Spare ribs and sauerkraut

    2 hours 5 min

    This easy recipe results in tender meat that falls off the bone, served with sauerkraut and either mashed or boiled potatoes on the side. If you love sauerkraut, or even if you think you don't, you'll love this dish!

    1 person made this

    Serves: 4 

    • 15g butter
    • 1 teaspoon vegetable oil
    • salt and pepper to taste
    • 1 to 1.5kg pork spare ribs
    • 1 onion, sliced into strips
    • 250ml white wine
    • 900g jar sauerkraut
    • 2 to 3 allspice berries (optional)

    Prep:5min  ›  Cook:2hr  ›  Ready in:2hr5min 

    1. In a large casserole over medium high heat, heat the butter and oil. Season the ribs on both sides with salt and pepper, then add to the hot casserole and brown on all sides, working in batches to not overcrowd the pan. Once browned, remove and set aside in a dish.
    2. Add the onion to the casserole and cook and stir for about 3 minutes, till just softened. Pour in the wine and scrape up any browned bits in the bottom of the pan.
    3. Add the ribs back to the casserole, layering with the sauerkraut. Add the allspice, if using, and add water to just cover the ribs.
    4. Cover, bring to the boil, then reduce heat to a simmer and cook for about 1 1/2 to 2 hours, till the the pork is nearly falling off of the bone.

    To serve...

    Serve with mashed or boiled potatoes.

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