"This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter." — JMIES
Watch video tips and tricks
pork spareribs cut into 2-rib portions
salt and pepper to taste
red potatoes, quartered
1 (16 ounce) jar
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.
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.
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.
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!
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.
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.
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.
Update to my previous rating. I used 'sliced spareribs' (not country style), sorry for the error.
* Percent Daily Values are based on a 2,000 calorie diet.
Spareribs and Kraut
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 545
See how to make tender, fall-off-the-bone, oven-baked baby back pork ribs.
See a sensational shortcut method for making baby-back ribs.
Watch how to prepare a succulent herb-crusted pork tenderloin.