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Spareribs and Sauerkraut
Spareribs and Sauerkraut
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Prep Time:
5 minutes
Cook Time:
100 minutes
Total Time:
105 minutes
Tender pork spareribs simmered in tangy sauerkraut, onions, white wine, and fragrant juniper berries. A taste of traditional German flavors!
Ingredients:
  • 2 1/2 to 3 lbs of bone-in pork spareribs
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 large (28 oz) jar (or 1 1/2 to 2 pounds) sauerkraut (refrigerated)
  • 1 cup dry white wine (like a Sauvignon blanc)
  • Water
  • Salt and pepper
  • 10 Juniper berries
  • 2 teaspoons caraway seeds
Instructions:
  • Prepare the ribs: Season them with salt and heat vegetable oil in a large heavy pot over medium-high heat. Sear the ribs until golden brown.
  • Sauté onions and garlic: Remove ribs and add chopped onion to pot. Sauté for 3 minutes, then add minced garlic for 1 minute. Return ribs to pot.
  • Combine sauerkraut, wine, juniper berries, and caraway seeds in the pot. Pour in water to cover the ribs completely. Top it off with 10 juniper berries and a dash of caraway seeds for extra flavor.
  • Simmer meat until tender: Bring to a boil, then reduce heat and simmer for 1-2 hours until meat is falling off the bones. Remove bones and juniper berries, then season with salt and pepper. Serve with boiled potatoes and enjoy with ketchup for a sweet contrast to the tangy sauerkraut, or try it with whole grain mustard.

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