Spareribs with sauerkraut is something I’ve never had outside of my own home. My father claims that there are restaurants in Minnesota (where he grew up) that serve them. But I certainly have never seen them as a menu item here in California. Too bad, too. They are the perfect dish for a cold winter day, served with ketchup over boiled potatoes. This is a German dish; my grandmother made spareribs this way and my father makes them this way. I suppose if you’ve never had spareribs and sauerkraut, they don’t look particularly appealing – what with the different shades of gray. But believe me, they are wonderful, especially with the ketchup.
Spareribs and Sauerkraut Recipe
- 2 lbs of bone-in pork spareribs (about 1/2 a pound per person)
- 1 large (28 oz) can of sauerkraut
- 1 large yellow onion, peeled and chopped
- 1 cup white wine
- Salt and pepper
- Optional: Juniper berries and/or carraway seed
1 Sprinkle salt and pepper on the ribs. Put ribs, sauerkraut, onion, and wine into a large saucepan. Add just enough water to cover the ribs. (Optional) Add 10 juniper berries and a sprinkle of carraway seed to taste.
2 Bring to boil and reduce heat to simmer. Simmer until the meat falls off of the bones, anywhere from one to two hours. Remove bones and juniper berries. Add salt and pepper to taste.
Serve with boiled potatoes. Delicious with ketchup which creates a sweet contrast to the sour sauerkraut.