· 3 pounds Pork ribs, lean, country−
· trimmed of any, excess fat.
· 1 can Sauerkraut, undrained, 16 oz
· 1 medium Onion, thinly sliced and into rings
· 1 can Mushroom stems and pieces, drained, 8 oz
· 1 large Apple, cored and cut into wedges
· 1/4 cup Brown sugar
· 1/2 teaspoon Celery seed
Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper. Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3−4 hours until meat is tender.
· trimmed of any, excess fat.
· 1 can Sauerkraut, undrained, 16 oz
· 1 medium Onion, thinly sliced and into rings
· 1 can Mushroom stems and pieces, drained, 8 oz
· 1 large Apple, cored and cut into wedges
· 1/4 cup Brown sugar
· 1/2 teaspoon Celery seed
Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper. Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3−4 hours until meat is tender.
