Baked Ribs and Sauerkraut
2013 – Gluten Free Living
Baked Ribs and Sauerkraut has always been one of my favorite ways to prepare pork ribs. Years ago just after we were married I found this recipe in one of my cookbooks and decided to try it. I loved it instantly. But I have to admit I’ve always loved sauerkraut.
John prefers that I make this with boneless pork ribs rather than country-style bone-in ribs as the recipe dictates. But then, he prefers all of his meat without bones. So for convenience, ease, and personal preference we make this recipe with boneless pork ribs.
I found this delicious recipe in the Pillsbury cookbook. The combination of sauerkraut with apples, brown sugar, caraway sees and onion gives it such a wonderful flavor — toning down the sauerkraut and enhancing the whole dish. It is so quick and easy to throw together.
Those who don’t normally care for sauerkraut usually like this dish. If you want some more flavor consider adding black pepper, garlic, leeks, celery salt, and substitute apple juice for the water in the recipe. I usually omit the frying step and bake the casserole in the oven completely. This is also easily adaptable for the crockpot.
If you’re looking for a quick and easy dinner recipe, this is it. If you’re looking for economical, Baked Ribs and Sauerkraut is very economical per serving. If you’re looking for tasty, this recipe is grand in that department, too. The combination of flavors is wonderful.
Oh top of that sauerkraut is extremely healthy because of the processing it goes through–especially if you make your own! If you’re looking for a recipe with only a handful of ingredients, then Baked Ribs and Sauerkraut qualifies in that regard too!
When I first published this recipe way back in August 2012, I had been blogging less than six weeks. I was using a small iPhone 3 for a camera because that’s all I had. As a result, the pictures were not as clear and certainly not presented as well as I would have liked. I’ve been remaking all those first year recipes so I can retake the pictures and have better pictures to display for my followers.
To that end, I recently remade this recipe (August 2015), and updated the pictures. We had some friends recently move into a new home in the same neighborhood we are currently building a house. They are originally from Romania so they enjoy these old-world recipes.
I also made them a batch of Sweet and Sour Beets, along with Squash and Apple Bake, Lemon Coconut Pecan Cookies and some of my fantastic Peach Coffeecake Muffins. Ah, nothing like a wonderful home cooked meal on moving day when bodies are tired and the last thing you feel like doing is cooking! 🙂
Baked Ribs and Sauerkraut is one of the quickest and easiest meals you will ever put together. This economical main dish has wonderful, savory flavors.
The meat is very tender cooked this way and if you use bone-in ribs, it practically falls off the bone.
Baked Ribs and Sauerkraut is so succulent. The sauerkraut is mixed with apples, brown sugar, caraway seeds and onions so it doesn’t have a bitter taste like most sauerkraut does.
Here’s what I did.
I used these ingredients.
Pour UNDRAINED sauerkraut into a large mixing bowl. Don’t rinse the sauerkraut. You’ll want the flavor. Add brown sugar, diced onion, chopped apple, 1 tsp. caraway seeds and water.
Stir to combine.
Spread sauerkraut mixture on the bottom of a large 10×15″ casserole dish that has been sprayed with cooking spray. Place ribs on top of sauerkraut and sprinkle heavily with salt and pepper, if desired.
Bake at 350 for 1 1/2 to 2 hours.
Baked Ribs and Sauerkraut is an easy no-fuss recipe that our family loves. Even non-sauerkraut lovers usually don’t mind it served after it’s been cooked with apples, onions, and brown sugar.
We love Baked Ribs and Sauerkraut. It’s a delicious, gluten free alternative, main dish meal.
Here’s the recipe.
BAKED RIBS AND SAUERKRAUT
(Recipe adapted from Pillsbury Cookbook — Pillsbury now refers to this recipe as country-style ribs and sauerkraut)
- 3 lbs. boneless pork ribs (you can also use spareribs or country-style ribs)
- 4 cups (1 lb. 12-oz. or 1 qt.) undrained sauerkraut
- 2 tart apples, peeled and chopped
- 1 small onion, chopped
- ¼ cup water
- 2 tbsp. brown sugar
- 1 tsp. caraway seeds
- Preheat oven to 350°.
- In a 9×13” greased pan, combine sauerkraut, apples, onion, water, caraway seeds and brown sugar.
- Arrange ribs on top.
- Bake, uncovered, 1 ½ to 2 hours or until ribs are tender, stirring occasionally.
You can use boneless ribs or country style ribs with the bone. Either way works wonderfully. This is a quick and easy company dish if your guests like sauerkraut.
The seasonings in this main dish recipe are wonderful. The meat is very tender and works perfectly with the sauerkraut mixture.