Baked Spareribs with Sauerkraut and Apples
Discover the perfect blend of savory and tangy flavors with this Baked Spareribs with Sauerkraut and Apples recipe. Tender, golden-browned pork spareribs are slow-cooked to perfection atop a luscious bed of sauerkraut, caramelized onions, and tart Granny Smith apples, all enhanced with a touch of brown sugar and aromatic caraway seeds. A mustard-infused chicken broth ties everything together, creating a mouthwatering one-pan dish that's both comforting and packed with rustic charm. Ideal for a hearty family dinner or a unique holiday meal, this recipe offers a delightful balance of sweet and sour notes that will keep everyone coming back for seconds. Plus, with minimal prep and a long bake time, it's an effortless way to impress with gourmet flavors. Whether you're a fan of German cuisine or just looking for a creative twist on classic baked ribs, this dish is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs pork spareribs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 24 oz sauerkraut
- 1 large yellow onion
- 2 medium apples (preferably Granny Smith)
- 2 tbsp brown sugar
- 1 tsp caraway seeds
- 1 cup chicken broth
- 1 tbsp dijon mustard
Instructions
Preheat your oven to 350°F (175°C).
Season the pork spareribs on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Sear the spareribs on both sides until golden brown, about 4-5 minutes per side. Remove the spareribs and set aside.
Drain and rinse the sauerkraut under cold water to reduce its saltiness. Squeeze out any excess moisture using your hands or a clean kitchen towel.
Peel and thinly slice the onion. Core and slice the apples into thin wedges.
In a large bowl, combine the sauerkraut, sliced onions, apple wedges, brown sugar, and caraway seeds. Mix well to evenly distribute the flavors.
Spread the sauerkraut mixture evenly on the bottom of a large roasting or baking dish.
Arrange the seared spareribs on top of the sauerkraut mixture.
In a small bowl, whisk together the chicken broth and dijon mustard. Pour the mixture evenly over the spareribs and sauerkraut.
Cover the baking dish tightly with aluminum foil to prevent drying during baking.
Bake in the preheated oven for 1.5 to 2 hours, or until the spareribs are tender and the flavors have melded together.
Remove the foil during the last 15 minutes of cooking to allow the spareribs to crisp up slightly.
Let the dish rest for 5 minutes before serving. Serve the spareribs with the sauerkraut and apples on the side.
Nutrition Facts
Calories |
6053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 500.5 g | 642% | |
| Saturated Fat | 183.0 g | 915% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1456 mg | 485% | |
| Sodium | 8874 mg | 386% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 72.6 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 617 mg | 47% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5015 mg | 107% | |
*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.
