Baked Spare Ribs & Sauerkraut
Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.
YIELD
1 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsThis is Pennsylvania Dutch cooking at its honest, stick-to-your-ribs best.
Pork spare ribs go into a roasting pan with a heap of tangy sauerkraut, get covered up tight, and bake low and slow until the meat is falling-off-the-bone tender and the kraut has soaked up all those porky juices.
Then comes the real treat: a simple dumpling batter of flour, baking powder, milk, and egg gets dropped by spoonfuls right on top of the sauerkraut, the lid goes back on, and they steam until pillowy and light.
It’s the kind of meal that warms you from the inside out on a cold night.
Kitchen Tips
- Keep the pan tightly covered the entire time. The trapped steam is what makes the ribs tender and the dumplings fluffy.
- Don’t lift the lid during the last 30 minutes while the dumplings cook. Peeking lets the steam escape and can make them dense.
- Rinse the sauerkraut before adding it if you prefer a milder, less sharp flavor.
Ingredients
Directions
Cut spare ribs into portions and place in the bottom of a roasting pan. Add the sauerkraut, cover the pan and bake at 350℉ (180℃) for 1½ hours.
Make dumplings by combining the flour, baking powder, milk and egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish baking at 350℉ (180℃) for 30 minutes.
Comments
