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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charlesc

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Reviewed: Jan. 27, 2008

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

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Sandi Dee

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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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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PARABIANS

Cooking Level: Expert

Living In: Boyd, Texas, USA

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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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GRANNYLIN

Cooking Level: Expert

Living In: Griffith, Indiana, USA

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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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Jean Williams

Home Town: Great Falls, Montana, USA

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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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Mississippi

Cooking Level: Intermediate

Home Town: Menomonie, Wisconsin, USA

Living In: Mission Hills, California, USA

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Reviewed: Feb. 4, 2007

This was a very easy, quick and delicious recipe, I seasoned the ribs with pork rub, drained and slightly rinsed the kraut,I used a 32oz jar of Kraut. I will make this again.

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djhilton

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Reviewed: Jan. 2, 2007

I TRIED THIS RECIPE AND EVEN TWEAKING IT, IT CAME OUT BAD. IF YOU TRY THIS, I WOULD SUGGEST INTERMINGLING THE SAUERKRAUT ALL OVER THE RIBS TO GIVE A BETTER TASTE AND ELIMINATE THE PEPPER AND SALT AND ADD GALIC AND ONION POWDER. WE HAD TO COOK OURS WAY LONGER, AND IT CAME OUT TOUGH, FAR FROM WHAT WE EXPECTED. NOT A WAY TO START OUT THE NEW YEAR.

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JOHNJD

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Reviewed: Nov. 8, 2006

Its a good basic recipes that can take tweaking. I sprinkled the ribs with some ground sage as well as the salt and pepper. Also added a bay leaf to the sauerkraut. I also baked the ribs at 350 for 1 hour before adding the vegetables and then left it at that temp for another hour. The ribs literally fell off the bones! My husband just loved it and it's now a part of our permanent recipe collection.

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