Country Style Ribs and Sauerkraut
Uncover the hearty comfort of Country Style Ribs and Sauerkraut, a timeless dish that combines tender, slow-cooked pork with tangy sauerkraut for the perfect balance of bold and savory flavors. Infused with caraway seeds, garlic, and a touch of brown sugar, this recipe brings depth and warmth to every bite, while optional apple slices add a subtle sweetness to complement the dish's rich, rustic character. Perfectly braised in chicken broth for melt-in-your-mouth results, these country-style ribs are a must-try for fans of traditional comfort food. Whether paired with creamy mashed potatoes, rye bread, or your favorite side, this easy-to-follow recipe will make your home-cooked meal unforgettable. Designed with versatility in mind, you can prepare it in the oven or a slow cooker for stress-free cooking. Give your dinner table a homestyle upgrade with this satisfying crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Country-style pork ribs
- 32 ounces Sauerkraut
- 1 cup Chicken broth
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 teaspoon Caraway seeds
- 1 tablespoon Brown sugar
- 1 medium Apple (optional, for sweetness)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 325°F (165°C) or set up a slow cooker if using one.
Heat a large skillet over medium-high heat and add olive oil.
Season the country-style pork ribs with salt and pepper on all sides.
Sear the ribs in the hot skillet for 2-3 minutes per side, until golden brown. Work in batches if necessary. Remove the ribs and set aside.
Peel and slice the onion into thin rings. Peel and mince the garlic cloves.
Optional: Core and slice the apple into thin wedges for added sweetness.
In the same skillet, sauté the sliced onion for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute.
Rinse the sauerkraut under cold water if you prefer a milder flavor. Drain well.
In a large Dutch oven, casserole dish, or the slow cooker, spread half of the sauerkraut at the bottom.
Place the browned ribs on top of the sauerkraut layer.
Sprinkle the caraway seeds and brown sugar over the ribs, then layer the sautéed onions and garlic on top. Add the optional apple slices, if using.
Finish by layering the remaining sauerkraut over everything. Pour the chicken broth evenly over the top.
Cover tightly with a lid or foil if baking in the oven.
Bake in the preheated oven for 2.5 to 3 hours, or set the slow cooker to low for 6-8 hours. The ribs should be tender and the flavors well combined.
Serve hot with mashed potatoes, rye bread, or your favorite side dish. Enjoy!
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.7 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1203 mg | 26% | |
*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.
