Hochrippe Und Sauerkraut Spareribs and Sauerkraut
Infused with the hearty flavors of traditional German cuisine, Hochrippe Und Sauerkraut (Spareribs and Sauerkraut) is a comforting, one-pot dish that’s perfect for cozy gatherings. Tender pork spareribs are seared until golden, then slowly simmered in a flavorful medley of tangy sauerkraut, savory chicken stock, and aromatic spices like caraway seeds and bay leaves. A touch of brown sugar balances the dish with a hint of sweetness, and the optional addition of diced apple adds a unique layer of complexity. Ready in just two hours, this recipe creates melt-in-your-mouth ribs that are infused with the rich, tangy goodness of sauerkraut. Serve with boiled potatoes, crusty bread, or a dollop of mustard for an authentic Bavarian-inspired meal that’s as satisfying as it is simple. Perfect for lovers of slow-cooked comfort food, this dish is a delectable balance of sweet, savory, and tangy flavors.
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Recipe Information
Ingredients
- 2 lbs pork spareribs
- 32 oz sauerkraut
- 1 medium yellow onion
- 2 cloves garlic cloves
- 2 tbsp vegetable oil
- 1.5 cups chicken stock
- 1 tbsp brown sugar
- 1 tsp caraway seeds
- 2 bay leaves
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 small apple (optional, for added sweetness)
Instructions
Begin by prepping your ingredients: finely chop the onion, mince the garlic, and if using, peel, core, and dice the apple.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Season the pork spareribs with salt and black pepper, then sear them in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the ribs and set them aside.
In the same pot, sauté the onions for 3-4 minutes until softened and translucent. Add the garlic and cook for an additional minute until fragrant.
Reduce the heat to low, then add the sauerkraut, chicken stock, brown sugar, caraway seeds, bay leaves, and diced apple (if using) to the pot. Stir to combine.
Nestle the browned spareribs into the sauerkraut mixture, ensuring they are partially submerged.
Cover the pot with a lid and let it simmer on low heat for 2 hours, stirring occasionally, until the ribs are tender and infused with the sauerkraut's flavor.
Once cooked, remove the bay leaves and adjust the seasoning with more salt and pepper if needed.
Serve the spareribs hot alongside the sauerkraut. This dish pairs wonderfully with boiled potatoes, crusty bread, or a side of mustard.
Nutrition Facts
Calories |
4500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.5 g | 480% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8098 mg | 352% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 46.3 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 580 mg | 45% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3902 mg | 83% | |
*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.
