Baked Ribs and Sauerkraut

Teresa Ambra

Baked Ribs and Sauerkraut is a tasty and delicious pork main dish. The sauerkraut is combined with apples, onions, caraway seeds and brown sugar so it has a very pleasant taste rather than a bitter taste. This dish is gluten free.

3.93 from 13 votes

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Pork Main Dish

Cuisine German

Servings

Calories 378 kcal

Equipment

1 9x13" glass baking dish
1 sharp knife to cut vegetables and apple
1 wooden spoon
measuring cups
measuring spoons

Ingredients

3 lbs. boneless pork ribs you can also use spareribs or country-style ribs
4 cups sauerkraut undrained, 1 lb. 12-oz. or 1 qt.
2 tart apples peeled and chopped
1 small onion chopped
1/4 cup water
2 tbsp. light brown sugar packed
1 tsp. caraway seeds

Instructions

Preheat oven to 350°.
In a 9x13” 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.

Notes

NOTE: Other options include adding black pepper, garlic or garlic powder, celery salt or seed, and apple juice (instead of water), if desired.

Recipe adapted from Pillsbury.

Nutrition

Calories: 378kcalCarbohydrates: 14gProtein: 34gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 126mgSodium: 579mgPotassium: 736mgFiber: 4gSugar: 10gVitamin A: 53IUVitamin C: 13mgCalcium: 71mgIron: 3mg

Keyword pork, pork ribs, sauerkraut

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