Dutch Oven Spareribs Sauerkraut and Potatoes Supper
Cozy up with this hearty Dutch Oven Spareribs, Sauerkraut, and Potatoes Supper, a timeless comfort food blend perfect for family dinners. Tender pork spareribs are seared to golden perfection, then slow-baked with tangy sauerkraut, sweet apple cider, and a touch of brown sugar, creating a symphony of savory and slightly sweet flavors. Russet potatoes and carrots are nestled alongside the ribs, absorbing all the rich juices and becoming melt-in-your-mouth tender. This one-pot wonder, baked to perfection in a Dutch oven, is not only comforting but also easy to prepare, with just 15 minutes of hands-on prep before the oven works its magic. Whether you're craving a hearty weekend meal or a rustic dish for a cold evening, this recipe delivers big on wholesome flavor and simplicity.
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Recipe Information
Ingredients
- 2 pounds pork spareribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 16 ounces sauerkraut, drained
- 1 cup apple cider
- 2 tablespoons brown sugar
- 4 russet potatoes, peeled and quartered
- 3 carrots, peeled and cut into chunks
- 2 bay leaves
- 1 cup water or chicken stock
Instructions
Preheat your oven to 325°F (163°C).
Season the spareribs with salt, black pepper, and onion powder on all sides.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the spareribs on all sides until golden brown, about 2-3 minutes per side. Remove the spareribs from the Dutch oven and set them aside.
In the same Dutch oven, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the sauerkraut, apple cider, and brown sugar. Mix well to combine and scrape any browned bits from the bottom of the pan.
Nestle the spareribs back into the Dutch oven, placing them on top of the sauerkraut mixture.
Arrange the potatoes and carrots around the spareribs. Add the bay leaves and pour in the water or chicken stock to partially cover the vegetables and ribs.
Cover the Dutch oven with its lid and transfer it to the oven. Bake for about 2 hours, or until the spareribs are tender and the potatoes are cooked through.
Carefully remove the Dutch oven from the oven. Discard the bay leaves and serve the spareribs, sauerkraut, and vegetables hot. Enjoy!
Nutrition Facts
Calories |
4767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.4 g | 448% | |
| Saturated Fat | 121.8 g | 609% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6209 mg | 270% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 72.3 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6514 mg | 139% | |
*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.
