ribs and kraut recipe

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

I’ve always been a fan of traditional German cuisine, and one of my favorite dishes is ribs and kraut. This hearty recipe has been a staple in my household for years, and I’m excited to share it with you. The combination of tender pork ribs and tangy sauerkraut is a match made in heaven.

When I cook this dish, I like to use the slow-cooking method to ensure that the flavors meld together perfectly. The result is a rich, savory sauce that coats every bite of meat and vegetable. My family loves this recipe because it’s easy to make and packed with nutrients.

We often serve it on special occasions, but it’s also a great option for a weeknight dinner when we need something comforting and satisfying. One of the best things about this recipe is how versatile it is – you can adjust the level of spiciness to suit your taste, and add your favorite vegetables or sides to make it a complete meal. As someone who values home cooking and simplicity, I appreciate that this recipe requires minimal prep time and ingredients.

You can find sauerkraut at most grocery stores or online, making it easy to incorporate into your meal planning. My kids love helping me prepare the ingredients, from chopping the onions to stirring the pot. It’s a great way for us to spend quality time together while enjoying a delicious meal.

Whether you’re looking for a new recipe to try or just want to mix up your usual dinner routine, I highly recommend giving ribs and kraut a try.

Slow-Cooked Ribs with Sauerkraut

Slow-Cooked Ribs with Sauerkraut

4.7 from 1424 votes

Tender pork ribs slow-cooked with tangy sauerkraut and aromatic spices. This hearty dish combines rich, fall-off-the-bone meat with the bright acidity of fermented cabbage for a satisfying meal.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Ribs

2 racks pork baby back ribs (about 2 pounds total)
1 tablespoon vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 teaspoon caraway seeds
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Sauerkraut

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

👨‍🍳Directions

1Preheat oven to 325°F.
2Pat the ribs dry with paper towels and season both sides with salt and pepper.
3In a large Dutch oven over medium-high heat, add oil and sear the ribs in batches until golden brown, about 3 minutes per side.
4Transfer ribs to a plate.
5Reduce heat to medium and add sliced onion to the pot.
6Cook until softened and lightly browned, about 5 minutes, stirring occasionally.
7Add garlic, caraway seeds, and smoked paprika; cook for 1 minute until fragrant.
8Add the drained sauerkraut, chicken broth, brown sugar, bay leaf, and white wine to the pot.
9Stir to combine and bring to a simmer.
10Nestle the seared ribs into the sauerkraut mixture, covering them as much as possible.
11Cover the pot with a tight-fitting lid and transfer to the oven.
12Braise for 2 to 2.
5 hours, until the meat is very tender and pulls away easily from the bone.
13Check at 2 hours by piercing with a fork; the meat should shred easily.
14Remove the pot from the oven and let rest, covered, for 10 minutes.
15Discard the bay leaf.
16Taste the sauerkraut and adjust seasoning with salt or pepper if needed.
17Serve the ribs with the sauerkraut spooned over the top.

🔧Equipment

Large oven-safe pot or Dutch oven with lid
Aluminum foil
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 9g🥩Protein: 38g

📝Notes

For a milder flavor, rinse the sauerkraut thoroughly. To make ahead, cool completely and refrigerate for up to 3 days; reheat gently on the stovetop.

Watch Video Of How Slow-Cooked Ribs with Sauerkraut Works

This ribs and kraut recipe is perfect for any occasion – whether you’re hosting a family gathering or just want a comforting meal at home. The leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

When reheating, simply simmer the mixture over low heat until warmed through. You can also reheat individual portions in the microwave or oven if needed.

❓ Frequently Asked Questions About Slow-Cooked Ribs with Sauerkraut

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

I recommend using pork ribs for this recipe, as they are meaty and tender. You can use either baby back ribs or St. Louis-style pork ribs, whichever you prefer.

Q: Can I use store-bought sauerkraut?

Yes, you can definitely use store-bought sauerkraut for this recipe. Look for a brand that is low in added sugars and made with natural ingredients.

Q: How do I adjust the level of spiciness in this recipe?

You can adjust the level of spiciness in this recipe by adding more or less hot sauce or red pepper flakes.

Q: Can I make this recipe in advance?

You can make the ribs and kraut mixture ahead of time and refrigerate it overnight before reheating it the next day.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians as it contains pork ribs.

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