Country Ribs and Sauerkraut
Savory, tangy, and deeply comforting, Country Ribs and Sauerkraut is a hearty dish perfect for cozy dinners and family gatherings. This slow-cooked recipe combines tender, fall-apart country-style pork ribs with the vibrant flavors of sauerkraut, sweet caramelized apples, and warm caraway seeds. The dish uses a balance of pantry staples like brown sugar and chicken broth to enhance the umami and tang, while a hint of garlic and a golden sear on the ribs build layers of flavor. Prepared in a slow cooker or Dutch oven, this one-pot wonder is simple to assemble and perfect for busy days. Serve it alongside creamy mashed potatoes or crusty bread for the ultimate rustic comfort food experience. Keywords: country ribs recipe, sauerkraut and pork, slow-cooked ribs, Dutch oven recipe.
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Recipe Information
Ingredients
- 2 pounds Country-style pork ribs
- 32 ounces Sauerkraut
- 1 large Onion
- 1 cup Chicken broth
- 1 large Apple
- 1 teaspoon Caraway seeds
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 1 tablespoon Brown sugar
Instructions
Preheat a large skillet over medium-high heat.
Season the country-style pork ribs with salt and black pepper on all sides.
Heat the vegetable oil in the skillet and brown the ribs on all sides, 2-3 minutes per side. Remove the ribs and set them aside.
Peel and thinly slice the onion, and mince the garlic cloves.
In the same skillet, sauté the sliced onions for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.
Core and slice the apple into thin wedges.
Drain and rinse the sauerkraut in a colander to reduce its brininess, then set it aside.
In a large slow cooker or Dutch oven, layer half of the sauerkraut on the bottom. Sprinkle half of the caraway seeds over the sauerkraut.
Arrange the browned ribs on top of the sauerkraut layer.
Add the sautéed onions, garlic, sliced apple, and brown sugar on top of the ribs.
Top with the remaining sauerkraut and sprinkle the rest of the caraway seeds.
Pour the chicken broth over the entire mixture.
Cover the slow cooker or Dutch oven with a lid and cook on low heat for 6-8 hours (or in the oven at 325°F for 3 hours) until the ribs are tender and the flavors have melded.
Serve hot with mashed potatoes or crusty bread on the side.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 9584 mg | 417% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 61.1 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 477 mg | 37% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4612 mg | 98% | |
*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.
