This easy and flavorful oven braised country ribs and sauerkraut recipe comes together quickly, then braises to fork tender perfection in just about 3 hours! This easy recipe is also easily adapted to a slow cooker!JUMP TO RECIPE
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Easy, flavorful Braised Country Style Pork Ribs and Sauerkraut
Cooked over slow and low heat with tangy sauerkraut, this country ribs and sauerkraut recipe is a great family style meal that's satisfying and comforting. With seared country pork ribs, beer, sauerkraut, flavorful caraway seeds- this richly flavorer, fall off the bone dish goes great alongside your favorite veggies and a pile of creamy mashed potatoes!
These meaty ribs have big time flavor, and have been a family favorite for years! It's a classic, warming, homestyle meal everyone will love.
To make this braised country ribs and sauerkraut recipe, you will need:
- 2-3 lbs pork country style ribs. You can use bone in or boneless ribs.
- Coarse Kosher salt, for seasoning pork on all sides and browning.
- Neutral oil such as canola oil or vegetable oil for browning the ribs.
- A medium onion, thinly sliced.
- One medium Granny Smith apple, thinly sliced. You can slice thinly by hand, or use a mandolin slicer.
- 4 cloves garlic, peeled and smashed.
- Caraway seeds. A little bit goes a long way, but these add a great peppery and earthy flavor to the dish.
- 2 lbs bagged Sauerkraut and juices. You could also use canned or jarred sauerkraut. I love the flavor of the bagged fresh sauerkraut.
- A can of lager style beer.
- Kitchen bouquet browning and seasoning sauce. This adds a great depth and richness to the finished ribs.
How to make Country Style Pork Ribs
- Preheat the oven to 325 degrees F. Set rack in appropriate position to a accommodate a large dutch oven.
- In a large dutch oven, add oil, and heat over medium high heat.
- Dry the pork ribs well with paper towels, and season pork on all sides with coarse Kosher salt, and add the pan in small batches, sear on all sides until well browned, 5-6 minutes a side. Remove to a plate and set aside until all ribs are browned. Do not overcrowd the pan more maximum browning.
- After all ribs are browned, add the sliced onions, apples and whole garlic and sauté for 3 minutes, stirring occasionally.
- Turn off the heat, and place ribs and their accumulated juices back to the pot with the remaining ingredients. Stir to combine, cover and transfer to the oven for 3 hours.
What are country ribs?
Country-style ribs are from the region of the pig where the loin meets the shoulder. This cut contains a mix of lean, loin meat, as well as rich dark meat from the shoulder. If using a bone-in cut, the ribs contain a part of the shoulder blade or rib bone as well.
These ribs take best to a slow and low cook, or braise, and become fork tender after a few hours of cooking.
Can you make the country ribs and sauerkraut recipe in a slow cooker?
Yes! Just follow steps 1-4, then add everything to your crockpot for 5-6 hours on high, or 8 hours on low.
What to serve the the ribs and sauerkraut
These ribs go great with some mashed or roasted potatoes, and a side of veggies such as green beans or broccoli. A little apple sauce on the side is good, too! Here are some other great side dish recipes to try alongside the ribs:
- Browned Butter Boursin Mashed Potatoes
- Rosemary Air Fryer Potatoes
- Smoked Gouda and Cheddar Biscuits
- Air Fryer Baby Carrots
Is pork and sauerkraut good luck?
It is said that The Pennsylvania Dutch, in addition to several other cultures, believe that eating pork on New Year's Day brings good fortune for the New Year. The reasoning behind this is that pigs are known to root around with their snouts, in a forward motion. The symbolism being, that you always want to move forward, not backward in life- a great message for the New Year!
Substitutions and additions
This pork and sauerkraut recipe is easily adapted to your tastes, as well as what you have on hand. Here are some great swaps and additions you can make to make the dish your own.
- Use bone in or boneless country style ribs, or, you can also use boneless pork shoulder, cut into smaller pieces (about 2").
- For a sweeter variation, use gala or pink lady apple instead of the Granny Smith.
- Try a red onion, yellow onion or white onion.
- Not a fan of cooking with beer? Swap it for an equal amount of chicken broth.
- Short on time? Transfer everything to your crockpot. Just follow steps 1-4, then add everything to your crockpot for 5-6 hours on high, or 8 hours on low.
- You can use bagged, canned or jarred sauerkraut for this recipe. If your sauerkraut looks a bit dry, add a bit of water along with it.
- If you can't find Kitchen Bouquet, Gravy Master also works well! You can also skip this step and the flavor will still be delicious.
- Add some fresh ground black pepper for a little extra kick!
Any leftover Ribs and Sauerkraut can be stored in an airtight container in the refrigerator for up to 4 days. With the water content of the sauerkraut, I would not recommend freezing the leftovers from this recipe,
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Braised Country Style Pork Ribs and Sauerkraut
- large dutch oven
- 2-3 lbs pork spare ribs (bone in or boneless)
- Coarse Kosher salt, for seasoning pork on all sides
- 1 tablespoon canola oil, for browning ribs
- 1 medium onion, thinly sliced
- 1 Granny Smith apple, thinly sliced
- 4 cloves garlic, peeled and smashed
- 1 teaspoon caraway seeds
- 2 lbs bagged sauerkraut and juices
- 16 oz lager beer
- 1 teaspoon Kitchen Bouquet browning and seasoning sauce
- 1. Preheat the oven to 325 degrees F. Set rack in appropriate position to a accommodate a large dutch oven. 2. In a large dutch oven, add oil, and heat over medium high heat. 3. Dry the pork ribs well with paper towels, and season pork on all sides with coarse Kosher salt, and add the pan in small batches, sear on all sides until well browned, 5-6 minutes a side. Remove to a plate and set aside until all ribs are browned. Do not overcrowd the pan more maximum browning. 4. After all ribs are browned, add the sliced onions, apples and whole garlic and sauté for 3 minutes, stirring occasionally. 5. Turn off the heat, and add the ribs and their accumulated juices back to the pot with the remaining ingredients. Stir to combine, cover and transfer to the oven for 3 hours.
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