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Spare ribs and sauerkraut recipe

Spare ribs and sauerkraut recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork

This easy recipe results in tender meat that falls off the bone, served with sauerkraut and either mashed or boiled potatoes on the side. If you love sauerkraut, or even if you think you don't, you'll love this dish!

1 person made this

IngredientsServes: 4

  • 15g butter
  • 1 teaspoon vegetable oil
  • salt and pepper to taste
  • 1 to 1.5kg pork spare ribs
  • 1 onion, sliced into strips
  • 250ml white wine
  • 900g jar sauerkraut
  • 2 to 3 allspice berries (optional)

MethodPrep:5min ›Cook:2hr ›Ready in:2hr5min

  1. In a large casserole over medium high heat, heat the butter and oil. Season the ribs on both sides with salt and pepper, then add to the hot casserole and brown on all sides, working in batches to not overcrowd the pan. Once browned, remove and set aside in a dish.
  2. Add the onion to the casserole and cook and stir for about 3 minutes, till just softened. Pour in the wine and scrape up any browned bits in the bottom of the pan.
  3. Add the ribs back to the casserole, layering with the sauerkraut. Add the allspice, if using, and add water to just cover the ribs.
  4. Cover, bring to the boil, then reduce heat to a simmer and cook for about 1 1/2 to 2 hours, till the the pork is nearly falling off of the bone.

To serve...

Serve with mashed or boiled potatoes.

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1 tablespoon vegetable oil
2 pounds spareribs, cut into serving size pieces
salt and pepper
1 quart sauerkraut, rinsed and drained
1 1/2 cup water
1 tablespoon brown sugar

Set the pressure cooker to "saute" mode and add the oil. When hot, add the spareribs and cook, turning frequently, to brown on all sides.

Season the ribs with salt and pepper as desired and then top with the sauerkraut. Add the water and sprinkle the brown sugar over everything.

Close the cover and set it to pressure cook for 15 minutes. Use the quick release method when the time is up.

Preserving The Probiotics

Although Grandma was an expert cook, she did not have a firm grasp of fermented foods and their many benefits. She didn't know that an all-day, slow-cooking technique kills the probiotics in sauerkraut.

So, if you want to preserve the probiotics, simply divide your kraut and use a small amount in the cooking process while allowing the rest to stay at room temperature. Serve the reserved amount on the side, or gently fold it into the ribs just before serving.

Then you'll preserve both probiotics and delicious flavor.

Spareribs and Sauerkraut

Cut spareribs into serving pieces. In 6 quart or larger pressure cooker, add the oil or fat. Brown ribs on both sides then season with salt and pepper. Rinse 1 quart sauerkraut in colander and drain. In cooker, place sauerkraut over the ribs and then sprinkle with brown sugar. Place the sliced onion over the brown sugar. Please sure cooker is not filled over 2/3rds full. Close pressure cooker lid, bring up to high pressure, then lower heat on stove and cook for 15 minutes. Turn off heat and release pressure using cold-water release method according to manufacturer?s directions. Serve immediately.

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Spareribs and Sauerkraut

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Have you ever had spareribs and sauerkraut?

This is a dish that I've never had outside of my own home. My father claims that there are restaurants in Minnesota (where he grew up) that serve spareribs and sauerkraut. But I certainly have never seen them as a menu item here in California.

Too bad, too! This is a perfect dish for a cold winter day.

We serve them over boiled potatoes with ketchup. The sweet tang of the ketchup is a perfect complement to the savory spareribs and potatoes. Many people also prefer them served with mustard. Your choice!

Spareribs and sauerkraut is a German dish my grandmother made spareribs this way and my father makes them this way. I suppose if you've never had spareribs and sauerkraut, they don't look particularly appealing—what with the different shades of gray. But believe me, they are wonderful, especially with the ketchup.

