Spareribs Sauerkraut
Indulge in the comforting flavors of our hearty Spareribs Sauerkraut recipe—a savory slow-cooked dish that brings together tender, fall-off-the-bone pork spareribs and tangy sauerkraut. This rustic one-pot meal is enhanced by the sweet-tart notes of thinly sliced apples, aromatic garlic, and a touch of caraway seeds, creating a harmonious balance of flavors. Gently simmered in chicken or beef broth and finished in the oven, the dish achieves a rich, melt-in-your-mouth texture with minimal effort. Ideal for chilly evenings or when craving a heartwarming classic, this recipe is best served alongside crispy bread or mashed potatoes to soak up every last drop of its savory juices. Perfect for family dinners or special occasions, this wholesome dish proves that comfort food can be elevated to new heights.
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Recipe Information
Ingredients
- 2 lbs pork spareribs
- 32 oz sauerkraut
- 1 large onion
- 1 large apple (preferably tart, like Granny Smith)
- 2 cloves garlic cloves
- 1 tsp caraway seeds
- 1 tbsp brown sugar
- 1 tsp paprika
- 2 tbsp vegetable oil
- 1 cup chicken or beef broth
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 350°F (175°C).
Cut the spareribs into individual ribs for easier browning and serving.
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Season the ribs with salt, pepper, and paprika, then sear them in batches until browned on all sides. Remove the ribs and set them aside.
Peel and finely slice the onion. Mince the garlic. Core and thinly slice the apple.
In the same pot, reduce the heat to medium and add the onions. Sauté for 3-4 minutes until softened and lightly golden.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the sauerkraut, apple slices, caraway seeds, and brown sugar. Mix everything well, ensuring the sauerkraut is evenly coated.
Pour in the chicken or beef broth and stir to deglaze the bottom of the pot, scraping up any browned bits for extra flavor.
Nestle the browned spareribs into the sauerkraut mixture, ensuring they are partially submerged.
Bring the mixture to a gentle simmer, then cover the pot with a lid.
Transfer the pot to the preheated oven and cook for 1.5 to 2 hours, or until the ribs are tender and the flavors have melded together. Stir occasionally to prevent sticking.
Remove the pot from the oven and let it rest for 5 minutes before serving.
Serve the spareribs with a generous portion of sauerkraut mixture on the side, and enjoy!
Nutrition Facts
Calories |
4485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.5 g | 475% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 8776 mg | 382% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 61.3 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 587 mg | 45% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4250 mg | 90% | |
*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.
