Ingredients

  • 3 to 3 1/2 pounds pork spare ribs, bone-in
  • 3 cloves garlic, thinly sliced
  • 1 Tbsp caraway seeds
  • 1 Tbsp cracked black pepper
  • Kosher salt and freshly ground pepper
  • 1 32-ounce jar of sauerkraut, drained
  • 4 cups thinly shredded cabbage (about 1 medium head)
  • 1 medium yellow onion, thinly sliced
  • 2 Tbsp brown sugar
  • 2 cups water
  • 2 cups chicken stock
  • 1 bottle of your favorite beer
  • 1/4 teaspoon caraway seeds

Ready In 240 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Rub the spare ribs with spices, and chill: Rub the ribs with garlic, caraway seeds, and cracked black pepper. Wrap in plastic wrap and refrigerate for up to 24 hours (if you have time, otherwise skip).
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  • Length: 1440 minutes

Step 2

  • Roast the spare ribs: 
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Step 3

  • Heat oven to 400°F. Unwrap spare ribs from plastic wrap. Season the ribs with salt and pepper. Wrap the ribs with aluminum foil and place them on a roasting pan. Roast at 400°F for 1 hour 15 minutes, or until tender.
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  • Length: 75 minutes

Step 4

  • Remove from oven and set aside.
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Bake the sauerkraut

Step 1

  • Place sauerkraut, onion, caraway seed, brown sugar, and cabbage in a Dutch oven. Stir in beer, water, and chicken stock.
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Step 2

  • Add pepper to taste. Reduce the oven temperature to 375°F.
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Step 3

  • Bake the sauerkraut cabbage mixture, covered, for 3 hours.
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  • Length: 180 minutes

Step 4

  • Add ribs to sauerkraut, bake one more hour: Lower the oven temperature to 325°F.
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Step 5

  • Place ribs over sauerkraut, cover, and cook for an additional hour.
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Step 6

  • Add more liquid if needed.

Step 7

  • Serve the ribs with the sauerkraut. Good with boiled potatoes.
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