Dutch Oven Spareribs Sauerkraut and Potatoes Supper

Cozy up with this hearty Dutch Oven Spareribs, Sauerkraut, and Potatoes Supper, a timeless comfort food blend perfect for family dinners. Tender pork spareribs are seared to golden perfection, then slow-baked with tangy sauerkraut, sweet apple cider, and a touch of brown sugar, creating a symphony of savory and slightly sweet flavors. Russet potatoes and carrots are nestled alongside the ribs, absorbing all the rich juices and becoming melt-in-your-mouth tender. This one-pot wonder, baked to perfection in a Dutch oven, is not only comforting but also easy to prepare, with just 15 minutes of hands-on prep before the oven works its magic. Whether you're craving a hearty weekend meal or a rustic dish for a cold evening, this recipe delivers big on wholesome flavor and simplicity.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 2 pounds pork spareribs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 16 ounces sauerkraut, drained
• 1 cup apple cider
• 2 tablespoons brown sugar
• 4 russet potatoes, peeled and quartered
• 3 carrots, peeled and cut into chunks
• 2 bay leaves
• 1 cup water or chicken stock

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the spareribs with salt, black pepper, and onion powder on all sides.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the spareribs on all sides until golden brown, about 2-3 minutes per side. Remove the spareribs from the Dutch oven and set them aside.

Step 4

In the same Dutch oven, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Stir in the sauerkraut, apple cider, and brown sugar. Mix well to combine and scrape any browned bits from the bottom of the pan.

Step 6

Nestle the spareribs back into the Dutch oven, placing them on top of the sauerkraut mixture.

Step 7

Arrange the potatoes and carrots around the spareribs. Add the bay leaves and pour in the water or chicken stock to partially cover the vegetables and ribs.

Step 8

Cover the Dutch oven with its lid and transfer it to the oven. Bake for about 2 hours, or until the spareribs are tender and the potatoes are cooked through.

Step 9

Carefully remove the Dutch oven from the oven. Discard the bay leaves and serve the spareribs, sauerkraut, and vegetables hot. Enjoy!

Nutrition Facts

Serving size	(2920.3g)

Amount per serving	% Daily Value*
Calories	4767.3

Total Fat 349.4g	0%
Saturated Fat 121.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 952.5mg	0%
Sodium 6208.6mg	0%
Total Carbohydrate 213.6g	0%
Dietary Fiber 37.1g	0%
Total Sugars 72.3g
Protein 156.1g	0%

Vitamin D 0IU	0%
Calcium 549.3mg	0%
Iron 18.7mg	0%
Potassium 6514.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.0%

Protein: 13.5%

Carbs: 18.5%