Delicious Spareribs and Sauerkraut

If you ask me, spareribs and sauerkraut is one of those perfect comfort food combinations.

This hearty German-American dish brings together tender, slow-cooked pork spareribs with tangy sauerkraut in one satisfying meal. The meat becomes so tender it practically falls off the bone, while the sauerkraut adds just the right amount of zip.

The ribs cook low and slow with simple seasonings like caraway seeds and black pepper, letting the natural flavors shine through. A splash of apple cider and brown sugar helps balance the sauerkraut’s tartness.

It’s the kind of old-fashioned, stick-to-your-ribs meal that’s perfect for chilly evenings when you want something warming and familiar.

What Kind of Spareribs Should I Use?

When shopping for spareribs, you’ll typically find two main types at the meat counter: St. Louis style and baby back ribs. For this recipe, St. Louis style spareribs are the better choice since they’re meatier and stand up well to long cooking with sauerkraut. These ribs come from the belly area of the pig and have more fat marbling throughout, which helps keep them tender during cooking. Look for ribs that have a pinkish-red color and some marbling, but avoid ones with dark spots or excess fat on the surface. If you’re buying from the butcher counter, ask them to cut the rack into sections of two ribs each to save you some prep time at home.

Options for Substitutions

This simple, classic recipe can work with several substitutions if needed:

• Spareribs: If spareribs aren’t available, you can use country-style ribs or even pork shoulder cut into large chunks. Baby back ribs would also work, but they’ll cook faster, so check them about 30 minutes earlier.
• Sauerkraut: Fresh sauerkraut from the refrigerated section can replace jarred. If you’re not a fan of sauerkraut, try using fresh cabbage with a splash of white wine vinegar – though the flavor will be milder. Just slice the cabbage thinly and add an extra pinch of salt.
• Red potatoes: Any waxy potato variety works great here – try Yukon Golds or white potatoes. Regular russet potatoes are okay too, but cut them slightly larger since they tend to break down more during cooking.
• Nonstick spray: A light coating of any cooking oil will work just as well – try vegetable oil, canola oil, or even a bit of bacon fat for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking spareribs and sauerkraut is rushing the cooking process – these ribs need low and slow heat to become tender, so plan for at least 2-3 hours of cooking time.

Another common error is not draining the sauerkraut properly, which can make your dish too watery and dilute the flavors – take time to drain it well, and you can even give it a quick rinse if you find sauerkraut too strong.

Many cooks make the mistake of adding the potatoes too early in the cooking process, which turns them to mush – instead, add them during the last 45 minutes of cooking so they’re perfectly tender but still hold their shape.

For the best results, season your ribs generously with salt and pepper before cooking, and don’t lift the lid too often during cooking as this releases the valuable moisture and heat that’s tenderizing your meat.

What to Serve With Spareribs and Sauerkraut?

This hearty German-inspired dish pairs really well with classic comfort food sides that can stand up to those bold flavors. A warm loaf of dark rye bread or pumpernickel is perfect for soaking up the savory juices, and some whole grain mustard on the side adds an extra punch. I like to include something sweet to balance out the tangy sauerkraut – homemade applesauce or glazed carrots do the trick nicely. For a complete meal, you might want to add a simple green vegetable like steamed green beans or roasted Brussels sprouts to round things out.

Storage Instructions

Keep Fresh: Place your leftover spareribs and sauerkraut in an airtight container and pop it in the fridge. The flavors actually get even better after a day or two! This hearty dish will stay good for up to 4 days when stored properly.

Freeze: This dish is perfect for freezing! Let it cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. It’ll keep well for up to 3 months. The potatoes might change texture slightly, but the meat and sauerkraut freeze beautifully.

Warm Up: To enjoy your leftovers, warm them gently in a covered dish in the oven at 325°F for about 20 minutes, or until heated through. You can also use the microwave – just heat in short intervals, stirring occasionally. Add a splash of water if needed to keep things moist.

Preparation Time	10-15 minutes
Cooking Time	50-55 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 60-70 g

Ingredients

• black pepper, to taste (freshly ground for best flavor)
• pork spareribs (cut into 2-3 bone sections)
• 1 jar sauerkraut (I use Frank’s Kraut, well drained)
• salt, to taste
• 4 red potatoes (quartered, about 1-1.5 inch pieces)
• nonstick spray

Step 1: Preheat and Prepare Baking Dish

Preheat your oven to 450 degrees F (230 degrees C).

While the oven is heating, coat a 9×13-inch baking dish with cooking spray to prevent sticking and make cleanup easier.

Step 2: Season and Roast Ribs

Season your ribs generously with salt and pepper.

Arrange the ribs in the prepared baking dish with the meaty sides facing up.

Roast the ribs in the preheated oven for 20 to 25 minutes, allowing them to develop a nice golden-brown crust.

After roasting, remove the dish from the oven and reduce the oven temperature to 350 degrees F (175 degrees C).

Step 3: Arrange Sauerkraut and Ribs

Transfer the ribs to a plate temporarily and drain any excess grease from the baking dish carefully.

Spread sauerkraut evenly across the bottom of the dish, creating a bed for the ribs.

Place the ribs back into the dish on top of the sauerkraut with the meaty sides up.

Step 4: Add Potatoes and Cover

Arrange potatoes snugly between the ribs, making sure they are evenly distributed for even cooking.

Cover the baking dish tightly with heavy-duty aluminum foil to seal in the moisture and flavors.

Step 5: Bake and Serve

Return the baking dish to the oven and bake for an additional 30 minutes, or until an instant-read thermometer inserted into the ribs reads at least 145 degrees F (63 degrees C) for safe consumption.

Carefully remove the foil to avoid exposure to hot steam.

Serve the ribs hot with potatoes and sauerkraut for a hearty meal.