Recipe - Country Ribs With Sauerkraut

FREDDIE JOHNSON MDTF77A
3 pound Pork ribs, lean, country
style, trimmed of any
excess fat.
1 cn Sauerkraut, undrained, 16 oz
1 md Onion, thinly cut or sliced up and
separated into rings
1 cn Mushroom stems and pieces,
drained, 8 oz
1 lg Apple, cored and cut into
wedges ( or 2 small apples)
One fourth cup Brown sugar
One half 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 34 hours until meat is tender. Source: West Bend
Slow Cooking for Fast Meals

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini