Spare ribs and sauerkraut recipe
- Meat and poultry
- 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
- 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
- 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.
- 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.
- Add the ribs back to the casserole, layering with the sauerkraut. Add the allspice, if using, and add water to just cover the ribs.
- 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.
Serve with mashed or boiled potatoes.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
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.
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.
Your Recently Viewed Recipes
Images from other cooks
Thanks for your comment. Don't forget to share!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
Recipe of the Day
Sweet and Savory Chickenvideocam
This Sweet and Savory Chicken recipe is the perfect dinner meal for when you can't quite decide what type of chicken you would like.&hellip See more Continue reading: "Sweet and Savory Chickenvideocam"
My Recipe Box (0) View »
Something worth saving?
Connect With Us
Our Newest Recipes & Articles
Prime Publishing Food Group
© Copyright 2021 Prime Publishing, LLC. All rights reserved.
Sign In to Your Account
Sign In With One Of Your Social Accounts
Sign in using email and password
Forgot Your Password?
Images from other cooks
Share Your Images
Help others by adding images to this recipe. It's easy! Click here to start
Please sign into your account to add new images.
There are currently no images from other cooks.
Terms & Conditions
You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.
1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.
2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.
3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.
4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.
5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.
6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.
7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.
8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.
9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.
10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.
11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.
12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.
13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.
14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.
15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.
Sharing Your Own Images
You! Anyone who is a registered and logged in user.
Please share images that will help other visitors. For example:
- Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
- Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
- Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
- Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
- Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")
Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.
What shouldn't I share?
Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:
- Profane, obscene, or spiteful images, or any images with nudity
- Images to which you do not own the intellectual property rights
- Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
- Images featuring availability, price, or alternative ordering/shipping information
- Images featuring external Web sites, contests, or other solicitations
- Any personal information about children under 13
- Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).
The same guidelines apply to your captions and notes.
What image formats and sizes are supported?
We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.
Instead of uploading an image, can I just enter a link to an image?
No, all images must be uploaded to Prime Publishing. This ensures your image is always available.
How long does it take to upload an image?
The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.
Where will my image appear?
Generally your image will appear where you uploaded it: in the article image gallery.
Who owns the images I upload?
The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.
I made this and it is delicious my Family loves it.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
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.
I tried the ButcherBox subscription and loved it! In my box I received several nice cuts of organic meat that my family enjoyed over the following weeks. Make shopping a little easier and subscribe to ButcherBox to have quality organic meat delivered directly to your door.