Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Quite bland. It is not the way my mother and grandmother made it….which is okay…but you are missing the flavor of the Old World Cooking
Hi JC, if it’s bland, add more salt and pepper. Not salting enough is the usual culprit for blandness.
Fabulous dinner! Cooked it in shifts throughout the weekend before throwing it all together for the final slow cooking. The kitchen smelled amazing all weekend and the taste was even better! I was concerned about the amount of caraway seed on the ribs but it mellowed considerably as it cooked. Brilliant! So glad I stumbled on your site. p.s. I spent my first 33 years of life in MN and miss it very much, have very proud Polish roots, and am married to a proud German. Needless to say, I love you and your parents!
Thanks so much Sharon!
One important step not noted in almost every sauerkraut recipe I have ever seen and needs to be added to this one. My mom always taught me to put that jarred or canned sauerkaut in a collander first and squeeze out as much of that brine first, Rinse and repeat. Do this at least two or three times, then add your apple juice, beer, apples onions whatever flavorings you like. You will have a much better tasting product without all that brine.
It really depends on 1) the product, and 2) your individual taste. We use a high quality jarred and chilled sauerkraut that we use right out of the jar. Sometimes if you rinse and drain too much, there isn’t any sauerkraut flavor left. Sort of like taking the pickle out of the pickle.
Absolutely the best sauerkraut I have ever eaten. I am hooked and will use this recipe over and over again. Loved that the ribs browned nicely first. I’m still licking my chops. Delicious.
This is very similar to my mother’s Polish Kapusta recipe. She adds yellow split peas which do add a nice, nutty flavor and texture. She braises the ribs first and then cooks down onions, cabbage and sauerkraut in the pork fat. Then takes the meat off the bones and mixes it in. Salt & Pepper. Yum.
Absolutely delicious. Used a cast iron dutch oven and it was perfect. Meat was so moist. Served with corn on the cob and a green salad. Thanks.
Thanks! I made this today and it was excellent! Very tasty, everyone enjoyed.
Elise, This sounds delicious and I plan to try it right away but why the long cooking time for the cabbage mixture? Doesn’t it turn out all mushy?
Oddly, it doesn’t get all mushy. Dad came up with it from somewhere, probably pulled it from some other recipe he found.
This recipe is a prime candidate for crockpot cooking. You could TOTALLY do the sauerkraut mix in the crockpot without sacrificing any flavor, just as long as you followed the oven baking method for the ribs, including the last bit where you also bake them together.
This looks like a great Sunday Dinner dish, when I’d have time to prepare it right. I’ve made a similar dish just adding smoked sausage and apples to the sauerkraut.
Could you bake the ribs the night before and cook them with the sauerkraut in a crock pot the next day? I’ll bet that would work.
Would you please tell me if this recipe can be used in a crock pot? Thanks
Hi Dewey, this particular recipe is best done as described. If you want to make a spare ribs and sauerkraut recipe in a crockpot, I recommend using the other, simpler spare ribs and sauerkraut recipe we have on the site.
Yum! I’ve made a nearly identical meal many times before. I add slivered onions and green peppers to the kraut. I have never used chicken broth… just added water. That’s a good idea though.
Grolsch works well with both pork and sauerkraut. The skunkiness blends well with the tangy flavor of the ‘kraut and mellows it slightly. DAB (lo-carb version) is good for this also. I have made a nearly identical recipe, except I will pour 1/2 the beer into the pan with the meat. I drink the other 1/2. Of course that means I need another 1/2 beer for the kraut… and I get to drink the other 1/2. I use a similar technique for boiling bratwurst and polish sausage before throwing on the grill.
Oh, why do I read this blog at work?! Hungry!!
This sounds fantastic! I may try this in a slow cooker/crock pot, browning the ribs first in the oven? What do you think?
If you want to use a crockpot, I would use our other recipe for spare ribs and sauerkraut. ~Elise
Also being of Germanic origin, I’m interested in this. Question: Why can’t the ribs go in with the baking of the sauerkraut mixture from the get-go? I would think it would cut at least an hour of cook time and provide the ribs with deeper flavor.
In this recipe the ribs are cooked at a high heat first separately from the sauerkraut at first, to help them brown. If they were cooked with the sauerkraut, the steam from the sauerkraut wouldn’t allow them to brown properly. In the third stage of cooking, they are cooked at a much lower temperature with the sauerkraut.