Crockpot Country Spareribs with Caramelized Sauerkraut and Potatoes

An easy hearty meal, that almost cooks itself to celebrate the arrival of Autumn🍂


1 1/2 pounds country (thick cut)

2 TBSP olive oil

14 oz or larger can or bag of

Montreal Seasoning

12 oz lager beer

3 TBSP – 1/4 cup dark brown sugar
(depending on how much sauerkraut you are using)

4 almost fully baked or microwaved
potatoes (10 min on HIGH), peeled
and quartered


Heat the oil over med-high heat or flame until it starts to sizzle. Carefully add spareribs. Brown throughly on one side before turning over. After turning spareribs over sprinkle liberally with Montreal Seasoning.

While waiting for the other side of the ribs to brown. Plug in the crockpot, turn on to the high setting. Add the sauerkraut, about half of the beer and evenly sprinkle the brown sugar over the top. When the spareribs are browned on the second side, place them seasoned side down on top of the sauerkraut in the crockpot. With the remaining beer, deglaze the pan you browned the spareribs in for two minutes or it begins to boil and then add to the crockpot.

Lightly sprinkle Montreal Seasoning on spareribs once more. Scatter the almost fully cooked, peeled (when cool enough to handle) and quartered potatoes.

Cover and cook in crockpot for 2-4 hours or spareribs are fall off the bone tender and the sauerkraut is well caramelized. Occasionally basting the potatoes with the meat/sauerkraut/beer juices.

Delicious served with green beans and applesauce as sides.

3 thoughts on “Crockpot Country Spareribs with Caramelized Sauerkraut and Potatoes

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