Country Style Pork Ribs and Sauerkraut; Ribs and Kraut
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Ribs and sauerkraut are an excellent dish with this easy recipe. Store the pork, mix the ingredients in a clay pot and cook slowly for 6 hours.
That’s my kind of cuisine! Especially during a weeknight. Just do the prep work, put it in the clay pot and cook while you’re at work! Dinner can’t get any easier than this!
This recipe calls for country-style ribs, which is a cut of meat from pork shoulder or pork butt. This cut of meat has a good marbling that makes it a great taste. Country style ribs are fleshy and may have bones or be boneless. Four or even five chops can easily feed up to four people. I recommend getting the pork cut with the bones, but if you can’t find that type, that’s okay, as either will work well with this recipe.
Where did ribs and sauerkraut originate?
Ribs and sauerkraut are a very popular German dish usually served on New Year’s Day. It is not the pork of this particular dish, but the sauerkraut that is celebrated. Why? Well, you see, sauerkraut is believed to bring you money next year! So, eat! Although ribs and sauerkraut are a German New Year’s dish, they can really be served at any time of the year!
My great-grandparents on my mother’s side of the family were immigrants from Germany. The only thing I remember my grandparents continuing the German tradition on New Year’s Day was the wink. I was probably only 3 years old at the time, but I remember the celebration.
What is Winching or
is a German New Year’s tradition of going from house to house and giving good wishes to family, friends or neighbours. It involves a lot of celebration, food, German coffins for adults and handing out coins to children (usually half a dollar or silver dollars). With a little help from my mother, below is the German greeting my family always said on New Year’s.
Whichever is, let’s go to this delicious dinner recipe. You don’t have to be German to like it! 🙂
Country style rib and sauerkraut recipe; Ribs-n-Kraut
- 3-4 pounds pork shoulder family package of country-style ribs
- tablespoons lard (or vegetable oil
- salt and pepper to taste
- 9 red potatoes
- 2 garlic cloves, chopped
- sauerkraut with drained and retained juices
- heaping teaspoon caraway seeds
- 12 ounces water (or beer of your choice)
- tablespoon brown sugar 1
- /2 cup sauerkraut juice
1 medium sliced yellow onion
1 Jonathan apple, 32-ounce
In a large, expert melted lard over medium-high heat. Add the pork ribs country style and season with salt and pepper on both sides. Seal the meat on all four sides. Remove from the pan and place it on a paper plate covered with a paper towel to help remove some of the grease and set aside. Remove the bottom with a spoon and reserve (affectionate are the brown pieces at the bottom of the pan). There may not be much affection, but whatever you have, keep it as it will add flavor to this dish.
Is it necessary to seal pork? Well, it’s not necessary, but it’s highly recommended. You see, by not burning pork you can lose a lot of flavor and attract the sidewalk. And what I mean by sidewalk appeal is that the presentation of pork will not have that nice brown color and will look blah!
Slow cooker layer or slow cooker
Place the potatoes in a slow cooker first. Then add the sliced onions, chopped garlic and sliced apples. Combine water or beer with brown sugar in a medium bowl until the sugar has dissolved and pour into a clay pot. Add drained sauerkraut, caraway seeds and fond. Then place country-style scorched pork ribs on top of the kraut and pour 1/2 cup of sauerkraut juice over the meat and cover. Cook over high heat for 6 hours to cause the pig bone to fall off.
How to serve pork ribs country style and sauerkraut:
Using tongs, remove the meat from the clay pot and place it on a serving tray. Using a toothed spoon, remove the sauerkraut allowing some of the juices to drain and then place them on the serving tray with pork. Remove apples and potatoes in the same way and place them on the serving tray. Each person prepares their own dish from the serving tray. For each individual dish, mash the potatoes, top with butter and a healthy portion of sauerkraut. Then add the pork and serve with seasonings. I always serve my ribs and kraut with mustard, but ketchup is another option if you wish.
I’M EXCITED YOU’RE LOOKING AT THE COUNTRY-STYLE PORK RIBS AND SAUERKRAUT JETT RECIPE; RIBS AND KRAUT AND I’D LOVE TO KNOW HOW IT TURNS OUT IF YOU DECIDE TO DO IT!
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