Spareribs with Sauerkraut

Set it, forget it, and come back to a pan of ribs so tender they slide right off the bone.

Pork ribs roast on top of a sweet-and-sour sauerkraut base that’s been mixed with grated carrots, chopped apple, tomato juice, brown sugar, and caraway seeds. Everything bakes covered for about 3 hours, and the sauerkraut mellows into something almost jammy while the ribs get impossibly tender.

The apple and brown sugar balance the tang of the kraut, and the caraway seeds add that earthy, anise-like warmth that makes this taste unmistakably German.

Feeds a crowd of 10 with barely any effort.

Pro Tips

• Keep the pan covered for the entire bake. The trapped steam is what makes the ribs tender and keeps the sauerkraut from drying out.
• Grating the carrots is key. They melt into the sauerkraut and add natural sweetness without any chunks.
• Use a tart apple like Granny Smith. It holds up during the long bake and adds a nice contrast to the brown sugar.