Sauerkraut and Spareribs
Savor the comforting, old-world flavors of Sauerkraut and Spareribs, a hearty one-pot dish that’s perfect for cozy family dinners. This timeless recipe combines tender, fall-off-the-bone spareribs with tangy sauerkraut, sweet brown sugar, and warm caraway seeds for a savory-sour balance that delights the palate. Slow-cooked to perfection in a rich apple cider vinegar and chicken broth base, it’s infused with layers of flavor from sautéed onions, garlic, and seared ribs. Ready in just over two hours, this satisfying meal is easy to prepare and pairs beautifully with mashed potatoes, boiled potatoes, or crusty bread. Whether you're craving a taste of German-inspired cuisine or simply a rustic, comforting dish, this sauerkraut and spareribs recipe is sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Spareribs
- 32 ounces (2 jars or cans) Sauerkraut
- 1 large, diced Yellow onion
- 2 cloves, minced Garlic
- 2 cups Chicken broth
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 1 teaspoon (optional) Caraway seeds
- 0.5 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (for searing) Oil
Instructions
Rinse the sauerkraut under cold water in a colander to reduce its acidity. Drain it well and set it aside.
Pat the spareribs dry with a paper towel and season them with salt and black pepper on both sides.
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the spareribs in batches for 2-3 minutes on each side until browned. Remove them from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pot by adding the apple cider vinegar, scraping the bottom with a wooden spoon to loosen any browned bits.
Stir in the sauerkraut, caraway seeds (if using), brown sugar, and chicken broth. Mix well to combine.
Nestle the seared spareribs into the sauerkraut mixture, ensuring they're mostly covered by the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 2 hours or until the spareribs are tender and the flavors are well combined. Check occasionally and add a little more broth if needed to keep everything moist.
Taste the dish and adjust the seasoning with additional salt and black pepper if necessary.
Serve hot with mashed potatoes, boiled potatoes, or crusty bread for a complete meal. Enjoy!
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 820 mg | 274% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 26.8 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2713 mg | 58% | |
*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.
