Country Ribs with Sauerkraut
Savor the hearty flavors of tender, juicy Country Ribs with Sauerkraut, a comforting one-pot meal that celebrates rustic cooking at its best. This recipe combines succulent country-style pork ribs, braised to perfection in a tangy sauerkraut and chicken broth base, with hints of sweetness from diced apple and brown sugar. A touch of garlic, sautéed onion, and optional caraway seeds adds depth, while a bay leaf infuses aromatic warmth throughout the dish. Perfect for a cozy family dinner, these melt-in-your-mouth ribs are cooked low and slow, ensuring rich flavors and fall-apart texture. Serve this dish with creamy mashed potatoes or crusty bread to soak up the savory juices for a satisfying, old-fashioned meal. Keywords: Country Ribs, Sauerkraut, Braised Pork Ribs, One-Pot Comfort Food, Easy Family Dinner.
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Recipe Information
Ingredients
- 2 lbs Country-style pork ribs
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Onion
- 3 units Garlic cloves
- 32 oz Sauerkraut
- 1 unit Apple
- 1 cup Chicken broth
- 1 tsp Caraway seeds (optional)
- 1 tbsp Brown sugar
- 1 unit Bay leaf
Instructions
Season the country-style pork ribs with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side. Remove the ribs and set aside.
Peel and slice the onion into thin half-moon shapes. Mince the garlic cloves.
In the same pot, reduce the heat to medium and add the onions. Sauté for 5 minutes or until they are soft and golden. Add the garlic and sauté for 1 additional minute until fragrant.
Drain the sauerkraut, rinsing slightly if a less tangy flavor is desired. Peel, core, and dice the apple into small cubes.
Add the drained sauerkraut, diced apple, chicken broth, caraway seeds (if using), brown sugar, and bay leaf to the pot. Stir to combine.
Nestle the seared ribs back into the pot, ensuring they are partially submerged in the sauerkraut mixture.
Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Let it cook for 2 hours, stirring occasionally, until the ribs are tender and almost falling apart.
Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.
Serve the country ribs hot on a bed of the sauerkraut mixture. Pair with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 9585 mg | 417% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 58.6 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 485 mg | 37% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4618 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.
