Slow Cook Spareribs, Sauerkraut & Hot Apple Salsa

• 1 12 lbs boneless ribs
• 1 (15 ounce) can sauerkraut
• 1 large onion
• 4 medium potatoes
• 0.5 (15 ounce) jarbeak and skiff hot apple salsa
• 2 tablespoons vegetable oil

1. Peel and slice potatoes lengthwise then crosswise into about 1/2 inch to 3/4 inch strips.
2. Slice the onion into pieces roughly the same size as the potatoes.
3. Drain the can of sauerkraut.
4. Heat oil on medium and brown ribs on both sides in the oil until light brown.
5. Add the sauerkraut, potatoes, onions, and 1/2 of the jar of hot apple salsa.
6. (Save the other half of jar to serve with warm tortilla chips as an appetizer).
7. Start crock on high for about 1 hour or until mixture starts to simmer.
8. Lower heat and cook on low for 4 hours.

boneless ribs, sauerkraut, onion, potatoes, apple salsa, vegetable oil

Taken from www.food.com/recipe/slow-cook-spareribs-sauerkraut-hot-apple-salsa-292281 (may not work)