I’m so excited to share this recipe for spare ribs and kraut with you all. This dish has been a family favorite for as long as I can remember, and it’s perfect for any occasion.
Whether you’re looking for a hearty meal to serve at a family gathering or just want something comforting to enjoy on a weeknight, this recipe is a great choice. The combination of tender spare ribs and tangy sauerkraut is absolutely delicious, and it’s surprisingly easy to make.
Plus, the health benefits of sauerkraut make it a great option for those looking for a nutritious meal option. I’ve made this recipe countless times, and my kids always ask for seconds.
It’s also a great way to use up any leftover pork ribs you might have on hand. One of the best things about this recipe is that it’s so versatile – you can serve it as a main course or use it as a topping for burgers or hot dogs.
My husband loves when I make this recipe because it’s so filling and satisfying. The secret to making this recipe work is in the slow cooker – by cooking the ribs low and slow, you end up with meat that falls right off the bone.
Braised Spare Ribs with Sauerkraut
4.8 from 932 votes
Tender pork spare ribs slow-cooked with tangy sauerkraut and aromatic spices create a hearty, comforting dish. The ribs become fall-off-the-bone tender while the kraut absorbs the rich pork flavors.
3 pounds pork spare ribs, cut into individual ribs
1 tablespoon vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon caraway seeds
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 cup chicken broth
For the Kraut
1 pound sauerkraut, drained and rinsed
1 apple, peeled and grated
1 tablespoon brown sugar
1/2 cup dry white wine or apple juice
👨🍳Directions
1Pat the spare 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, then sear the ribs in batches for 3 to 4 minutes per side until deeply browned.
3Transfer the browned ribs to a plate and set aside.
4Reduce the heat to medium and add the sliced onion to the pot, cooking for 5 to 6 minutes until softened and lightly golden.
5Stir in the minced garlic, caraway seeds, and smoked paprika, and cook for 1 minute until fragrant.
6Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
7Add the drained sauerkraut, grated apple, brown sugar, and white wine, then stir to combine.
8Return the ribs to the pot, nestling them into the kraut mixture.
9Bring the liquid to a gentle simmer over medium heat, then cover the pot with a tight-fitting lid.
10Reduce 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.
11Check the pot occasionally and add a splash of broth if the liquid level gets low.
12Remove the lid and increase the heat to medium-high, cooking for 5 to 7 minutes to reduce the liquid slightly and intensify the flavors.
13Taste the kraut and adjust seasoning with salt or pepper if needed.
14Serve the ribs hot with the sauerkraut spooned over the top.
For a milder kraut flavor, rinse the sauerkraut thoroughly before using. You can substitute pork loin ribs for spare ribs, but reduce cooking time by 30 minutes. Leftovers keep well in the refrigerator for up to 3 days and the flavors meld even more overnight.
Watch Video Of How Braised Spare Ribs with Sauerkraut Works
This spare ribs and kraut recipe is always a good idea for any occasion – whether you’re looking for a hearty meal to serve at a family gathering or just want something comforting to enjoy on a weeknight.
The combination of tender spare ribs and tangy sauerkraut is absolutely delicious, and it’s surprisingly easy to make.
Plus, the health benefits of sauerkraut make it a great option for those looking for a nutritious meal option.
❓ Frequently Asked Questions About Braised Spare Ribs with Sauerkraut
Q: What kind of pork ribs are best for this recipe?
A: For this recipe, you’ll want to use pork baby back ribs or spare ribs – they’re both great options and will give you the best results. If you can’t find either of these types of ribs, you can also use beef short ribs or even pork shoulder cuts if that’s what’s available at your local butcher shop.
Q: Can I make this recipe in the oven instead of the slow cooker?
A: While it’s possible to make this recipe in the oven, I highly recommend using the slow cooker instead – it will give you much better results in terms of tenderness and flavor.
Q: How long does it take to cook the sauerkraut before adding it to the slow cooker?
A: You’ll want to cook the sauerkraut for about 30 minutes before adding it to the slow cooker – this will help remove some of the excess liquid and give you a more concentrated flavor.
Q: Can I use regular cabbage instead of sauerkraut?
A: While regular cabbage will give you a similar flavor profile, sauerkraut is really what makes this recipe special – its tangy, slightly sour taste adds depth and complexity that regular cabbage just can’t replicate.
Q: What if I don’t have a slow cooker? Can I still make this recipe?
A: If you don’t have a slow cooker, don’t worry – you can still make this recipe by cooking the ribs in a Dutch oven over low heat on your stovetop or by using your oven with a lower temperature setting.
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