  • 1 pound cubed beef stew meat
  • 1 pound pork spareribs
  • 1 pound pork chops
  • 1 pound smoked pork butt
  • 1 cup water
  • 4 pounds sauerkraut
  • 1 cup water
  • 4 pounds finely chopped cabbage
  • ¼ pound bacon
  • ½ cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 pound kielbasa sausage, sliced thin
  • 1 (29 ounce) can diced tomatoes
  • salt and pepper to taste

Brown the beef, spareribs and loin chops in a large heavy pot. Put the browned meats and the smoked pork butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the pork chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.

Meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Stir in the chopped cabbage. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer.

In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture.

As you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. Add to sauerkraut mixture.

Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.

German Ribs with Sauerkraut

German Ribs with Sauerkraut is a specialty of the German county Rheinhessen and around Frankfurt and Aschaffenburg, served with mashed potatoes and a glass of Appelwoi (apple wine). This German dish can be ordered in every local restaurant. These kind of ribs are cured, cooked and look like pork chops. It is not Kassler which will be smoked after the curing process. German ribs are enjoyed warm with Sauerkraut and mashed potatoes or cold with potato salad, mustard and/or fresh rolls or bread.

Because it is very difficult to find the cured ribs in the USA – you can find Kassler, no problem – I found a recipe which shows you how to cure pork ribs.

Go to the Recipe – How to Cure Ribs

Gather the ingredients. Preheat oven to 450 F.

The Spruce / Wanda Abraham

Pat pork ribs dry with paper towels. Rub ribs all over with garlic, salt, and pepper.

The Spruce / Wanda Abraham

In a shallow roasting pan, place the ribs meaty side down. Roast 20 minutes, uncovered.

The Spruce / Wanda Abraham

Reduce the oven temperature to 250 F. Remove the pan from the oven and turn the ribs so they are now meaty side up.

The Spruce / Wanda Abraham

In a large bowl, combine sauerkraut, applesauce, brown sugar, and caraway seeds, mixing well.

The Spruce / Wanda Abraham

Pour the sauerkraut mix over the pork ribs. Cover the roasting pan and bake 1 1/2 to 2 hours, until the meat is tender.

The Spruce / Wanda Abraham

Baked Spareribs with Sauerkraut Recipe

My husband really likes this delicious Baked Spareribs with Sauerkraut recipe. The moment he walks through the front door, the aroma of sauerkraut and spareribs welcomes him. These baked spareribs are a definite winner on cold winter nights in our family.

  • 2 (14-ounce) cans sauerkraut, drained and rinsed*
  • 4 large cooking apples, peeled, cored, and sliced
  • 4 pounds country-style pork spareribs, cut into serving pieces**
  • 1/2 cup ketchup
  • 1 teaspoon dry mustard
  • 2 teaspoons caraway seeds
  • Worcestershire sauce to taste
  • 1 tablespoon firmly-packed brown sugar
  • 1 tablespoon white wine vinegar
  • 3/4 cup apple juice or water

Preheat oven to 450 degrees F.

In a roasting pan or cast iron Dutch oven, place sauerkraut cover with sliced apples and then the spareribs.

Bake approximately 30 minutes or until spareribs are brown. Remove from oven.

Reduce oven temperature to 300 degrees F.

In a small bowl, combine ketchup, mustard, caraway seeds, Worcestershire sauce, brown sugar, vinegar, and apple juice or water pour mixture over the spareribs. Return to oven and bake, covered, for 4 hours. Meat should be tender and beginning to fall away from the bones.

Remove from oven and serve the baked spare ribs on individual serving plates.

* Sauerkraut (also sourcrout) is a chopped cabbage that is salted and then fermented in its own juice. The word, which in German means sour cabbage, is first mentioned in American English in 1776, and the dish was long associated with German communities in the United States.

* Country-style pork ribs are cut from the sirloin or rib end of the pork loin, which are the meatiest variety of ribs. These ribs are sold either as slabs or in individual servings.

I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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