Spareribs & Bohemian Sauerkraut

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Servings: 4 Difficulty: Intermediate
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Tender braised pork ribs paired with tangy, sweet, and savory Bohemian-style sauerkraut.
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This classic German-inspired dish combines tender, slow-braised spareribs with a rich and tangy Bohemian sauerkraut. The ribs are browned in shortening and simmered until fork-tender, then finished by braising in the flavorful sauerkraut mixture. The kraut itself is a comforting blend of fermented cabbage, caramelized onions, caraway seeds, and a touch of sweetness from sugar, all enriched with savory bacon drippings. The result is a deeply satisfying meal that balances the richness of the pork with the bright acidity of the kraut. Perfect for a hearty weekend dinner or a festive holiday gathering, this recipe brings authentic home-style comfort to your table. Serve with crusty bread to soak up the delicious juices.

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Spareribs & Bohemian Sauerkraut

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 650.0

Description

This classic German-inspired dish combines tender, slow-braised spareribs with a rich and tangy Bohemian sauerkraut. The ribs are browned in shortening and simmered until fork-tender, then finished by braising in the flavorful sauerkraut mixture. The kraut itself is a comforting blend of fermented cabbage, caramelized onions, caraway seeds, and a touch of sweetness from sugar, all enriched with savory bacon drippings. The result is a deeply satisfying meal that balances the richness of the pork with the bright acidity of the kraut. Perfect for a hearty weekend dinner or a festive holiday gathering, this recipe brings authentic home-style comfort to your table. Serve with crusty bread to soak up the delicious juices.

Ingredients

Directions

  1. Cut the spareribs into individual serving-sized pieces.
  2. Season the ribs generously with 1 teaspoon of salt.
  3. Melt the shortening in a heavy kettle or large skillet over medium-high heat.
  4. Brown the seasoned ribs on all sides in the melted shortening.
  5. Add 1/4 cup of water to the kettle.
  6. Cover the kettle and cook the ribs slowly for 1 hour.
  7. Meanwhile, empty the sauerkraut into a separate heavy kettle. If the kraut is very tart, rinse it briefly, drain well, and add 3/4 cup of fresh water.
  8. Add the chopped onion, caraway seeds, remaining 1/8 teaspoon salt, sugar, and bacon drippings to the sauerkraut.
  9. Cover the sauerkraut kettle and cook slowly for 30 minutes, stirring occasionally.
  10. After the ribs have cooked for 1 hour, pour off the cooking drippings from the rib kettle into a small bowl, reserving the liquid.
  11. Stir the cooked sauerkraut mixture and 3 tablespoons of the reserved rib drippings into the kettle with the ribs.
  12. Cover and continue cooking slowly for an additional 1 hour, until the ribs are tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650.0kcal
% Daily Value *
Total Fat 45.0g70%
Saturated Fat 15.0g75%
Cholesterol 110.0mg37%
Sodium 1400.0mg59%
Total Carbohydrate 25.0g9%
Dietary Fiber 2.0g8%
Sugars 12.0g
Protein 35.0g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: german, bohemian, spareribs, sauerkraut, pork, braised, caraway, bacon drippings, hearty, comfort food, cabbage, dinner, traditional, savory, tangy, slow cooked, ribs, onion, shortening
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