Baked Spareribs and Sauerkraut
Transform your dinner table with the comforting flavors of Baked Spareribs and Sauerkraut—a deliciously hearty dish that combines tender, oven-roasted pork spareribs with tangy sauerkraut. Enhanced by caramelized onions, sweet apple slices, brown sugar, and aromatic caraway seeds, this recipe delivers a perfect balance of savory and slightly sweet notes. The spareribs are first seared to lock in flavor, then slow-baked in chicken broth for rich moisture and melt-in-your-mouth tenderness. Ideal for cozy family dinners or special gatherings, this one-pan recipe not only delights the taste buds but also fills your home with an irresistible aroma. Serve this soul-warming meal on its own or with crusty bread to soak up the flavorful juices—perfect for fans of traditional comfort food with a modern twist.
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Recipe Information
Ingredients
- 2 pounds pork spareribs
- 32 ounces sauerkraut
- 1 large yellow onion
- 1 large apple
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- 1 cup chicken broth
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 350°F (175°C).
Cut the pork spareribs into individual portions and season them with salt and black pepper on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the spareribs for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
Thinly slice the yellow onion and peel, core, and thinly slice the apple.
In the same skillet, sauté the onion for 3-4 minutes until softened. Add the apple slices and cook for another 2 minutes.
In a large baking dish, spread the sauerkraut evenly across the bottom. Sprinkle the brown sugar and caraway seeds over the sauerkraut, then layer the sautéed onions and apple slices on top.
Arrange the seared spareribs over the sauerkraut mixture.
Pour the chicken broth evenly over the entire dish to ensure moisture during baking.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1.5 hours.
Remove the foil and bake for an additional 30 minutes to allow the spareribs to brown and caramelize on top.
Once done, remove the dish from the oven and let it rest for 5 minutes before serving.
Serve the spareribs hot, accompanied by the sauerkraut mixture.
Nutrition Facts
Calories |
4367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.2 g | 457% | |
| Saturated Fat | 128.8 g | 644% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 8468 mg | 368% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 66.7 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 570 mg | 44% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4216 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
