Sauerkraut and Ribs

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Sauerkraut and Ribs Sauerkraut and Ribs

54321 Based on 7 Reviews

Servings: 6 servings
Prep Time: 10 min
Cook Time: 2 hours 45 min
Difficulty: Easy

Ingredients Add to grocery list

Parsley sprigs, for garnish
1 lb bag sauerkraut
1/2 cup white wine (optional, may substitute water or stock)
6 medium, white new potatoes, quartered
salt and freshly ground black pepper
1 medium onion, chopped
1 rack pork baby back ribs, cut into individual ribs
2 tablespoon vegetable oil or olive oil

Directions

Set Dutch oven over medium-high and heat the vegetable oil. You can also cook this dish in the oven at 325 to 350 degrees F for the same time. 

Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and saute until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut. Poor wine over top. Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender.

If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist. 

Serve garnished with parsley sprigs. 

Show: Paula's Home Cooking
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Reader Comments:

54321

Best ribs an kraut we have ever had- reminds us of the meals Mom used to cook- we love the taste and the tenderness of the ribs- just like the ones you make on TV- unusual that something that you see on TV really turns out to be very good smile

By Cagles on December 17, 2012

54321

I love this Sauerkraut and Ribs dish. I can't wait to make it again!

By Jess on March 13, 2012

54321

Dear Paula: I could not find how you do a Pork Roast with Sauerkraut for New Year's Day. Please advise. A friend said that on Your Show the Roast looked real good. Where is it on the Internet? Also I am interested in making Peanut Butter Buckeyes. Can I purchase a small pan to melt the Chocolate in so that I can dip the Peanut Butter Balls in? Please Advise. Thanks. maematheny42@peoplepc.com

By E. Mae Matheny on December 31, 2010

54321

By Anonymous on April 26, 2010

54321

WHEN I WATCHED PAULA MAKE THIS, I NOTED THAT SHE SEARED THE RIBS IN THE FRY PAN, THEN COOKED THEM IN THE OVEN INSTEAD OF THE WAY IN THE DIRECTIONS,SO THAT IS HOW I DID IT AND IT TURNED OUT WONDERFUL. MY WHOLE FAMILY LOVED IT AND HAS BEEN ASKING FOR IT AGAIN. THE KRAUT REALLY MADE IT.

By Anonymous on November 03, 2009

21321

Not a typical awesome Paula recipe. The meat was super tender but it had no flavor.

By Chrystal on October 16, 2009

54321

I usually don't eat sauerkraut but tried this one. It was amazing! The recipe is easy and the meat falls off the bones. It was delicious!

By wbinteriors on July 09, 2009

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