How to Make Pork Ribs & Sauerkraut

Serving pork ribs with sauerkraut is a common Polish holiday tradition that has gained popularity in the United States as well. Sauerkraut is formed when salt is combined with shredded cabbage leaves. The salt extracts juices from the cabbage, which microorganisms transform into lactic acid. This acid then preserves the cabbage and gives it the unique flavor associated with sauerkraut. This method for making pork ribs and sauerkraut utilizes a 4-lb. cut of pork spare ribs and will serve four to five people.

Things You'll Need

• Sauerkraut
• Large pot
• Salt
• Pepper
• Flour
• Olive oil
• Baking pan
• Caraway seeds
• Pitted prunes

Instructions

1. Rinse 2 qts. of sauerkraut under cold water. Drain the sauerkraut, and then squeeze out any excess water. Transfer the sauerkraut into a large pot and cover with boiling water to at least 1 inch above the kraut.

2. Move the pot to a burner set to medium-high and allow the sauerkraut to cook for 40 to 45 minutes. Slice the pork ribs into multiple smaller portions of two to three ribs each. Sprinkle both sides of each of the ribs with salt and pepper, and then dredge each in flour.

3. Sauté the pork ribs in olive oil. Brown the first side, then flip and brown the other side, and then remove the ribs from the pan. Continue until all rib sections are browned. Spread the cooked sauerkraut across a baking pan, and place each of the pork rib portions on top.

4. Preheat the oven to 325 degrees F and sprinkle the sauerkraut and ribs with ½ tsp. of caraway seeds. Spread one cup of pitted prunes over the sauerkraut and move the baking pan into the oven.

5. Allow the pork ribs and sauerkraut to bake for 2 to 2½ hours or until the meat is falling off of the bone. Remove the baking pan from the oven and allow it to sit for 5 minutes. Serve immediately with the baked sauerkraut on the side.

Tips & Warnings

• The prunes are an optional addition, and can be left out, if desired. The pork ribs can also be sautéed in bacon drippings or lard, if necessary.

References

• Book: Polish Holiday Cookery; Robert Strybel; 2003
• University of Alaska at Fairbanks - Sauerkraut
• North Dakota State University Exstension Service - Sauerkraut