Tags
barbecue, crockpot, pork, recipe, red cabbage, ribs, sauce, slow cooker
It has been way too long since I’ve posted anything and I forgot to take a picture of the final product, but after posting something on Facebook I had a request to post this recipe. Pork ribs were on sale at my local grocery store, so I picked up a rack. With the cold weather, we haven’t been in barbecue mode, but I have been in slow cooker mode! So slow cooker ribs it is!
I was looking through one of my cook books and saw a few recipes for ribs with saurkraut. Now that sounds interesting! I didn’t have much saurkraut on hand, but I did have a jar of red cabbage. This sounded even better to me! I must say, it did not disappoint! The ribs were tender and delicious and the cabbage was incredibly tasty!
This meal was super easy to make and was incredibly satisfying! My family loved it! I served it with a side of corn and some fresh baked sourdough bread. I made my own sourdough starter for the first time, but that is another post!
Barbecue Ribs & Cabbage in the Slow Cooker
1 rack of pork ribs (I used loin back ribs), cut to fit in slow cooker, I cut mine in half
1 – 12 oz jar of German red cabbage
2 cups of barbecue sauce (I used 1 cup of Kinder’s Sweet Sriracha BBQ sauce and 1 cup Kinder’s California Gold BBQ sauce)
2 tsp liquid smoke
Season ribs with salt and pepper and place in slow cooker. Cover ribs with red cabbage,then pour over BBQ sauce and finally, sprinkle on the liquid smoke. Cook on low for 5-6 hours. Cook shorter time for on the bone ribs. Cook longer for fall off the bone meat. Mine was somewhere in between and was very nice to eat.
Enjoy!
Inside Kel's Kitchen 
How timely as I was searching for a recipe for my slow cooker. This sounds wonderful. I am intrigued by your sourdough starter. I have not had one for years. My family loved sourdough pancakes.
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Glad the rib recipe sounded good. It really was! I will make it again! OK, now I will HAVE to post the sourdough starter recipe! It is really super easy, just flour and water! We’ve had a couple of batches of bread and it is pretty darn good. It could be a little more sour, but it’s good. We San Francisco folks like our Extra Extra Sourdough!!!!
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Oh my, this sounds good. Cabbage is actually my favourite vegetable (followed sooo closely by beans). I live in the UK and haven’t seen jars of German red cabbage but we do have jars of pickled red cabbage – I wonder if it’s similar? I’ll give it try
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I bet it is the same, because that is what the German stuff is. If you make this, let me know how it turns out for you!
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