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Ribs and Sauerkraut

Tender, juicy ribs falling off the bone, paired with the tangy crunch of sauerkraut, creating a cozy meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: German
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds pork ribs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 2 cups sauerkraut drained
  • 1 cup chicken or vegetable broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Serving platter

Method
 

  1. Start by removing the membrane from the back of the ribs.
  2. Rub the ribs with salt, pepper, garlic powder, and onion powder.
  3. In a large pot, heat olive oil over medium-high heat.
  4. Sear the ribs for about 3-4 minutes on each side until golden brown.
  5. Remove the ribs and set them aside. Add the drained sauerkraut to the pot.
  6. Return the ribs to the pot, placing them on top of the sauerkraut.
  7. Pour in the broth and add apple cider vinegar and brown sugar.
  8. Cover the pot and simmer on low heat for about 2 hours.
  9. Once cooked, remove the ribs and let them rest for a few minutes before slicing.

Notes

Serve with crusty bread to soak up the delicious juices.