with all manner of things like various sausages, polish, etc. Also, pork shoulder, legs, etc. In my opinion, nothing comes close to the spareribs. You could probably do back ribs but some, including myself, would consider that a waste of an obligatory BBQ cut.