Spareribs & Sauerkraut
Submitted by sherrykeekay
Country-style pork spareribs braised low and slow with sauerkraut, paprika, caraway seeds, and crispy floured bacon. A hearty German classic best served with dark bread and cold beer.
YIELD
4 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsProst! This is the kind of meal that calls for a tall stein of lager and a thick slab of pumpernickel.
Country-style spareribs simmer for 3 to 4 hours in a big pot of sauerkraut, beef bouillon, paprika, and caraway seeds until the meat is fall-off-the-bone tender and the sauerkraut has soaked up all that rich, porky flavor.
Flour-dusted bacon slices get fried crispy and crumbled into the pot right before serving for one last hit of salty, smoky goodness.
This is old-school German comfort food. No shortcuts, no substitutions, just time and a good appetite.
Kitchen Tips
- Rinse the sauerkraut before adding it to the pot. This tones down the sourness and gives you a mellower, more balanced flavor.
- Low heat is key. A gentle simmer for hours is what makes the ribs tender. Rushing with high heat will toughen the meat.
- Rolling the bacon in flour before frying gives it an extra crispy coating that holds up when stirred into the hot sauerkraut.
Ingredients
Directions
Rinse and drain the sauerkraut.
Place sauerkraut in large 4-quart casserole.
Add 2 qts. hot water.
Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper.
Cook covered, over low heat, 3 to 4 hours.
Fry floured bacon slices.
Break bacon into saurkraut.
Remove bones from the sauce before serving.
Serve with dark bread and steins of beer.
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