German Spareribs And Sauerkraut Recipes

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SPARE RIBS WITH SAUERKRAUT



Spare Ribs With Sauerkraut image

Posting for ZWT6 German/Benelux region. Recipe is from germancookbooks.com Authentic German Home Style Recipes. AKA SCHWEINERIPPEN MIT SAUERKRAUT

Provided by Papa D 1946-2012

Categories     Pork

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs pork spareribs
2 (16 ounce) cans sauerkraut
3 tablespoons shortening
1/2 cup white wine
1 1/2 cups water
1 medium onion (diced)
1 apple (grated)
1 medium potato
1 bay leaf
3 whole cloves
salt, pepper, sugar

Steps:

  • Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.
  • In a large Dutch oven sauté the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally.
  • Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.
  • Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of sugar.

Nutrition Facts : Calories 1021.8, Fat 76.9, SaturatedFat 24, Cholesterol 227.2, Sodium 1819.6, Carbohydrate 30.1, Fiber 10.2, Sugar 10.9, Protein 47.7

GERMAN SPARERIBS AND SAUERKRAUT



German Spareribs and Sauerkraut image

This scrumptious dish was introduced to me by my German college roommate many years ago. We fixed it in our dorm room, which was verbotten, so I always associate this meal with an electric fry pan. I seem to remember we cooked the potatoes with the ribs in the same pan, but I think boiling the potatoes separately is a better idea.

Provided by Mary Leverington

Categories     Pork

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 lbs pork spareribs, cut into serving pieces
1 large onion, sliced
5 cloves garlic, sliced
2 granny smith apples, chopped (you can leave the skins on)
1 can cream of mushroom soup
1 (28 ounce) can sauerkraut, drained and rinsed well
salt and pepper
12 medium red potatoes

Steps:

  • Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
  • Remove to a platter temporarily as you fry each batch.
  • Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
  • Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
  • Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
  • Add onions, garlic, and apples and stir again.
  • Place spareribs on top and cover pan.
  • Cook for about an hour on low, stirring occasionally.
  • Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
  • Boil potatoes in salted water until just barely fork-tender.
  • Serve the sauce over the potatoes.

GERMAN PORK CHOPS AND SAUERKRAUT



German Pork Chops and Sauerkraut image

As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!

Provided by Pat Mathena Oglesby

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 8

Number Of Ingredients 6

8 center cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1 onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
  • Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g

GERMAN SAUERKRAUT AND COUNTRY RIBS



German Sauerkraut and Country Ribs image

This is just plain good. Serve with mashed potatoes and chew slowly to enjoy. If you are not a fan of caraway seeds just omit them.

Provided by Baby Chevelle

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 6

3 lbs country-style pork ribs or 3 lbs spareribs
2 lbs bulk sauerkraut
1 teaspoon caraway seed
1 teaspoon celery seed
1/2 cup barley
1 dash pepper

Steps:

  • Wash and cut pork into seving size pieces.
  • Mix all ingredients together.
  • Do NOT rinse kraut.
  • Simmer slowly about 3 hours, adding a bit of water as needed.

Nutrition Facts : Calories 948.2, Fat 64.7, SaturatedFat 22.3, Cholesterol 234.7, Sodium 1701.5, Carbohydrate 27.1, Fiber 9.9, Sugar 4.2, Protein 62.9

SIMPLE SPARERIB & SAUERKRAUT SUPPER



Simple Sparerib & Sauerkraut Supper image

This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. - Donna Harp, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 13

1 pound fingerling potatoes
1 medium onion, chopped
1 medium Granny Smith apple, peeled and chopped
3 slices thick-sliced bacon strips, cooked and crumbled
1 jar (16 ounces) sauerkraut, undrained
2 pounds pork spareribs
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
3 tablespoons brown sugar
1/4 teaspoon caraway seeds
1/2 pound smoked Polish sausage, cut into 1-inch slices
1 cup beer

Steps:

  • Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

Nutrition Facts : Calories 590 calories, Fat 37g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 1285mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 4g fiber), Protein 30g protein.

SPARERIBS AND KRAUT



Spareribs and Kraut image

This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.

