Sear meat

In a large skilled melt lard on medium high heat. Add country style pork ribs and season with salt and pepper on both sides. Sear meat on all four sides. Remove from pan and place on a paper towel covered paper plate to help remove some of the grease and set aside. Spoon out the fond and set aside (fond is the brown bits in the bottom of the pan). There may not be a lot of fond but whatever you have keep it as it will add flavor to this dish.

Is it necessary to sear the pork? Well, it’s not necessary but it is highly recommended. You see, by not searing the pork you can lose a lot of flavor and curb appeal. And what I mean by curb appeal is the presentation of the pork won’t have that nice brown color and will just looks blah!

Layer crock-pot or slow-cooker

Place potatoes in crock-pot first. Then add sliced onions, minced garlic, and sliced apples. Combine water or beer with brown sugar in a medium bowl until sugar has dissolved and pour into crock-pot. Add drained sauerkraut, caraway seeds and fond. Then place seared country style pork ribs on top of kraut and pour 1/2 cup sauerkraut juice over meat and cover. Cook on high for 6 hours for fall off the bone pork.

How to Serve Country Style Pork Ribs and Sauerkraut

Using tongs, remove meat from crock-pot and place on a serving tray. Using a serrated spoon, remove sauerkraut allowing some of the juices to drain then place on serving tray with pork. Remove apples and potatoes this same way and place on serving tray. Each person prepares their own dish from the serving tray. For each individual dish smash potatoes, top with butter and a healthy helping of sauerkraut. Then add pork and serve with condiments. I always serve my ribs and kraut with mustard but ketchup is another option if desired.