sauerkraut and spare rib recipe

Written ByJenny Smyth Posted on
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The Best sauerkraut and spare rib recipe

I’ve been making sauerkraut and spare rib recipe for years, and it’s always a hit with my family. The combination of the tangy sauerkraut and the tender, fall-off-the-bone spare ribs is just perfect. I love how the flavors all come together to create a dish that’s both comforting and exciting.

My kids always ask for seconds, and I have to admit that I do too. It’s one of those recipes that never gets old, no matter how many times I make it. The best part is that it’s so easy to make – just throw everything in a slow cooker and let it cook all day.

It’s perfect for a weeknight dinner or a special occasion. And the leftovers are just as delicious the next day. In fact, I often serve it at family gatherings and potlucks because it’s such a crowd-pleaser.

My husband loves it because it’s so hearty and filling. And I love it because it’s just so easy to make. Plus, the health benefits of sauerkraut are amazing – it’s packed with probiotics and vitamins that are great for your gut health.

I’ve even started serving it at my kids’ sports games because it’s such a convenient and delicious option for on-the-go eating. The only downside is that sometimes my husband wants to add his own secret ingredient – but I’m not sharing what that is! My kids always laugh at how excited he gets when he sees me pulling out the slow cooker in the morning.

They know that means dinner is going to be extra special. As for me, I just love how this recipe brings everyone together around the dinner table.

Sauerkraut and Spare Ribs

Sauerkraut and Spare Ribs

4.6 from 1740 votes

A hearty and tangy one-pot dish where tender pork spare ribs are braised with tangy sauerkraut and aromatic spices. The slow cooking melds the flavors into a comforting meal perfect for cold weather.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Ribs and Braise

3 lbs pork spare ribs, cut into individual ribs
2 tbsp vegetable oil
1 large onion, sliced
3 cloves garlic, minced
1 tsp caraway seeds
1 tsp black peppercorns
2 bay leaves
1 cup dry white wine or chicken broth
1 lb sauerkraut, drained and rinsed
1 apple, peeled and grated
1 tbsp brown sugar
2 cups chicken broth
Salt to taste

👨‍🍳Directions

1Pat the spare ribs dry with paper towels and season generously with salt.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, then sear the ribs in batches without crowding the pot, turning occasionally, until deeply browned on all sides, about 5 to 7 minutes per batch.
3Transfer the browned ribs to a plate and set aside.
4Reduce the heat to medium and add the sliced onion to the pot, stirring frequently, until softened and lightly golden, about 5 minutes.
5Add the minced garlic, caraway seeds, black peppercorns, and bay leaves, and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6Pour in the white wine or chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits, then let it simmer until reduced by half, about 3 minutes.
7Add the drained sauerkraut, grated apple, brown sugar, and chicken broth, stirring to combine, then return the browned ribs to the pot, nestling them into the liquid.
8Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 2 hours, or until the ribs are very tender and the meat pulls away from the bone easily.
9Check the pot occasionally and add a splash of water or broth if the liquid level drops too low.
10Remove the bay leaves and taste the braising liquid, adjusting salt if needed.
11Serve the ribs and sauerkraut hot, spooning some of the juices over each portion, and enjoy with crusty bread or boiled potatoes.

🔧Equipment

Large Dutch oven or heavy pot with lid
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 30g

📝Notes

For a milder flavor, rinse the sauerkraut thoroughly before using. The dish tastes even better the next day after the flavors meld overnight in the refrigerator.

Watch Video Of How Sauerkraut and Spare Ribs Works

This recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a comforting meal after a long day. The best part is that it’s so easy to store and reheat – just keep any leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

When you’re ready to reheat, simply thaw overnight in the fridge or cook in the microwave until warm throughout. You can also serve this recipe with your favorite sides – such as mashed potatoes, roasted vegetables, or crusty bread.

❓ Frequently Asked Questions About Sauerkraut and Spare Ribs

Q: What is the difference between sauerkraut and regular cabbage?

Sauerkraut is made by fermenting shredded cabbage in its own juices, which creates lactic acid and gives it a tangy flavor.

Q: Can I use fresh cabbage instead of sauerkraut?

No, fresh cabbage won’t have the same flavor or texture as sauerkraut.

Q: How long does this recipe take to prepare?

This recipe takes about 10 minutes to prepare, then you can let the slow cooker do all the work.

Q: Can I use boneless ribs instead of pork ribs?

No, boneless ribs won’t have the same flavor or texture as pork ribs.

Q: What if I don’t have a slow cooker? Can I make this recipe on the stovetop or in the oven?

You can make this recipe on the stovetop or in the oven by adjusting the cooking time accordingly.

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