Savory German Pork Ribs with Sweet Sauerkraut and Applesauce
This traditional German dish combines succulent country-style pork ribs with the rich flavors of sweet sauerkraut and tangy applesauce, creating a delightful harmony of tastes. The dish is further enhanced by the sweetness of brown sugar and the distinct aroma of caraway seeds. Adding baby red potatoes gives the meal a hearty touch, making it perfect for family gatherings or a comforting weeknight dinner. Shared by my grandma, a loving German cook, this recipe can be easily multiplied for larger gatherings, ensuring everyone gets to enjoy its mouthwatering goodness.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
country-style pork ribs
2 lbs (cut into sections)
onion
1 medium (chopped)
cooking oil
1 tablespoon (for browning)
German-style sweet sauerkraut
1 (14 ounce) can (drained)
applesauce
1 cup (unsweetened or sweetened to taste)
brown sugar
2 tablespoons (packed)
caraway seeds
2 teaspoons (more to taste)
garlic powder
1 teaspoon (to taste)
pepper
1/2 teaspoon (to taste)
baby red potatoes
optional, 1 lb (halved)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large Dutch oven, heat the cooking oil over medium heat. Add the country-style pork ribs and onions, browning the ribs on all sides and sautéing the onions until they are tender.
3
Once browned, remove the pot from heat and carefully set the ribs aside.
4
In a separate bowl, combine the German-style sweet sauerkraut, applesauce, brown sugar, caraway seeds, garlic powder, and pepper. Mix well.
5
Return the ribs to the pot and pour the sauerkraut mixture over them, ensuring the ribs are well-coated.
6
Cover the Dutch oven with a lid and place it in the preheated oven. Bake for 1½ to 2 hours, or until the ribs are tender and easily pulled apart with a fork. Alternatively, you can place everything in a Nesco roaster or crockpot, cooking on low for 8 hours for a hands-off approach.
7
If using baby red potatoes, add them to the pot during the last 30 minutes of cooking for perfectly tender potatoes.
8
Once done, serve the ribs hot with a generous helping of sauerkraut and applesauce on the side, garnishing with additional caraway seeds if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of pork ribs should I use for this recipe?
Country-style pork ribs are recommended for their meatiness and ability to become tender during the slow-cooking process.
How do I know when the pork ribs are fully cooked?
The ribs are done when they are tender and can be easily pulled apart with a fork, typically after 1.5 to 2 hours of baking.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) for the best results.
Can I make this recipe in a slow cooker?
Yes, you can place all ingredients in a crockpot and cook on low for 8 hours for a hands-off approach.
What is German-style sweet sauerkraut?
It is a milder, sweeter version of traditional sauerkraut, often containing added sugar or apple pieces to balance the acidity.
Can I use regular sauerkraut instead of sweet sauerkraut?
Yes, you can use regular sauerkraut, though you may want to add a bit more brown sugar or applesauce to mimic the sweet German style.
Should the sauerkraut be drained before adding it to the pot?
Yes, the recipe specifies using one 14-ounce can of sauerkraut, drained.
What kind of applesauce is best for this dish?
You can use either unsweetened or sweetened applesauce based on your personal preference for sweetness.
What is the purpose of browning the ribs first?
Browning the ribs in oil with onions develops a deep savory flavor and helps lock in juices before the long baking process.
When should I add the baby red potatoes?
Add the halved baby red potatoes during the last 30 minutes of cooking to ensure they become tender without getting mushy.
Do I need to peel the baby red potatoes?
No, simply halve them; the skins on baby red potatoes are thin and edible, adding texture to the meal.
Can I substitute brown sugar?
You can substitute brown sugar with honey or maple syrup if preferred, though it may slightly alter the traditional flavor.
What do caraway seeds add to the recipe?
Caraway seeds provide a distinct, earthy, and slightly anise-like aroma that is a staple in traditional German cuisine.
Can I leave out the caraway seeds?
Yes, if you are not a fan of the flavor, you can omit them, though the dish will lose some of its authentic German character.
Is it possible to double this recipe for a large group?
Absolutely; this recipe is easily multiplied. Just ensure you use a large enough Dutch oven or roasting pan.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can this dish be frozen?
Yes, the cooked ribs and sauerkraut freeze well. Store in a freezer-safe container for up to 3 months.
What is the best way to reheat this meal?
Reheat gently in the oven at 325°F or in the microwave until warmed through, adding a splash of water if the sauerkraut looks dry.
Can I use a Nesco roaster for this recipe?
Yes, a Nesco roaster works similarly to an oven or slow cooker; cook on a low setting for about 8 hours.
Is this recipe gluten-free?
The primary ingredients are naturally gluten-free, but always check the labels on your sauerkraut and applesauce to be certain.
What kind of onion is best for this recipe?
A medium yellow or white onion is best for its balanced sweetness and savory flavor when sautéed.
Can I use garlic cloves instead of garlic powder?
Yes, you can substitute 1 teaspoon of garlic powder with 2-3 cloves of minced fresh garlic.
What side dishes go well with these ribs?
Since potatoes are included, a side of crusty rye bread or a light green salad complements the hearty flavors well.
Can I use white potatoes instead of red?
Yes, white or Yukon Gold potatoes can be used as a substitute; just ensure they are cut into bite-sized pieces.
Does the dish taste very sour because of the sauerkraut?
No, the addition of applesauce and brown sugar balances the acidity, creating a savory-sweet flavor profile.
What type of oil should I use for browning?
Any neutral cooking oil with a high smoke point, such as vegetable, canola, or grapeseed oil, will work.
How many people does this recipe serve?
Based on 2 lbs of ribs, this recipe typically serves 4 to 6 people.
Can I add more spices to the mixture?
Yes, you can adjust the pepper, garlic powder, or caraway seeds to suit your personal taste preferences.
What is the origin of this recipe?
This is a traditional German family recipe shared by a grandmother, known for its comforting and hearty qualities.
Do I need to cover the pot while baking?
Yes, covering the Dutch oven with a lid is essential to trap moisture and ensure the ribs become fork-tender.