By Lori Walker, MS, RD | Published on October 6, 2023 | Last Updated on October 7, 2023
Welcome to a culinary journey that takes you straight to the heart of Germany! Today, we are exploring one of the most beloved and traditional dishes of German cuisine – Pork Ribs and Sauerkraut. This hearty, flavorful dish has been enjoyed by Germans for centuries and is a staple in any authentic German kitchen.
The succulent pork ribs, seasoned to perfection and slow-cooked until they’re fall-off-the-bone tender, pair perfectly with the tangy, fermented goodness of sauerkraut. This combination not only pleases the palate but also tells a story of German heritage and tradition.
This recipe brings together simple, rustic ingredients and transforms them into a comforting meal that’s perfect for family dinners, festive occasions, or even an Oktoberfest celebration right at home. So, tie on your apron and get ready to immerse yourself in the rich flavors and aromas of traditional German cooking. Let’s embark on this delicious adventure together!
What are traditional German pork ribs and sauerkraut?
Traditional German Pork Ribs and Sauerkraut is a hearty dish that encapsulates the essence of German cuisine. The recipe combines tender, slow-cooked pork ribs with tangy sauerkraut, a fermented cabbage dish that’s been a staple in German households for centuries.
The ribs are seasoned to perfection and cooked until they’re fall-off-the-bone tender, while the sauerkraut brings a distinct sourness that balances out the rich flavors of the meat. Often served with mashed potatoes or rye bread, this flavorful and satisfying dish is a true taste of Germany.
Why You’ll Love this traditional German pork ribs and sauerkraut?
You’ll love this traditional German Pork Ribs and Sauerkraut because it’s a soul-warming comfort food that brings together contrasting flavors in perfect harmony. The succulent, juicy pork ribs, seasoned and cooked to perfection, offer a delightful taste and texture.
Meanwhile, the sauerkraut adds a unique tanginess that cuts through the richness of the meat, making each bite a burst of balanced flavor. This dish is not just about taste; it’s an experience. It takes you on a culinary journey straight to the heart of Germany, letting you explore its culture and tradition through your taste buds.
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The Ingredients
- Pork Country Ribs: The star of the dish, pork ribs provide the hearty and rich flavor that’s characteristic of this traditional German recipe. They’re tender and succulent when cooked properly, absorbing the flavors of the other ingredients.
- Canola Oil: Used for searing pork ribs, canola oil ensures a crispy, golden-brown exterior while locking in the meat’s juices. Its light taste doesn’t overpower the other flavors.
- Sweet Onions: These add a hint of sweetness and a layer of complexity to the dish, balancing the tanginess of the sauerkraut and the richness of the pork.
- Baby Bella Mushrooms: These mushrooms contribute an earthy flavor and a meaty texture that complement the pork ribs.
- Carrots: Carrots add color, crunch, and a subtle sweetness to the dish, contrasting with the softness of the cooked pork and the tartness of the sauerkraut.
- Kosher Salt: An essential seasoning, kosher salt enhances the flavors of the other ingredients. It’s coarser than table salt, making it easier to control the seasoning.
- Pepper: Pepper adds a bit of heat to the dish, providing a nice contrast to the sweetness of the onions and carrots and the sourness of the sauerkraut.
- Apple Cider or Apple Juice: This ingredient brings a sweet and slightly tart flavor that complements the pork and balances the tangy sauerkraut. It also helps tenderize the ribs.
- Allspice: This warm, aromatic spice lends depth to the dish, adding a hint of clove, nutmeg, and cinnamon.
- Sauerkraut with Caraway Seeds: Sauerkraut is key to the dish’s distinctive flavor, its tanginess counterbalancing the rich pork. Caraway seeds in the sauerkraut contribute a slightly sweet, anise-like flavor.
- Caraway Seeds (Optional): An additional sprinkle of caraway seeds can intensify the flavor and add a bit of crunch.
- Brown Sugar: This adds a touch of sweetness that helps balance the tartness of the sauerkraut and enhances the caramelization of the pork ribs.
Step by Step Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that it’s ready for baking when needed.
Step 2: Prepare the Pork Ribs
Take the pork ribs and coat them thoroughly with canola oil. To enhance the flavor, generously season them with salt and pepper. This step helps to create a flavorful crust during cooking.
Step 3: Sear the Pork Ribs
Heat a large, deep skillet over medium-high heat. Once it’s hot, carefully place the seasoned pork ribs in the skillet. Sear the ribs until they turn a rich golden color on both sides. This should take about 5 minutes per side. After searing, transfer the ribs to a plate.
Step 4: Cook the Vegetables
In the same skillet, add the onions, mushrooms, and carrots. Cook them until they become tender and slightly softened, usually around 5 minutes. This helps to build a savory base for your dish.
Step 5: Create the Flavorful Base
To the skillet with the cooked vegetables, introduce apple cider or apple juice, allspice, salt, pepper, and brown sugar. Stir all these ingredients together to form a deliciously flavored base for your dish.
Step 6: Assemble the Dish for Baking
Place the seared pork ribs into an oven-proof dish. Ensure they are evenly arranged. Top the ribs with the cooked vegetables, ensuring an even distribution.
Step 7: Add the Sauerkraut and Bake
Pour sauerkraut generously over the dish, making sure it coats the ribs and vegetables evenly. To allow the flavors to meld and the ribs to become tender, cover the oven-proof dish with aluminum foil.
