German Country-style Ribs & Sauerkraut

4.3 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 263.5
  • Total Fat: 4.5 g
  • Cholesterol: 45.9 mg
  • Sodium: 720.2 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 23.1 g

View full nutritional breakdown of German Country-style Ribs & Sauerkraut calories by ingredient


Low calorie & low fat but still filling makes this a wonderful addition to any fitness plan. Low calorie & low fat but still filling makes this a wonderful addition to any fitness plan.
Number of Servings: 7


    1.4 lbs Country-style Boneless Ribs (7)
    7 Small Red Potatoes, pealed & quartered (1.5 lb. pealed)
    20 Baby Carrots
    1 Medium Onion, chopped
    2 Cans (14.4 oz) Bavarian Sauerkraut
    2 Medium Apples, pealed and sliced
    Maggi Spice #1 (German)
    Mrs. Dash


In a crock pot, place the ribs on the bottom. Sprinkle ribs generously with German Maggi Spice #1. Layer the potatoes & carrots (season with Mrs. Dash), onion, sauerkraut and finally the apple on top. Mrs. Dash or just salt & pepper could be substituted for the German spice but it won't be quite as authentic. If using plain sauerkraut, sprinkle with 1 tsp. carraway seeds. Cook on low for 4-6 hours. Makes seven 12oz,. servings.

Number of Servings: 7

Recipe submitted by SparkPeople user DMERRIMAN.

Member Ratings For This Recipe

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    Look good. - 1/30/14

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    - 12/23/12

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    0 of 1 people found this review helpful
    I didn't make this yet. Only thing I don't like is 7 servings. I like to be able to halve a recipe and it's hard to do that and use it in the nutrition planner with 7 servings. - 5/7/10

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    Loved it...better than my aunts...which is all I ever had.
    Will definitely save this recipe. Let's not mention easy! I was wondering where I can find the maggi seasoning?
    - 10/22/09

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    This recipe is awesome my whole family loved it Thank You very much for this recipe, if you have any other recipes that are low fat, please send them my way
    Thank you again
    - 11/4/08