Pork ribs and sauerkraut is made by combining 2 pounds of pork ribs, a can of sauerkraut, some seasonings and apples or potatoes. It can be cooked in a slow cooker, in the oven or on a stove with only minor variations to the cooking process.
To use a slow cooker to make pork ribs and sauerkraut, add 2 pounds of country-style pork ribs to the slow cooker with 1 sliced cooking apple, 1 sliced onion, 3 tablespoons brown sugar, 1 teaspoon caraway seeds, 1/4 cup apple juice, and 1 can of sauerkraut. If using Bavarian sauerkraut, omit the caraway seeds. Cover the slow cooker, and cook on low for eight to 10 hours.
For both stove top and oven preparation, the pork ribs are browned in a Dutch oven with 2 tablespoons cooking oil. The browned ribs are removed and set aside. A medium sliced onion is then cooked in the Dutch oven until soft. Add 6 medium new potatoes, quartered. Place the ribs on the potatoes, and cover with 1 can of sauerkraut and 1/2 cup white wine, chicken stock or apple juice.
Cover, and simmer on the stove for two to three hours. This recipe may also be cooked in an oven at 350 degrees Fahrenheit for the same amount of time.
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.