Step 8: Bake the Dish
Place the covered dish into the preheated oven and bake for approximately 2 hours. This extended cooking time allows the ribs to become incredibly tender and flavorful.
Step 9: Serve
Once the dish is done baking, remove it from the oven. Optionally, sprinkle caraway seeds over the dish for added flavor and visual appeal. Serve the dish hot and enjoy this hearty meal. Consider serving it with mashed potatoes or rye bread for a complete and satisfying dining experience.
Notes
- If you don’t have an oven-proof dish, you can transfer the seared pork ribs back to the skillet and cook everything together until the ribs are tender.
- For a more intense flavor, try marinating the pork ribs overnight in apple cider or apple juice with spices and herbs of your choice.
- For a heartier dish, add potatoes, kale, or other vegetables to the casserole.
- To make a richer dish, try adding a bit of butter or cream to the sauerkraut before baking.
- If you can’t find sauerkraut with caraway seeds, you could also use plain sauerkraut and add 1 teaspoon of caraway seeds
Nutrition Information
How to store traditional German pork ribs and sauerkraut?
Traditional German Pork Ribs and Sauerkraut should be stored in an airtight container and kept in the refrigerator. It will last up to 5 days when properly stored. To reheat, place the dish in a preheated oven at 350°F for 15-20 minutes or until heated through. The leftovers can also be frozen for up to 3months. To defrost, place the dish in the refrigerator overnight and reheat as mentioned above.
Variations
- This recipe can be easily adapted to include whatever ingredients you have on hand. If you don’t have pork ribs, try using chicken or beef instead.
- You can also use a different type of souring agent such as white wine vinegar or lemon juice in place of apple cider/apple juice.
- To make this dish vegetarian, replace the meat with your favorite vegetables and omit the sauerkraut.
- If you’re looking for a spicier dish, try adding chili flakes or your favorite hot sauce.
- Finally, if you want to add more nutrition to the dish, try adding beans, lentils, or quinoa.
Traditional German Pork Ribs and Sauerkraut
Ingredients
- 12 lbs pork country ribs
- 8 large carrots
- 4 tbsp canola oil
- 3 tsp allspice
- 12 oz baby Bella mushrooms
- 2 large sweet onions
- 3 tsp kosher salt
- 4 cups apple cider or juice
- 4 tbsp brown sugar
- 64 oz sauerkraut with caraway seeds
- 1½ tsp pepper
- 1½ tsp caraway seeds optional
Instructions
- Preheat the oven to 350°F (175°C).
- Rub the pork ribs with canola oil and season generously with salt and pepper.
- Heat a large, deep skillet over medium-high heat. Sear the pork ribs until they become golden on both sides (about 5 minutes per side), and then transfer them to a plate.
- In the same skillet, add the onions, mushrooms, and carrots, and cook until they become softened (about 5 minutes).
- Step 5: Add apple cider or apple juice, allspice, salt, pepper, and brown sugar to the skillet. Stir to combine.
- Place the seared ribs in an oven-proof dish and top them with the cooked vegetables.
- Pour sauerkraut over the dish, ensuring it evenly coats the ribs.
- Cover the dish with aluminum foil and bake in the preheated oven for about 2 hours or until the ribs are tender and easily pull away from the bone.
- Optionally, sprinkle caraway seeds over the dish before serving.
- Serve the dish hot, accompanied by mashed potatoes or rye bread for a delicious meal.
Notes
- If you don’t have an oven-proof dish, you can transfer the seared pork ribs back to the skillet and cook everything together until the ribs are tender.
- For a more intense flavor, try marinating the pork ribs overnight in apple cider or apple juice with spices and herbs of your choice.
- For a heartier dish, add potatoes, kale, or other vegetables to the casserole.
- To make a richer dish, try adding a bit of butter or cream to the sauerkraut before baking.
- If you can’t find sauerkraut with caraway seeds, you could also use plain sauerkraut and add 1 teaspoon of caraway seeds
FAQs
Q1. Can I use a different type of meat for this recipe?
Yes, you can substitute pork country ribs with other cuts of pork, like shoulder or loin, or even with another type of meat, such as chicken or beef. However, the cooking time may vary depending on the cut and type of meat you choose. Always ensure that the meat is properly cooked before serving.
Q2. Is there a vegetarian version of this dish?
Absolutely! For a vegetarian version, you can replace the pork ribs with a hearty vegetable like portobello mushrooms or eggplant. You could also use a meat substitute or tofu. Remember to adjust the cooking time accordingly.
Q5. Can I cook this dish in a slow cooker or Instant Pot?
Yes, this dish adapts well to both slow cookers and Instant Pots. For the slow cooker, you could follow the same steps but let it cook on low for 6-8 hours or on high for 3-4 hours. In the case of an Instant Pot, you’d need to adjust the cooking time according to the manufacturer’s instructions for the type and cut of meat you’re using.
Wrapping Up
German Pork Ribs and Sauerkraut is a classic dish that offers a unique balance of flavors. It’s hearty, rich, and tangy all at the same time, offering an experience unlike any other. Have fun exploring German culture through this delicious pork ribs recipe and delight your family and friends with its unique flavor.
Whether you’re making it for a special occasion or just because this dish will surely please everyone at the table! With its simple instructions and few ingredients, it’s easy to make and perfect for sharing with loved ones. So go ahead and give it a try!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
