Ribs and Kraut
Transform dinner into a hearty, old-world comfort food experience with this irresistible Ribs and Kraut recipe. Succulent pork spare ribs are seared to golden perfection and slow-braised in a savory mix of tangy sauerkraut, sweet apple, onion, and a hint of caraway for a rich depth of flavor. Brown sugar lends a subtle sweetness, while chicken broth infuses the dish with moisture, ensuring the ribs are fall-off-the-bone tender after a few luxurious hours in the oven. Perfectly balanced between savory and tangy, this dish is a satisfying centerpiece for any traditional meal. Serve it up with rustic bread or mashed potatoes, and let the timeless flavors take center stage. Whether you're seeking a comforting family dinner or a showstopping recipe for sauerkraut lovers, this one-pot meal is sure to impress.
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Recipe Information
Ingredients
- 2 pounds Pork spare ribs
- 32 ounces Sauerkraut
- 1 large Onion
- 1 medium Apple
- 1 teaspoon Caraway seeds
- 2 tablespoons Brown sugar
- 1 cup Chicken broth
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 325°F (165°C).
Season the pork spare ribs with salt and black pepper on all sides.
In a large, oven-safe Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
Sear the ribs in batches until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
Peel and thinly slice the onion, and core and dice the apple.
In the same pot, add the sliced onion and sauté until translucent, about 3-5 minutes.
Stir in the diced apple, sauerkraut, caraway seeds, and brown sugar. Mix well.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Nestle the seared ribs into the sauerkraut mixture, ensuring they are partially submerged.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, or until the ribs are tender and easily pull away from the bone.
Remove the pot from the oven and let it rest for 10 minutes before serving.
Serve the ribs with generous portions of sauerkraut on the side. Enjoy!
Nutrition Facts
Calories |
3478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.3 g | 321% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 8469 mg | 368% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 65.2 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 581 mg | 45% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4289 mg | 91% | |
*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.
