Spare Ribs with Sauerkraut
Transform your next dinner into a hearty culinary experience with this irresistible Spare Ribs with Sauerkraut recipe! Featuring tender, fall-off-the-bone pork spare ribs slow-braised in a flavorful mix of tangy sauerkraut, savory seasonings, and aromatic spices like smoked paprika and caraway seeds, this dish is a comforting showcase of German-inspired flavors. The sauerkraut, subtly sweetened with brown sugar and infused with garlic, onion, and bay leaves, perfectly complements the rich, juicy ribs. Cooked low and slow in chicken broth for maximum tenderness, this one-pot meal is an ideal centerpiece for cozy family dinners. Serve it hot alongside creamy mashed potatoes or crusty bread to soak up the scrumptious juices. Perfect for cooler weather, this recipe promises warm, bold flavors that will have everyone coming back for seconds! Keywords: spare ribs recipe, sauerkraut recipe, German comfort food, braised pork ribs, one-pot meal.
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Recipe Information
Ingredients
- 2 pounds Pork spare ribs
- 32 ounces Sauerkraut
- 1 large Yellow onion
- 2 pieces Garlic cloves
- 1 teaspoon Caraway seeds
- 2 pieces Bay leaves
- 2 cups Chicken broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Brown sugar
Instructions
Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the spare ribs with the salt, black pepper, and smoked paprika on all sides.
Add vegetable oil to the pot. Sear the ribs in batches until browned on both sides, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
Peel and dice the onion, then mince the garlic cloves.
In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
Rinse the sauerkraut under cold water to remove excess brine if desired for a milder flavor. Drain well.
Stir the sauerkraut into the pot along with the caraway seeds, bay leaves, and brown sugar. Mix well to combine.
Nestle the seared ribs back into the pot, ensuring they are partially submerged in the sauerkraut mixture.
Pour the chicken broth into the pot and bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Allow the ribs and sauerkraut to braise for 1.5 to 2 hours, stirring occasionally. The ribs should be tender and almost falling off the bone.
Taste and adjust seasonings as needed before serving.
Serve the spare ribs hot, accompanied by the sauerkraut. This dish pairs wonderfully with mashed potatoes or crusty bread.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.3 g | 336% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 10204 mg | 444% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 40.9 g | ||
| Protein | 202.5 g | 405% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 596 mg | 46% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4269 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.
