Ingredients
2 racks pork back ribs cut into 4 pieces
Salt and freshly ground black pepper
1 tsp. paprika
3 cups sauerkraut
1 medium onion, halved and sliced
1 large celery rib, halved lengthwise and sliced
1 large carrot, halved lengthwise and sliced
1 large garlic clove, minced
2 tsp. dried sage
2 1/2 c. low sodium chicken stock
1 T. chopped fresh parsley for garnish
Preparation
Set an oven rack 6" below broiler. Set broiler to high. Place ribs, meaty side up, on a non-stick baking sheet. Sprinkle with salt, pepper and paprika. Broil 3 to 4 minutes until deeply browned. Turn the ribs over and broil 2 to 3 minutes. Remove from oven. In your slow cooker, combine the remaining ingredients and mix well. Nestle the ribs into the sauerkraut mixture; pour in the chicken stock. Cover and cook on low setting for 6 to 8 hours. Divide the sauerkraut mixture among four plates and top with ribs. Sprinkle with parsley and serve.
