29 minutes ago, Smithy said:
Do, please, report back. I've written elsewhere about our challenges with country-style ribs. My DH adored them when we first met (it was his recipe and technique) but over the years something has changed. Were still trying to get time and temperature right. I like the sound of your accompaniments.
They do not have the collagen and fat like the '"standard" ones. I used to buy them for the boys as more meaty. The crockpot with the apples and kraut will probably yield a soft meat and a nice overall dish. I prefer them to mimic a toothsome "regular" (I know hated word) So I did them in the oven, basted with a flavorful sauce low & slow. Alternatively if you can get butcher to cross cut them with the saw into maybe 2 to 3" pieces - excellent in stews like chile verde and well any flavor forward stew 
