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Slow Cooker German Pork Ribs Recipe

Prep Time
20 min
Total Time
9 hrs
Feeds 4
In this Recipe

First things first, this recipe uses Country Style Pork Ribs, which aren’t really ribs at all, but are pieces of meat that come from the blade end of the pork loin. They’re cut from an area very close to the pork shoulder, so they have a similar flavor and fall off the bone tenderness when they’re cooked low and slow. We call them “ribs” because the pieces of meat are attached to a long bone – thus they look like rib meat even if they aren’t really! These are a very affordable cut of meat and are incredibly flavorful when cooked in a slow cooker. They often get overlooked, but if you’ve never tried them, you’re missing out on a cut that should find its way into your cooking lineup.

This recipe brings together a variety of German flavors into one easy to make dinner that will smell AMAZING the entire time you’re cooking it. We definitely recommend searing the meat, onion, apple, and garlic before putting it into the slow cooker, but if you’re in a time crunch, you can totally skip the step. You just won’t have the lovely golden brown seared outside on the meat. If you like a little bit spicier food, feel free to add 1 tsp of red pepper flakes to the sauerkraut to amp up the spice a little bit.

Did you enjoy this recipe? Let us know what you thought and if you made any tweaks to the ingredients to suit your taste. We would be happy to hear your feedback. Enjoy!


  • 3 lb LGCM Pork Country Style Ribs (about 6 pieces)
  • Salt
  • Black Pepper
  • 3 Tbsp Butter (divided)
  • 1 Yellow Onion (thickly sliced)
  • 1 Apple (large dice)
  • 2 clove(s) Garlic (minced)
  • 24 oz Sauerkraut
  • 1 Tbsp Brown Sugar
  • 2 tsp Caraway Seed
  • 12 oz Beer (or chicken broth or water)


  1. Generously season the pork country style ribs with salt and pepper. Add 2 tbsp. of butter to a large frying pan and heat over medium high heat. Once the butter is melted, add the pork and sear on all sides. Work in multiple batches to not overcrowd the pan. When the pork is seared set aside and pat dry.

  2. After the pork is seared, add the the remaining 1 tbsp of butter and onions to the same pan, and continue cooking over medium high heat until they begin to soften. Add the diced apple and cook for two minutes. Then add the minced garlic and cook for 2 minutes.

  3. Drain the sauerkraut of the liquid and add to a slow cooker. Add the brown sugar, caraway seed, and beer and mix together. Scoop the cooked onion, apple, garlic mixture in, then put the pork on top. Cover and cook for low on 8 hours (or high for 4 hours), until the pork is cooked through and tender.

  4. Serve the pork on top of a bed of sauerkraut and apples. Garnish with fresh parsley for color and enjoy with your favorite German beer. Prost!

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2 Reviews for Slow Cooker German Pork Ribs

    5, 5

    What kind of red wine would pair this?

      Hi Ann, You could go two ways:

      1. A lighter bodied higher acid Pinot Noir (German one like Villa Wolf that we have in the store or something from Burgundy, France, or New Zealand) that would cut through the fat and have some mushroomy flavors to go with the nice gravy.
      2. A nice fuller bodied red wine that has a bit of plushness (not too dry), so something like a Cotes du Rhone, a Washington State Syrah, or a Montepulciano should work nicely as well.