This sauerkraut recipe is fairly mild. Although I wouldn’t enjoy it if it tasted much like sauerkraut. It took me two years before I decided to try it, but boy was it worth the wait! With vegetables and an apple, it is low in calories and has an intriguing flavor combination. Offer alongside mashed or roasted potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 45 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound country style pork ribs
- salt and pepper to taste
- ¼ cup dry white wine (Optional)
- ½ cup water
- 1 tablespoon caraway seed
- 1 tablespoon brown sugar
- 1 pound sauerkraut, drained
- 1 medium red apple – cored and diced
- 1 pound carrots, peeled and cut into large chunks
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
- Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.
Nutrition Facts
| Calories | 140 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 719 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is pure comfort food. I used two pounds of bone in pork and added 3 medium potatoes cut into 2” chunks, and only one big carrot. Next time I will double the sauerkraut because it pretty much vanished. I added more water during cooking because it smelled like it was burning (it wasn’t) it might also be good with beer instead of wine. We will definitely make this again and again.
Tried it….didn’t like it…too bitter
Doubled recipe after reading the reviews. Browned ribs in oil with s & p. Moved to 2 baking dishes. Used nonalcoholic ginger beer intend of wine and added 3/4. C. Water. Used organic in jar sauerkraut. Sautéed large yellow onion with 3 cloves fresh garlic. Added brown sugar. Spooned over ribs. Added a little more water half way through. Loved, loved it. Served with baked potatoes and salad/green beans. Can’t wait to make again.
Great recipe–I used for chops. Used German Sauerkraut, which had wine flavoring, so I did not add more (I never acquired a taste for wine). Baked all in my stoneware and added potatoes. Came out really moist.
This was well-received by my family, who all “hate” sauerkraut. I added some onions and left out the caraway seeds as a matter of personal taste. Very good with mashed potatoes. Just wish there was more!
Fantastic! Used about a half cup wine.
This was excellent. I’m not real fond of sauerkraut but I loved this. I used Bavarian style sauerkraut. My husband wants this again.
We really enjoyed this recipe. I had forgotten to get carrots and had none in the fridge, so I used onion and celery which I diced and sauteed a bit. Also, following another reviewer’s recommendation, I added potatoes to the casserole. The potatoes were just cut into large cubes and layered on the bottom of the dish before everything else was thrown in. Considering how easy this is and the fact that the ingredients are quite often on sale, I know that this will be a do-over again and again.
Very good! I did use nutmeg in place of caraway seed.. but super!
Very good. My husband loves sauerkraut and I’m just sort of so-so about it. The combination of ingredients tames the sauerkraut flavor and makes it “just right”. The only thing I changed was cutting the carrots smaller. I think this would work with other cuts of pork (the bonier ones). This is a keeper.
Hubby was in the mood for ribs, while I was in the mood for sauerkraut: this was the recipe we needed! Used beer instead of white wine and caraway powder, instead of seeds (I hate caraway seeds!). Taste was yummy and meat fell off the bone. Next time I would cut the carrots smaller, because the “large chunks” were too large for my tastes. Otherwise: recommended!
I used all wine for my liquid in the recipe and cooked in the oven, as directed. The meat fell off the bone! It has a very mild flavor and is very good.
I made a recipe very similar to this over the weekend to cheer on the Philadelphia Eagles’ victory! I used bonesless pork chops, 2 cups sauerkraut, 1/4 cup brown sugar, one envelope onion soup mix, 1 tsp. caraway seeds, and 1/2 cup water. Cooked it for 8 hours in a crockpot – – very very good. Next time I will add wine or beer to the crockpot for a bit more liquid.