A highly-rated recipe for pork ribs and sauerkraut is Paula Deen's Sauerkraut and Ribs at Food Network. This combines seasoned, seared ribs with sauteed onions, potatoes and sauerkraut, as well as wine to simmer until tender, adding chicken stock if necessary to prevent the mixture drying out. It is served garnished with fresh sprigs of parsley.
Sauerkraut and Ribs
This easy recipe yields around 6 servings.
Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Ready In: 2 hours 55 minutes
- 2 tablespoons vegetable or olive oil
- 1 rack pork baby back ribs, divided into individual ribs
- Salt and pepper
- 1 medium onion, chopped
- 6 medium white new potatoes, cut into quarters
- 1 pound sauerkraut
- 1/2 cup white wine (or water or stock)
- Parsley sprigs, to garnish
- Sear ribs
- Combine ingredients and cook
Heat the oil in a Dutch oven set over medium-high heat. Sprinkle the ribs with salt and pepper and sear in the oil, meat side down. Remove and set aside.
Saute the onions in the Dutch oven until soft. As they cook, scrape up any remnants of the ribs. Add the potatoes, followed by the ribs, then top with sauerkraut and the wine. Cover and simmer at a lower heat for between 2 and 3 hours, or until tender. Add chicken broth to prevent the mixture drying out. Serve with the parsley sprigs.