Reviewed: Dec. 21, 2011

Nice basic recipe. browned the ribs in the oven, drained off the fat, then put them in a slow cooker. To the kraut I drained only half the liquid, shredded a small apple, and medium potato. I tossed this together with a tablespoon of caraway seeds, and placed this mixture in and around the ribs, cooked them on low for six hrs. The end result, was a falling off the bone, flavorful meal. I served these with twice backed potatoes.

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Reviewer:

PBFITZ

Cooking Level: Intermediate

Living In: Redondo Beach, California, USA

Reviewed: Sep. 30, 2011

I grill the ribs first, searing them at high heat then cooking them indirectly for an hour or so at medium heat. I seanson the ribs with coarse pepper, sea salt, and garlic powder before grilling, then add them to the kraut mixture, cover and cook in a preheated 300 degree oven for a couple of hours. Excellent with rye bread and boiled new potatoes with butter and parsley.

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Reviewer:

Cap'n Dave

Reviewed: Jan. 3, 2011

This was a delicious recipe. My children all loved it! I used boneless ribs and they were so tender and juicy. Thanks!

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Reviewer:

Mr. Stevo

Home Town: Springfield, Virginia, USA

Reviewed: Feb. 24, 2010

Das ist gut!! Just like Mama used to make. :) I used boneless country ribs and they came out nice and tender. I used garlic powder, onion salt and pepper over the ribs before the first bake. I used a can of sauerkraut, (forgot to check how much they called for here before fixing) but next time I'd use two cans, it went quickly! I increased the cooking time to ensure the ribs would be tender. :) This is a keeper!

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Reviewer:

DRCOX

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Saint Joseph, Missouri, USA

Reviewed: Jul. 21, 2009

Classic German. Just like I had growing up. I did increase cooking time about 20 min. Beef ribs can be used too. Probably the best way to cook beef ribs.

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Reviewer:

charlesc

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Stillwater, Oklahoma, USA

Reviewed: Jan. 27, 2008

Update to my previous rating. I used 'sliced spareribs' (not country style), sorry for the error.

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Reviewer:

Sandi Dee

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

Reviewed: Nov. 18, 2007

I doubled the time for the ribs and the kraut. The ribs were cooked ok, but not falling off the bone tender. Agree with an earlier reviewer, an hour for the ribs and three hours for everything combined. Also, I added 1/4 of a chopped onion to the sauerkraut. It was too crunchy and prominent at the end. Pre-cooking is needed.

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Reviewer:

PARABIANS

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Cooking Level: Expert

Living In: Boyd, Texas, USA

Reviewed: Oct. 18, 2007

They were tasty, I would make them again. But you really DO have to drain ALL of the grease before covering and baking second time around. I DID and they were still a bit greasy. But I will make them again.

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Reviewer:

GRANNYLIN

Cooking Level: Expert

Living In: Griffith, Indiana, USA

Reviewed: Aug. 23, 2007

I thought this recipe was very good, I also used garlic salt and garlic pepper and, seared the ribs and baked them for 1 hr at 400 and then 300 for 3 hrs it was so tender and the potatoes on the top ,I put the saurkraut on the bottom.this made them so tender and moist,I will make these again.

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Reviewer:

Jean Williams

Home Town: Great Falls, Montana, USA

Reviewed: Jun. 15, 2007

I've been making this recipe for years. Only I use garlic salt and pepper to season the ribs. Then I brown them and leave them at the bottom of the pan and put the sauerkraut on top. The garlic salt really adds some zip to the meat. I serve it with mashed potatoes and my husband is in heaven.

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15 users found this review helpful