Spareribs and Sauerkraut
Delight in the comforting flavors of traditional comfort food with this mouthwatering Spareribs and Sauerkraut recipe. Tender, juicy pork spareribs are seared to golden perfection before being slow-simmered with tangy sauerkraut, sweet apple, and savory onion in a flavorful broth spiked with caraway seeds and a hint of brown sugar. This hearty one-pot meal marries smoky, sweet, and sour notes, creating a perfect balance of flavors that evoke warm, home-cooked goodness. Served alongside crusty bread, boiled potatoes, or spaetzle, it’s an irresistible dish that’s perfect for cold-weather dinners or cozy family gatherings. Simple to prepare yet packed with flavor, this recipe makes a hearty and satisfying meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 2 lbs pork spareribs
- 32 oz sauerkraut
- 1 large apple
- 1 medium onion
- 1 cup chicken broth
- 2 tbsp brown sugar
- 1 tsp caraway seeds
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp vegetable oil
Instructions
Trim any excess fat from the pork spareribs and cut them into individual ribs if they aren’t already prepped.
Season the ribs with salt and black pepper on both sides.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the spareribs on all sides until golden brown, about 3-4 minutes per side. Work in batches if necessary. Set the ribs aside on a plate.
Peel, core, and dice the apple into small pieces. Peel and slice the onion into thin strips.
In a large Dutch oven or heavy pot, spread half of the sauerkraut evenly on the bottom. Sprinkle 1 tablespoon of brown sugar over the sauerkraut and half of the caraway seeds.
Place the seared spareribs on top of the sauerkraut layer. Spread the diced apple and sliced onion evenly over the ribs.
Cover with the remaining sauerkraut, spreading it evenly. Sprinkle the remaining tablespoon of brown sugar and the rest of the caraway seeds over the top.
Pour the chicken broth over the entire mixture. Bring the pot to a gentle simmer over medium heat.
Cover the pot with a lid and reduce the heat to low. Let it cook for 1.5 to 2 hours, stirring occasionally to ensure even cooking. Add more broth or water if the mixture looks too dry.
Taste and adjust the seasoning with additional salt and pepper if needed before serving.
Serve hot with crusty bread, boiled potatoes, or spaetzle for a complete meal.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 18.6 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1162 mg | 25% | |
*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.
