Country Pork Ribs and Sauerkraut
Tender, juicy country-style pork ribs meet tangy, flavor-packed sauerkraut in this hearty and comforting one-pot dish. Perfectly browned ribs are slow-baked in a savory medley of caramelized onions, garlic, and a hint of sweetness from brown sugar and optional apples, while aromatic caraway seeds and Dijon mustard add a delightful depth of flavor. This easy-to-make recipe shines with its simple yet bold ingredients, minimal prep time, and melt-in-your-mouth results after a slow roast in the oven. Serve this satisfying meal right out of the Dutch oven with the sauerkraut as a vibrant side or topping, making it an ideal choice for cozy family dinners or rustic gatherings.
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Recipe Information
Ingredients
- 2 lbs Country-style pork ribs
- 32 oz Sauerkraut
- 1 large Yellow onion
- 3 cloves Garlic
- 1 cup Chicken broth
- 2 tbsp Brown sugar
- 1 tsp Caraway seeds
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Dijon mustard
- 1 piece Bay leaf
- 1 medium Apple (optional, for added sweetness)
Instructions
Preheat your oven to 325°F (165°C).
Pat the country-style pork ribs dry with paper towels and season them with salt and black pepper on both sides.
Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the pork ribs on all sides in batches, about 2-3 minutes per side. Once browned, remove them and set aside.
Peel and slice the onion into thin half-moons. Mince the garlic cloves.
If using, core and slice the apple into thin wedges.
Reduce the heat to medium and add the sliced onion to the same pot. Cook for 3-4 minutes until it starts to soften and turn translucent.
Add minced garlic and sauté for another minute until fragrant.
Stir in the sauerkraut, chicken broth, brown sugar, caraway seeds, and Dijon mustard. Mix everything thoroughly.
Nestle the browned pork ribs back into the pot, ensuring they are partially submerged in the sauerkraut mixture.
Add the bay leaf. If using, layer in the apple slices on top of the sauerkraut and pork.
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Bake for 2 hours, checking occasionally to ensure the liquid hasn’t evaporated. Add a splash of water or broth if needed.
Once done, remove the bay leaf and serve the pork ribs hot with the sauerkraut mixture on the side or as a topping. Enjoy!
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 9934 mg | 432% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 59.2 g | ||
| Protein | 196.2 g | 392% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 480 mg | 37% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4496 mg | 96% | |
*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.
