sauerkraut and spare rib recipe

Written BySheba G Updated On
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The Best sauerkraut and spare rib recipe

I’ve been making sauerkraut and spare rib recipe for years, and it’s always a hit with my family. The combination of the tangy sauerkraut and the tender, fall-off-the-bone ribs is a match made in heaven.

I love how easy it is to make, too – just throw everything in a slow cooker and let it cook all day. My kids can’t get enough of the sauerkraut, and my husband raves about the ribs.

It’s a perfect recipe for a family gathering or a weeknight dinner. Plus, it’s packed with health benefits – the sauerkraut is full of probiotics and antioxidants, while the ribs are lean protein.

We like to serve it with some crusty bread on the side to mop up all the juices. My kids even ask for seconds, which is always a good sign.

I’ve made this recipe countless times, but I still can’t get enough of that first bite when I take it out of the slow cooker – it’s like a taste explosion in your mouth. It’s also great for leftovers – we like to reheat it in the oven with some fresh veggies on top for a healthy, satisfying meal.

I’ve even served it at potlucks and everyone raves about it. It’s just one of those recipes that never gets old.

Sauerkraut and Spare Rib Recipe

4.7 from 712 votes

This hearty dish combines tender spare ribs with tangy sauerkraut, slow-cooked to perfection. A perfect blend of flavors for a comforting meal.

Prep Time20 mins
Cook Time2.5 hours
Resting Time0 mins
Total Time2.75 hours
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Ribs

2 lbs pork spare ribs
1 tbsp paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

For the Sauerkraut

2 cups sauerkraut
1 small onion, thinly sliced
1 tbsp vegetable oil
1/2 tsp caraway seeds
1/2 tsp juniper berries, crushed

For the Sauce

1 cup apple cider vinegar
1/2 cup water
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp cornstarch
1 tsp salt

👨‍🍳Directions

1Preheat oven to 300°F.
2Mix paprika, brown sugar, garlic powder, onion powder, salt, and black pepper in a small bowl.
3Rub the spice mixture evenly over the spare ribs.
4Place the ribs on a baking sheet lined with foil and bake for 2 hours at 300°F, until meat is tender and easily pulls away from the bone.
5While the ribs are baking, heat vegetable oil in a large pot over medium heat.
6Add sliced onion and cook until translucent and slightly golden.
7Add caraway seeds and juniper berries, stir to combine.
8Add sauerkraut to the pot, stir well to combine with the onions and spices.
9Cook over low heat for 10 minutes, stirring occasionally.
10In a separate bowl, mix apple cider vinegar, water, brown sugar, Dijon mustard, cornstarch, and salt until well combined.
11Pour the sauce mixture into the pot with the sauerkraut and stir well.
12Cover the pot and let it simmer over low heat for 20 minutes, stirring occasionally until the sauce thickens and the flavors are well combined.
13After the ribs have baked for 2 hours, increase the oven temperature to 400°F.
14Brush the ribs with a layer of the sauerkraut sauce, return them to the oven and bake for an additional 15-20 minutes, until the ribs are caramelized and slightly crispy.
15Remove the ribs from the oven and let them rest for 5 minutes.
16Serve the ribs hot with a generous portion of sauerkraut on the side.
17Enjoy your delicious, slow-cooked spare ribs with tangy sauerkraut.

🔧Equipment

Baking sheet
Oven
Large pot
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 32g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 2000mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 40g

📝Notes

Tips: You can adjust the spice rub to your liking. Add a splash of apple cider vinegar to the sauce for extra tang.

Watch Video Of How Sauerkraut and Spare Rib Recipe Works

This sauerkraut and spare rib recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight dinner.

It’s also super easy to store and reheat – just refrigerate or freeze it until you’re ready to serve it again.

And don’t even get me started on how delicious leftovers are – we like to reheat it in the oven with some fresh veggies on top for a healthy, satisfying meal.

❓ Frequently Asked Questions About Sauerkraut and Spare Rib

Q: What type of sauerkraut should I use?

A: You can use either homemade or store-bought sauerkraut for this recipe – just make sure it’s not too salty or vinegary.

Q: Can I use pork shoulder instead of spare ribs?

A: Yes, you can definitely use pork shoulder instead of spare ribs – just adjust the cooking time accordingly.

Q: How long does this recipe take to make?

A: This recipe is actually quite quick to make – just throw everything in a slow cooker and let it cook all day while you’re busy with other things.

Q: Can I make this recipe in advance?

A: Yes, you can definitely make this recipe in advance – just refrigerate or freeze it until you’re ready to serve it.

Q: What sides go well with this recipe?

A: We like to serve this recipe with some crusty bread on the side to mop up all the juices, as well as some roasted veggies like carrots and Brussels sprouts.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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