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READY IN ABOUT 1¼ hrs

Spareribs and Kraut

Read Reviews (19)

"This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter." — JMIES

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Original recipe makes 4 servings Change Servings

1 rack pork spareribs cut into 2-rib portions
salt and pepper to taste

4 red potatoes, quartered
1 (16 ounce) jar sauerkraut, drained

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Directions

Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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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.

—Jean Williams

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Most Helpful Critical Review

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.

—PARABIANS

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22 Ratings

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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.

—Mississippi

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Feb 25, 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!

—DRCOX

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Jan 02, 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.

—JOHNJD

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Nov 08, 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.

—maddi

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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.

—PBFITZ

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Feb 07, 2008

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

—Sandi Dee

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Nutrition

Calories
978 kcal
49%

Carbohydrates
43.4 g
14%

Cholesterol
241 mg
80%

Fat
60.6 g
93%

Fiber
6.5 g
26%

Protein
62.4 g
125%

Sodium
1040 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spareribs and Kraut

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 978
Calories from Fat: 545

% Daily Value *
Total Fat 60.6g 93 %
Saturated Fat 22.2g 111 %
Cholesterol 241mg 80 %
Sodium 1040mg 42 %
Potassium 1556mg 44 %
Total Carbohydrates 43.4g 14 %
Dietary Fiber 6.5g 26 %
Protein 62.4g 125 %
Sugars 3.8g
Vitamin A < 1 %
Vitamin C 69 %
Calcium 17 %
Iron 59 %
Thiamin 104 %
Niacin 209 %
Vitamin B6 89 %
Magnesium 37 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.