German Sauerkraut and Country Ribs

Experience the hearty, comforting flavors of traditional German cuisine with this German Sauerkraut and Country Ribs recipe. Tender, fall-off-the-bone country-style pork ribs are slow-cooked in a tangy, savory blend of sauerkraut, sweet apples, earthy caraway seeds, and a touch of Dijon mustard for depth. The dish is balanced with caramelized onions, garlic, and a hint of brown sugar, all simmered together in rich chicken broth for maximum flavor. Baked to perfection in a Dutch oven, this one-pot wonder is perfect for chilly evenings or cozy family dinners. Serve it with crusty bread or boiled potatoes to soak up every last bit of the delicious broth. With just 20 minutes of prep and a slow cook time to develop its robust flavors, this dish is both satisfying and easy to make. Popular keywords: German sauerkraut recipe, country ribs, slow-cooked pork, traditional German dish, one-pot meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 2 lbs Country-style pork ribs
• 32 oz Sauerkraut
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 medium Apple, peeled and diced
• 1 tsp Caraway seeds
• 1 cup Chicken broth
• 1 tbsp Brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp Vegetable oil
• 0.5 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 3

Season the country-style pork ribs with salt and black pepper on all sides.

Step 4

Sear the ribs in the hot oil until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Step 5

In the same pot, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.

Step 6

Stir in the diced apple, caraway seeds, and brown sugar. Cook for 2 more minutes until the apple begins to soften.

Step 7

Rinse the sauerkraut under cold water to remove excess brine, then drain well. Add it to the pot and stir to combine.

Step 8

Stir in the chicken broth and Dijon mustard, ensuring everything is well mixed.

Step 9

Return the seared ribs to the pot, nestling them into the sauerkraut mixture.

Step 10

Cover the pot with a lid and transfer it to the preheated oven.

Step 11

Bake for 2 to 3 hours, or until the ribs are tender and the flavors have melded together. Stir halfway through cooking to prevent sticking.

Step 12

Remove from the oven and let rest for 5 minutes before serving.

Step 13

Serve the ribs on a plate with a generous portion of sauerkraut alongside. Enjoy with a crusty loaf of bread or boiled potatoes, if desired.

Nutrition Facts

Serving size	(2396.9g)

Amount per serving	% Daily Value*
Calories	3344.9

Total Fat 248.5g	0%
Saturated Fat 84.3g	0%
Polyunsaturated Fat 12.4g
Cholesterol 762.0mg	0%
Sodium 8748.4mg	0%
Total Carbohydrate 87.2g	0%
Dietary Fiber 33.0g	0%
Total Sugars 47.9g
Protein 195.6g	0%

Vitamin D 36.3IU	0%
Calcium 458.0mg	0%
Iron 22.1mg	0%
Potassium 4407.0mg	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: 66.4%

Protein: 23.2%

Carbs: 10.4%