Traditional Sauerkraut and Ribs
A hearty and comforting dish featuring tender pork ribs and tangy sauerkraut, perfect for warming up on a chilly day.
Prep time: 15 minutesCook time: 2 hoursServes: 6
Ingredients
3 lbs pork ribs
2 lbs sauerkraut, drained
1 large onion, sliced
2 cloves garlic, minced
1 tbsp caraway seeds
1/2 tsp black pepper
1 cup apple cider
1/4 cup brown sugar
1 tbsp vegetable oil
Salt to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large ovenproof pot, heat vegetable oil over medium-high heat.
3. Add the pork ribs and brown on all sides, about 5 minutes.
4. Remove the ribs and set aside.
5. In the same pot, add sliced onions and minced garlic; sauté until softened, about 3 minutes.
6. Stir in the drained sauerkraut, caraway seeds, black pepper, apple cider, and brown sugar.
7. Return the ribs to the pot, nestling them in the sauerkraut mixture.
8. Cover the pot and transfer to the preheated oven.
9. Bake for 2 hours, or until the ribs are tender.
10. Adjust seasoning with salt before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
