German Sauerkraut and Country Ribs
Experience the hearty, comforting flavors of traditional German cuisine with this German Sauerkraut and Country Ribs recipe. Tender, fall-off-the-bone country-style pork ribs are slow-cooked in a tangy, savory blend of sauerkraut, sweet apples, earthy caraway seeds, and a touch of Dijon mustard for depth. The dish is balanced with caramelized onions, garlic, and a hint of brown sugar, all simmered together in rich chicken broth for maximum flavor. Baked to perfection in a Dutch oven, this one-pot wonder is perfect for chilly evenings or cozy family dinners. Serve it with crusty bread or boiled potatoes to soak up every last bit of the delicious broth. With just 20 minutes of prep and a slow cook time to develop its robust flavors, this dish is both satisfying and easy to make. Popular keywords: German sauerkraut recipe, country ribs, slow-cooked pork, traditional German dish, one-pot meal.
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Recipe Information
Ingredients
- 2 lbs Country-style pork ribs
- 32 oz Sauerkraut
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Apple, peeled and diced
- 1 tsp Caraway seeds
- 1 cup Chicken broth
- 1 tbsp Brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 300°F (150°C).
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Season the country-style pork ribs with salt and black pepper on all sides.
Sear the ribs in the hot oil until browned, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the diced apple, caraway seeds, and brown sugar. Cook for 2 more minutes until the apple begins to soften.
Rinse the sauerkraut under cold water to remove excess brine, then drain well. Add it to the pot and stir to combine.
Stir in the chicken broth and Dijon mustard, ensuring everything is well mixed.
Return the seared ribs to the pot, nestling them into the sauerkraut mixture.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for 2 to 3 hours, or until the ribs are tender and the flavors have melded together. Stir halfway through cooking to prevent sticking.
Remove from the oven and let rest for 5 minutes before serving.
Serve the ribs on a plate with a generous portion of sauerkraut alongside. Enjoy with a crusty loaf of bread or boiled potatoes, if desired.
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.5 g | 290% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 9616 mg | 418% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 55.8 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4747 mg | 101% | |
*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.
