spare ribs & sauerkraut recipe

Written ByJenny Smyth Posted on
spare ribs & sauerkraut recipe
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The Best spare ribs & sauerkraut recipe

I’ve been making spare ribs and sauerkraut for years, and it’s still one of my family’s favorite dishes. It’s a hearty, comforting meal that’s perfect for a cold winter night or a special occasion.

The combination of tender pork ribs, tangy sauerkraut, and sweet caramelized onions is a match made in heaven. My kids love helping me prepare the dish, and they always ask for seconds (or thirds!)

I like to serve it with a side of crusty bread or over mashed potatoes to soak up all the juices. As for where this dish comes from, I’ve learned that it’s a classic German recipe that’s been passed down through generations.

The key to making great spare ribs is to cook them low and slow, so the meat falls off the bone. And don’t even get me started on the importance of using high-quality sauerkraut – it makes all the difference in the world!

When I’m feeling lazy, I’ll often use store-bought sauerkraut, but trust me when I say that homemade is always better. There’s something special about cooking with love and care that just can’t be replicated by a factory.

So go ahead, give this recipe a try – your taste buds (and your family) will thank you!

Spare Ribs and Sauerkraut

Spare Ribs and Sauerkraut

4.8 from 1032 votes

This hearty dish combines tender spare ribs with tangy sauerkraut, slow-cooked to perfection. Serve with crusty bread and a side of mashed potatoes for a comforting meal.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Spare Ribs

2 lbs pork spare ribs
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil

For the Sauerkraut

2 cups sauerkraut
1 large onion, thinly sliced
1 apple, thinly sliced
2 tbsp butter
1 tsp caraway seeds
salt and pepper to taste

For the Braising Liquid

1 cup chicken broth
1 cup apple cider
2 tbsp apple cider vinegar
1 tbsp brown sugar
1 tsp dried thyme
1 bay leaf

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a small bowl, combine salt, black pepper, paprika, garlic powder, and onion powder.
3Rub the spice mixture evenly over both sides of the spare ribs.
4Heat olive oil in a large skillet over medium-high heat.
5Once the oil is shimmering and just beginning to smoke, add the ribs and sear for 3-4 minutes on each side until browned.
6Transfer the ribs to a baking sheet and set aside.
7In the same skillet, add butter over medium heat.
8Once the butter is melted and bubbling, add the sliced onions and apples.
9Cook, stirring occasionally, for 5-7 minutes until the onions are softened and the apples begin to brown.
10Stir in the sauerkraut, caraway seeds, salt, and pepper.
11Cook for an additional 2-3 minutes, stirring occasionally, until the sauerkraut is heated through and fragrant.
12Transfer the sauerkraut mixture to an oven-safe Dutch oven or pot.
13Place the seared ribs on top of the sauerkraut mixture.
14In a separate bowl, whisk together the chicken broth, apple cider, apple cider vinegar, brown sugar, dried thyme, and bay leaf.
15Pour the braising liquid over the ribs and sauerkraut.
16Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
17Braise the ribs and sauerkraut in the oven for 2 to 2.
5 hours, or until the ribs are tender and easily pull apart with a fork.
18Check the liquid level occasionally and add more broth or water if needed.
19The ribs are done when they are very tender and the meat easily falls off the bone.
20Remove the pot from the oven and let it rest, covered, for 10 minutes.
21Transfer the ribs and sauerkraut to a serving platter, spooning the braising liquid over the top.
22Serve hot with crusty bread and a side of mashed potatoes.
23Enjoy your delicious spare ribs and sauerkraut!

🔧Equipment

Large skillet
Oven-safe Dutch oven or pot with lid
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 10g🥩Protein: 20g

📝Notes

Tips: For extra flavor, you can add a splash of beer to the braising liquid. If you prefer a spicier dish, add a pinch of cayenne pepper to the spice rub.

This spare ribs and sauerkraut recipe is always a good idea for any occasion – whether we’re having friends over for dinner or just need something hearty for our family dinner night. The best part?

It’s incredibly easy to make ahead of time and reheats beautifully in the oven or on the stovetop. Simply store any leftover sauerkraut in an airtight container in the fridge for up to 5 days, and reheat it along with any leftover ribs when you’re ready to serve.

❓ Frequently Asked Questions About Spare Ribs and Sauerkraut

Q: What type of ribs should I use for this recipe?

A: For this recipe, you’ll want to use pork spare ribs – they’re typically meatier and more tender than baby back ribs. If you can’t find pork spare ribs, you can also use beef short ribs or even lamb shanks as a substitute.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe ahead of time – simply cook the ribs and sauerkraut separately and then reheat them together when you’re ready to serve. This is actually one of my favorite ways to make this dish – it allows me to prep everything in advance and then just reheat it when we’re ready to eat.

Q: What if I don’t have any sauerkraut on hand?

A: Don’t worry if you don’t have any sauerkraut on hand – you can easily make your own at home by fermenting shredded cabbage with salt and spices. Alternatively, you can also use store-bought sauerkraut or even kimchi as a substitute.

Q: How long does it take to cook the ribs?

A: The cooking time for the ribs will depend on your oven temperature and the size of your rib racks – typically it takes around 2-3 hours to cook them through at 275°F (135°C). Just keep an eye on them after 2 hours and adjust the cooking time as needed.

Q: Can I serve this dish as a main course or as an appetizer?

A: This dish is perfect as either a main course or an appetizer – just adjust the serving size accordingly. If serving as an appetizer, you might consider cutting the ribs into smaller pieces or serving them with toothpicks for easier snacking.

Q: How do I store leftover sauerkraut?

A: Leftover sauerkraut can be stored in an airtight container in the refrigerator for up to 5 days – just be sure to press down on it regularly to prevent spoilage.

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