Provided by JMIES

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h10m

Yield 4

Number Of Ingredients 4

1 rack pork spareribs cut into 2-rib portions
salt and pepper to taste
4 red potatoes, quartered
1 (16 ounce) jar sauerkraut, drained

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
  • Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
  • Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
  • Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

Nutrition Facts : Calories 977.6 calories, Carbohydrate 43.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 6.5 g, Protein 62.4 g, SaturatedFat 22.2 g, Sodium 942.8 mg, Sugar 3.8 g

RIBS, SAUERKRAUT AND DUMPLINGS



Ribs, Sauerkraut and Dumplings image

My grandmother gave me this recipe 40 years ago. It was a favorite at all our family gatherings and church socials. Today my children are grown and off on their own, but whenever they come home to visit, they still ask me to prepare this memorable family dinner!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 12

3 pounds pork spareribs or country-style pork ribs, cut into serving-size pieces
1 can (27 ounces) sauerkraut, undrained
3/4 cup water
1 teaspoon brown sugar
1/2 teaspoon caraway seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup 2% milk
Chopped fresh parsley, optional
Paprika, optional

Steps:

  • Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.

Nutrition Facts : Calories 639 calories, Fat 35g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1249mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 5g fiber), Protein 39g protein.

SAUERKRAUT AND SPARERIBS



Sauerkraut and Spareribs image

This is a New Year's Day tradition for my hubby's family. It has German origins and is supposed to bring good luck in the New Year. Note: My MIL says that the spareribs must be country-style; baby back don't work for this one. The amount of sauerkraut used depends on how much you want to eat. We found 2 cans to be too much; next time, we'll scale it down to 1 1/2. *Note: In light of Charlotte J's review, I also want to suggest adding apples or onions if you feel that it needs more flavor. This is how hubby's family has done this one for years, and I would probably tinker with it if given the chance, but I better not mess with his tradition ;)

Provided by noway

Categories     Pork

Time 6h

Yield 4 serving(s)

Number Of Ingredients 3

3 -4 lbs country-style spareribs
2 (14 ounce) cans sauerkraut
3 teaspoons brown sugar, divided use

Steps:

  • Preheat oven to 425°F.
  • Bake spareribs for 45-50 min, covered. This is to remove excess grease.
  • Drain sauerkraut and reserve the liquid.
  • Layer sauerkraut and ribs in crockpot. Add 1 tsp brown sugar to each layer of sauerkraut. (The end layers should be: sauerkraut layer on bottom, followed by 3 ribs, another layer of sauerkraut, 3 more ribs, and a final layer of sauerkraut).
  • Pour 1/2 cup of reserved sauerkraut liquid into crockpot.
  • Cook on low in crockpot for 4-5 hours. Check liquid levels occasionally and add more reserved liquid if necessary.

Nutrition Facts : Calories 996.8, Fat 80, SaturatedFat 25.7, Cholesterol 272.6, Sodium 1656.8, Carbohydrate 12.3, Fiber 6, Sugar 7.1, Protein 54.6

BAKED SPARERIBS WITH SAUERKRAUT AND APPLES



Baked Spareribs With Sauerkraut and Apples image

Make and share this Baked Spareribs With Sauerkraut and Apples recipe from Food.com.

Provided by MizzNezz

Categories     Pork

Time 2h8m

Yield 5 serving(s)

Number Of Ingredients 8

3 lbs spareribs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (32 ounce) jar sauerkraut (undrained)
2 teaspoons firmly packed brown sugar
2 tart apples, peeled and chopped
1/2 cup chopped onion
1/4 cup water

Steps:

  • Heat oven to 450°F degrees.
  • Cut ribs into serving pieces.
  • Place in 13x9-inch pan; sprinkle with salt and pepper.
  • Bake uncovered for 20 minutes.
  • Reduce oven to 350°F degrees.
  • Remove ribs; drain fat from pan.
  • In same pan, combine sauerkraut, sugar, apples, onion, and water.
  • Spread it all out evenly.
  • Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.

SPARERIBS AND SAUERKRAUT



Spareribs and Sauerkraut image

You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.

Provided by Karyl Bannister

Categories     Beef     Bake     Beef Rib     Spring

Yield Makes 4 servings

Number Of Ingredients 4

8 country-style spareribs
1 1-pound can sauerkraut, drained
About one-half 18-ounce bottle barbecue sauce
No salt, no freshly ground black pepper!

Steps:

  • Preheat the oven to 300°F. Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over. Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan. For more ribs, get a bigger pan and more kraut.
  • Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs - not the kraut - with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.

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