Baked Ribs and Sauerkraut

Teresa Ambra

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.

4.75 from 4 votes

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Pork Main Dish

Cuisine German

Servings

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. 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.

Keyword pork, pork ribs, sauerkraut

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