Ribs & Sauerkraut (for Slow Cooker or Dutch Oven)

Ribs and sauerkraut cooked in either the slow cooker or in a "real" Dutch oven over coals or an open fire. The meat is moist and fall-off-the-bone tender, the sauerkraut amber-colored and apple-sweet. For Weight Watchers, just 4 PointsPlus or 3 Old Points.

Ribs & Sauerkraut cooked in a slow cooker or in a 'real' Dutch oven (pictured) over coals or an open fire.

When my parents returned from a short honeymoon at the family cottage in Manitoba’s Whiteshell, waiting on the stove was an inky-black cast iron skillet, a surprise from my grandmother.

So practical, that gift. My mother loved the story as much as the skillet which is still in use at my dad’s house more than fifty years later.

But is cast iron sexy enough for today? For the last few years, LeCreuset-style enamel-covered cast iron like this braising pan has become the go-to wedding gift, still practical but sexy-red.

We’re still adding to our own collection of cast iron:
Four skillets of different sizes, including a six-inch mini skillet perfect for one egg or a mini batch of corn bread
A griddle that's great for Baked Bacon or baking a slew of burgers or meatballs
A grill pan for steaks and chops
Mini cast iron servers for individual servings, appetizers, etc.
Most recently, a “real” Dutch oven with feet for resting on coals or an open fire plus a footed lid, flip it over and it’s a flat cooking surface – again, so practical.

So begins my pursuit for a handful of go-to recipes for cooking outdoors, healthy and hearty both. First up, moist and falling-off-the-bone meaty ribs with apple-studded sauerkraut. It couldn’t be simpler – and it just might make cast iron sexy again. What a meal.

CARING for YOUR CAST IRON Clean cast iron with warm water and a soft scrub: never with soap, never with metal. If it hangs from a pot rack, cast iron can air dry, otherwise, dry well before storing. If a pot has a lid, dry the pot well and put a paper towel inside to absorb moisture, another on the lip before putting the lid on. To build the “black patina” of a well-seasoned pan, rub the pan’s interior with vegetable oil after every use at first, less often as the pan becomes seasoned. The very best way to season a cast iron skillet? Make fried chicken, I swear!

ALANNA’s TIPS For less pungent sauerkraut, rinse under running water and then drain. If you love sauerkraut as much as I do, however, skip the rinsing. Sauerkraut on the top or the bottom? I’ve done it both ways. It serves easier when the sauerkraut’s on the bottom but both work. It would be easy to make this an even meatier dish for XXL appetites. Just brown some sausage, some pork tenderloin, even some ham and stir into the sauerkraut. You’ll want to increase the Cooking Liquid too.


Hands-on time: 25 minutes
Cooking time: 4 - 8 hours for slow cooker, 60 - 90 minutes for Dutch oven
Serves 7 (assumes 14 ribs and 5 cups sauerkraut)
  • 2-1/2 pounds meaty pork ribs
  • 2 pounds sauerkraut, preferably from a jar or a bag
  • 1 apple, chopped
  • 1 tablespoon caraway seed
  • Generous grind black pepper
  • 1 cup white wine or apple cider
  • 1 cup chicken stock
  • 1/4 cup minced onion
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 apple, skin on, cut in thin slices

Cut between the ribs to separate into individual ribs.

Drain and discard the sauerkraut liquid. If you like (see ALANNA’s TIPS), rinse and drain the sauerkraut.

Mix the Cooking Liquid in a small bowl.

FOR SLOW COOKER Brown the ribs on both sides, in batches if necessary. Arrange the ribs in the bottom of a five-quart or larger slow cooker. Top with the drained sauerkraut, chopped apple and Cooking Liquid. Cook for 4 hours on high or 8 hours on low. About 15 minutes before serving, arrange apple slices on top, let warm through.

FOR DUTCH OVEN Light 26 coals. As soon as lit, arrange 10 coals in a ring the width of the Dutch oven, place the Dutch oven on top of the coals to heat. When the pot is hot, brown the ribs on both sides, in batches if necessary. Arrange the ribs in the bottom of the Dutch oven. Top with sauerkraut, chopped apple and Cooking Liquid. Cover and place 16 coals around the perimeter of the lid. Let cook for 60 – 90 minutes, adding fresh coals as coals burn out, turning the pot a quarter turn every 15 minutes. About 15 minutes before serving, arrange apple slices on top, let warm through.

SERVE Serve with corn bread or cooked rice, the better to sop up the sauerkraut juices.

NUTRITION INFORMATION Per Serving (2 ribs & ¾ cup sauerkraut): 184 Calories; 4g Tot Fat; 1g Sat Fat; 48mg Cholesterol; 605mg Sodium; 15g Carb; 5g Fiber; 8g Sugar; 16g Protein. WEIGHT WATCHERS Old Points 3, PointsPlus 4
Adapted from Mastering the Art of French Cooking by Julia Child and Dutch Oven Cajun and Creole by Bill Ryan. DISCLOSURE A complimentary copy of Dutch Oven Cajun and Creole was provided by the publisher Gibbs-Smith. As always, the opinions are my own. My Disclosure Promise

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite Dutch oven recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

Ribs & Sauerkraut cooked in a slow cooker (pictured) or in a 'real' Dutch oven (pictured) over coals or an open fire.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Love this but want to braise in the dutch oven and then COOK in the oven not on coals. can you tell me at what temp and how long. And I really need quick quick lol

  2. Hey ~ So I hope this comes in time?! I cook stuff like this in the oven all the time, I’d go for low temperature, say 200F or 210F or maybe as high as 225F, no more. Timing? I’d guess a minimum of 4 hours, as many as 8. This is a most forgiving way of cooking so it’s hard to cook it for “too long”. Let me know how it goes! PS And I’ll try the oven version myself soon!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna