Recipes Recipes By Ingredients Pork Ribs

Spareribs and Sauerkraut

Pork spareribs cooked with sauerkraut, onions, white wine, and juniper berries. Classic German recipe!

Spareribs and Sauerkraut
Elise Bauer

Have you ever had spareribs and sauerkraut?

This is a dish that I've never had outside of my own home. My father claims that there are restaurants in Minnesota (where he grew up) that serve spareribs and sauerkraut. But I certainly have never seen them as a menu item here in California.

Too bad, too! This is a perfect dish for a cold winter day.

We serve them over boiled potatoes with ketchup. The sweet tang of the ketchup is a perfect complement to the savory spareribs and potatoes. Many people also prefer them served with mustard. Your choice!

Spareribs and sauerkraut 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

Prep Time 5 mins
Cook Time 100 mins
Total Time 105 mins
Servings 4 to 6 servings

Ingredients

  • 2 1/2 to 3 lbs of bone-in pork spareribs
  • 2 Tbps vegetable oil
  • 1 large yellow onion, peeled and chopped
  • 2 garlic cloves, minced
  • 1 large (28 oz) jar (or 1 1/2 to 2 pounds) of sauerkraut (refrigerated)
  • 1 cup dry white wine (like a Sauvignon blanc)
  • Water
  • Salt and pepper
  • 10 Juniper berries
  • 2 teaspoons caraway seeds

Method

  1. Brown the ribs

    Separate the ribs, and sprinkle them with salt. Heat vegetable oil in a large heavy pot on medium high heat. Add the ribs and brown them.

  2. Sauté onions and garlic

    Remove the ribs from the pot and add the chopped onion to the pot. Sauté the onions for 3 minutes. Then add the minced garlic for a minute more. Return the ribs to the pot.

  3. Add sauerkraut, wine, juniper berries, caraway seeds

    Add the sauerkraut and wine to the pot. Add just enough water to cover the ribs. Add 10 juniper berries and a sprinkle of caraway seed to taste.

  4. Simmer until meat is falling off the bones

    Bring to boil and reduce heat to simmer. Simmer until the meat falls off of the bones, anywhere from one to two hours. Remove the 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, or you can use whole grain mustard.

Spareribs and Sauerkraut
Elise Bauer