Hochrippe Und Sauerkraut Spareribs and Sauerkraut

Infused with the hearty flavors of traditional German cuisine, Hochrippe Und Sauerkraut (Spareribs and Sauerkraut) is a comforting, one-pot dish that’s perfect for cozy gatherings. Tender pork spareribs are seared until golden, then slowly simmered in a flavorful medley of tangy sauerkraut, savory chicken stock, and aromatic spices like caraway seeds and bay leaves. A touch of brown sugar balances the dish with a hint of sweetness, and the optional addition of diced apple adds a unique layer of complexity. Ready in just two hours, this recipe creates melt-in-your-mouth ribs that are infused with the rich, tangy goodness of sauerkraut. Serve with boiled potatoes, crusty bread, or a dollop of mustard for an authentic Bavarian-inspired meal that’s as satisfying as it is simple. Perfect for lovers of slow-cooked comfort food, this dish is a delectable balance of sweet, savory, and tangy flavors.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 2 lbs pork spareribs
• 32 oz sauerkraut
• 1 medium yellow onion
• 2 cloves garlic cloves
• 2 tbsp vegetable oil
• 1.5 cups chicken stock
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 2 bay leaves
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 small apple (optional, for added sweetness)

Directions

Step 1

Begin by prepping your ingredients: finely chop the onion, mince the garlic, and if using, peel, core, and dice the apple.

Step 2

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

Step 3

Season the pork spareribs with salt and black pepper, then sear them in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the ribs and set them aside.

Step 4

In the same pot, sauté the onions for 3-4 minutes until softened and translucent. Add the garlic and cook for an additional minute until fragrant.

Step 5

Reduce the heat to low, then add the sauerkraut, chicken stock, brown sugar, caraway seeds, bay leaves, and diced apple (if using) to the pot. Stir to combine.

Step 6

Nestle the browned spareribs into the sauerkraut mixture, ensuring they are partially submerged.

Step 7

Cover the pot with a lid and let it simmer on low heat for 2 hours, stirring occasionally, until the ribs are tender and infused with the sauerkraut's flavor.

Step 8

Once cooked, remove the bay leaves and adjust the seasoning with more salt and pepper if needed.

Step 9

Serve the spareribs hot alongside the sauerkraut. This dish pairs wonderfully with boiled potatoes, crusty bread, or a side of mustard.

Nutrition Facts

Serving size	(2657.0g)

Amount per serving	% Daily Value*
Calories	4500.5

Total Fat 374.5g	0%
Saturated Fat 130.6g	0%
Polyunsaturated Fat 20.8g
Cholesterol 1020.8mg	0%
Sodium 8098.1mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 32.4g	0%
Total Sugars 46.3g
Protein 165.5g	0%

Vitamin D 36.3IU	0%
Calcium 580.3mg	0%
Iron 23.6mg	0%
Potassium 3902.0mg	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: 77.2%

Protein: 15.2%

Carbs: 7.6%