ribs and sauerkraut recipe

Written ByJenny Smyth Posted on
ribs and sauerkraut recipe
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The Best ribs and sauerkraut recipe

I love a good ribs and sauerkraut recipe, and my family does too. This dish is a staple in our household, and I make it at least once a week. The combination of tender pork ribs and tangy sauerkraut is a match made in heaven.

I first tried this recipe at a family gathering, and it was an instant hit. The kids loved the ribs, and the adults enjoyed the flavorful sauerkraut. Since then, I’ve made it for countless family gatherings and even for everyday meals.

It’s a crowd-pleaser, for sure. This recipe has its roots in European cuisine, where sauerkraut was a staple ingredient. The key to making this dish is to slow cook the ribs until they’re tender and falling off the bone.

I use a crock pot to make the process easy and hands-off. The result is a dish that’s both comforting and satisfying. The technique of slow cooking is what makes this dish so special.

It allows the flavors to meld together and the meat to become tender. I’ve experimented with different types of ribs, but pork ribs are my favorite. They have just the right amount of fat to make them juicy and flavorful.

In terms of health benefits, this dish is relatively low in calories and high in protein. The sauerkraut adds fiber and vitamins C and K to the dish. I like to serve it with some crusty bread on the side for sopping up all the juices.

Braised Ribs with Sauerkraut

Braised Ribs with Sauerkraut

4.9 from 1088 votes

This hearty dish combines tender pork ribs with tangy sauerkraut for a comforting meal. The ribs are seared until golden, then slowly braised with sauerkraut and aromatics until fall-off-the-bone tender.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Ribs

3 pounds pork spare ribs, cut into individual ribs
2 tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon caraway seeds
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauerkraut

1 pound sauerkraut, drained and rinsed
1 cup chicken broth
1/2 cup dry white wine or apple juice
1 tablespoon brown sugar
2 bay leaves

👨‍🍳Directions

1Pat the ribs dry with paper towels and season evenly with salt and pepper.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3Working in batches, sear the ribs for 3 to 4 minutes per side until deep golden brown.
4Transfer the seared ribs to a plate and set aside.
5Reduce heat to medium and add the sliced onion to the pot.
6Cook, stirring occasionally, for 5 to 6 minutes until the onion is softened and translucent.
7Stir in the minced garlic and caraway seeds, cooking for 1 minute until fragrant.
8Add the sauerkraut, chicken broth, white wine, brown sugar, and bay leaves, scraping up any browned bits from the bottom of the pot.
9Return the ribs to the pot, nestling them into the sauerkraut mixture.
10Bring the liquid to a gentle simmer over medium heat, then cover the pot with a tight-fitting lid.
11Reduce the heat to low and braise for 2 to 2.
5 hours, until the meat is very tender and pulls away from the bone easily.
12Check occasionally and add a splash of broth if the liquid reduces too much.
13Remove the bay leaves and taste the sauerkraut, adjusting seasoning with salt and pepper if needed.
14Serve the ribs hot with the sauerkraut and some cooking liquid spooned on top.

🔧Equipment

Large Dutch oven or heavy pot with lid
Tongs
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 32g💛Saturated Fat: 11g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 38g

📝Notes

For a milder flavor, rinse the sauerkraut thoroughly before using. Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Watch Video Of How Braised Ribs with Sauerkraut Works

Leftover ribs and sauerkraut store very well in the fridge for up to four days. Just put everything in an airtight container and reheat gently on the stove or in the microwave.

The flavors actually get better after a day or two as they meld together. You can also freeze portions for up to three months, just thaw overnight in the fridge before reheating.

For serving leftovers, I like to warm them up in a skillet with a splash of broth or water to keep the meat moist. This dish also works great as a filling for sandwiches, just pile the shredded pork and kraut onto a soft roll with some mustard.

Whether it is a weeknight dinner or a holiday meal, ribs and sauerkraut always hit the spot. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Braised Ribs with Sauerkraut

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

A: Pork ribs are my top choice for this recipe, as they have just the right amount of fat to make them juicy and flavorful.

Q: Can I use store-bought sauerkraut?

A: While store-bought sauerkraut will work in a pinch, I highly recommend making your own sauerkraut from scratch for this recipe.

Q: How long do I need to cook the ribs?

A: You’ll want to cook the ribs on low for at least 8 hours or on high for 4 hours.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker – it’s actually one of my favorite ways to cook it!

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

A: If you don’t have any sauerkraut on hand, you can substitute it with another fermented vegetable like kimchi or pickled cabbage.

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