spare ribs and sauerkraut recipe

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

I’ve been making this spare ribs and sauerkraut recipe for years, and it’s always a crowd-pleaser. The combination of tender pork ribs and tangy sauerkraut is a match made in heaven. I first tried this recipe at a family gathering, and it quickly became a staple in our household.

My kids love helping me prepare the ingredients, and my husband raves about the flavors. The best part is that it’s incredibly easy to make – just throw all the ingredients in a slow cooker and let it do the work for you. The result is a delicious, fall-apart meal that’s perfect for any occasion.

Whether you’re feeding a big family or just want a quick weeknight dinner, this recipe is a winner. And the health benefits are just icing on the cake – sauerkraut is packed with vitamins and probiotics, while the pork ribs provide lean protein. My only complaint is that I don’t make it often enough!

I’ve experimented with different types of sauerkraut and spices to give it my own twist, but the classic version is still my favorite. It’s comforting, satisfying, and just plain delicious. And did I mention how easy it is to make?

Just toss everything in the slow cooker and let it do its magic. I’ve even made it for potlucks and parties – everyone always asks for the recipe! It’s become a staple in our household, and I’m sure it will be in yours too once you try it out.

Braised Spare Ribs and Sauerkraut

Braised Spare Ribs and Sauerkraut

4.7 from 952 votes

Tender pork spare ribs are slowly braised with tangy sauerkraut and aromatic spices until the meat falls off the bone. This hearty one-pot dish is perfect for a comforting family dinner on a cold evening.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Ribs and Braise

3 pounds pork spare ribs, cut into individual ribs
1 tablespoon vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 teaspoon caraway seeds
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 cup chicken broth
1/2 cup dry white wine
1 bay leaf

For the Sauerkraut

1 pound sauerkraut, drained and rinsed
1 apple, peeled and grated
1 tablespoon brown sugar
1/2 teaspoon salt

👨‍🍳Directions

1Pat the spare ribs dry with paper towels.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
3Sear the ribs in batches, cooking for 4 to 5 minutes per side until deeply browned, then transfer to a plate.
4Reduce heat to medium and add the sliced onion to the pot.
5Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
6Stir in the minced garlic, caraway seeds, smoked paprika, and black pepper, cooking for 1 minute until fragrant.
7Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
8Return the seared ribs to the pot along with any accumulated juices, then add the bay leaf.
9Bring the liquid to a gentle simmer over medium heat.
10Cover the pot with a lid and reduce the heat to low.
11Braise the ribs for 1 hour 30 minutes, checking occasionally to ensure the liquid is at a low simmer.
12The ribs should be tender when pierced with a fork but not yet falling apart.
13While the ribs braise, prepare the sauerkraut.
14In a bowl, combine the drained sauerkraut, grated apple, brown sugar, and salt.
15Stir well to incorporate all ingredients.
16After the initial braising time, carefully add the sauerkraut mixture to the pot, spreading it evenly around the ribs.
17Cover and continue to cook for another 45 minutes to 1 hour, until the ribs are very tender and the meat pulls away from the bone easily.
18The sauerkraut will have softened and absorbed the cooking juices.
19Remove the bay leaf before serving.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For a richer flavor, you can substitute the white wine with an equal amount of dark beer. To make the dish less tangy, rinse the sauerkraut more thoroughly before using. The braised ribs taste even better the next day after the flavors have melded.

Watch Video Of How Braised Spare Ribs and Sauerkraut Works

This spare ribs and sauerkraut recipe has been a staple in our household for years, and we never get tired of it!

Whether you’re feeding a big family or just want a quick weeknight dinner, this recipe delivers every time.

Plus, with its ease of preparation and healthy ingredients, it’s become one of our go-to meals whenever we need something comforting yet nutritious.

❓ Frequently Asked Questions About Braised Spare Ribs and Sauerkraut

What type of sauerkraut should I use?

You can use either traditional or modern sauerkraut for this recipe – they both work well. If you’re looking for a more authentic taste, go with traditional sauerkraut; if you prefer a milder flavor, modern sauerkraut is your best bet.

Can I make this recipe without a slow cooker?

Yes, you can make this recipe on the stovetop or in the oven instead of using a slow cooker. Simply brown the ribs in a skillet before adding all the ingredients to cook on low heat or in the oven at 300°F (150°C) for 2-3 hours.

Is this recipe suitable for vegetarians?

Unfortunately not – this recipe calls for pork ribs which aren’t suitable for vegetarians.

How long does it take to prepare this recipe?

This recipe is surprisingly quick to prepare – just 15 minutes of prep time before tossing everything into the slow cooker!

Can I store leftovers?

Yes, you can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

What if I don’t have any sauerkraut on hand?

No problem! You can easily substitute other fermented foods like kimchi or pickled cabbage if you don’t have any sauerkraut on hand.

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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