ribs with sauerkraut recipe

Written ByJenny Smyth Posted on
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The Best ribs with sauerkraut recipe

I’ve always been a fan of hearty, comforting meals that bring my family together. One of our favorite recipes is definitely the ribs with sauerkraut.

This dish has its roots in traditional German cuisine, where sauerkraut is a staple ingredient. The tangy flavor of the sauerkraut pairs perfectly with the rich, meaty flavor of the ribs.

We make this recipe for special occasions like holidays and family gatherings, but it’s also a staple in our weekly meal rotation because it’s just so easy to make and feeds a crowd. When I’m cooking for my family, I like to think about the history behind the dish we’re eating.

In this case, sauerkraut has been a part of German cuisine for centuries, and it’s amazing to think about all the families who have enjoyed this same recipe over the years. The key to making great ribs is low and slow cooking – it takes time, but trust me, it’s worth it.

The meat falls off the bone, and the flavors are just incredible. My kids love helping me with this recipe because they get to be involved in every step of the process, from prepping the sauerkraut to putting on their favorite aprons and helping me baste the ribs.

It’s a fun family activity that we all look forward to every week.

Braised Pork Ribs with Sauerkraut

4.7 from 1481 votes

Tender pork ribs slow-cooked with tangy sauerkraut create a hearty and flavorful one-pot meal. The ribs become fall-off-the-bone tender as they braise in the savory and slightly sour liquid.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Ribs and Braise

3 lbs pork baby back ribs, cut into individual ribs
2 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 bay leaf
1 cup chicken broth
1/2 cup dry white wine or apple juice
1 (32 oz) jar sauerkraut, drained and rinsed

👨‍🍳Directions

1Pat the ribs dry with paper towels and season generously with salt and pepper.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3Working in batches, sear the ribs for 3-4 minutes per side until deep golden brown.
4Transfer the browned ribs to a plate and set aside.
5Reduce heat to medium and add the sliced onion to the pot.
6Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
7Add the minced garlic, caraway seeds, and black pepper.
8Cook for 1 minute until fragrant, then stir in the bay leaf, chicken broth, and white wine.
9Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot.
10Return the ribs to the pot in a single layer.
11Spread the drained sauerkraut evenly over the ribs.
12Cover the pot with a tight-fitting lid and reduce the heat to low.
13Simmer gently for 2 to 2 1/2 hours, until the ribs are very tender and the meat easily pulls away from the bone.
14Check the pot occasionally to ensure the liquid is gently bubbling, not boiling rapidly.
15Remove the bay leaf and taste the sauerkraut for seasoning.
16Adjust with salt and pepper if needed.
17Serve the ribs hot with the sauerkraut and some of the braising liquid spooned over the top.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 38g

📝Notes

For a milder flavor, rinse the sauerkraut thoroughly. You can substitute pork shoulder or country-style ribs if baby back ribs are unavailable. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Braised Pork Ribs with Sauerkraut Works

This recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday night dinner – because it’s easy to make and feeds a crowd.

Plus, who doesn’t love fall-off-the-bone tender ribs?

When we’re not serving these at family gatherings or holidays, we like to reheat them in the oven or on the stovetop for an easy weeknight meal.

❓ Frequently Asked Questions About Braised Pork Ribs with Sauerkraut

Q1: What is sauerkraut?

Sauerkraut is a type of fermented cabbage that has been preserved in its own juices. It’s a staple ingredient in many European cuisines, particularly German and Polish.

Q2: How do you make ribs with sauerkraut?

To make ribs with sauerkraut, you’ll need pork ribs, sauerkraut, brown sugar, caraway seeds, and some spices. Simply preheat your oven to 275°F (135°C), season the ribs with your desired spices, place them on a baking sheet lined with foil or parchment paper, and bake for about 2 1/2 hours or until tender.

Q3: Can I use store-bought sauerkraut?

Yes, you can use store-bought sauerkraut if you prefer not to make your own from scratch.

Q4: What if I don’t have caraway seeds?

You can omit the caraway seeds if you don’t have them on hand or if you’re not a fan of their flavor.

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