Sauerkraut with Country-Style Ribs

• 1 medium cabbage trimmed, cored and shredded
• 14 ounces sauerkraut canned, drained, rinsed, reserve some of the liquid
• 1 large yellow onion chopped
• 8 ounces mushrooms chopped, sauteed
• 2 pounds pork ribs country-style, boneless or bone-in
• 1 teaspoon sugar granulated white
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup beer any
• 4 strips bacon cooked until crisp, chopped

1. Combine cabbage, sauerkraut, 2 teaspoon reserved sauerkraut juice, onion, salt, pepper and sugar in slow cooker crock.
2. Layer in the ribs over the mixture.
3. Pour the beer over the ribs just before turning on cooker.
4. Cover and cook on LOW 8 to 10 hours (meat should be very tender).
5. Remove ribs from cooker and let cool enough to handle.
6. Shred meat, discarding any bones and fat.
7. Return meat to cooker along with the sauteed chopped mushrooms and bacon.
8. Continue to cook approximatley 15 to 20 minutes, until heated through.

cabbage, sauerkraut, onion, mushrooms, pork ribs, sugar, kosher salt, black pepper, beer any, bacon

Taken from recipeland.com/recipe/v/sauerkraut-country-style-ribs-53154 (may not work)