Braised Country Style Pork Ribs and Sauerkraut
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!
Servings: 4
Equipment
- large dutch oven
Ingredients
- 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
Instructions
- 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.