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Spare Ribs, Cabbage, and Sauerkraut
Spare Ribs, Cabbage, and Sauerkraut
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Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
1630 minutes
Tender pork spare ribs with sauerkraut and cabbage, braised in beer.
Ingredients:
  • 3 to 3 1/2 pounds pork spare ribs, bone-in
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon caraway seeds
  • 1 tablespoon cracked black pepper
  • Kosher salt and freshly ground pepper
  • 1 32-ounce jar sauerkraut, drained
  • 4 cups cabbage, thinly shredded (about 1 medium head)
  • 1 medium yellow onion, thinly sliced
  • 2 cups chicken stock
  • 1 bottle beer (your favorite)
  • 1/4 teaspoon caraway seeds
Instructions:
  • Massage the spare ribs with a flavorful blend of garlic, caraway seeds, and cracked black pepper. Seal in plastic wrap and let it marinate in the refrigerator for up to 24 hours for enhanced taste (optional if short on time).
  • Preheat the oven to 400°F. Unwrap the spare ribs and season them with salt and pepper. Wrap the ribs in aluminum foil and place on a roasting pan. Roast for 1 hour 15 minutes at 400°F until tender. Remove from the oven and let cool.
  • To bake the sauerkraut cabbage mixture, combine sauerkraut, onion, caraway seed, brown sugar, cabbage, beer, water, and chicken stock in a Dutch oven. Season with pepper to taste. Cover and bake at 375°F for 3 hours.
  • Lower the oven temperature to 325°F. Arrange the ribs on top of the sauerkraut, cover, and bake for another hour. Add extra liquid if necessary, then serve the ribs with sauerkraut alongside boiled potatoes.

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