An absolute comfort meal, Country Style Pork Spare Ribs and Sauerkraut recipe creates extremely tender caramelized pork nestled into tangy sauerkraut. With just 3 ingredients and 2 steps this family favorite recipe is an extremely easy slow cooked meal.
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Do you have recipes that have stayed in your family for generations?
This Country Style Pork Spare Ribs and Sauerkraut recipe has been in my family for more generations than I can keep track of.
I remember eating this in the 70’s as a child but I especially remember eating this every single week in the 80’s with out fail during my mom’s pregnancy with my baby brother.
This was my mom’s pregnancy craving BIG time!
I realize that sauerkraut is an acquired taste so I was a little concerned that my husband may cringe at the idea of eating this meal.
I am happy to report though, not only did he eat it, he went back for seconds all the while saying “hmmmm, this is really good!”
There are a couple of elements that I personally absolutely adore about this Country Style Pork Spare Ribs and Sauerkraut recipe.
The meaty ribs are so tender they just literally fall apart.
I also adore that the meat juices impart a ton of flavor into the sauerkraut thereby also mellowing the tanginess.
I have a favor to ask though. PLEASE, PLEASE, PLEASE don’t send me hate mail.
This Country Style Pork Spare Ribs and Sauerkraut recipe steers a little away from your traditional German or Polish version of spareribs and sauerkraut in that it does not have potatoes, brown sugar or apples. Rest assured though that this version is incredibly irresistible and an absolute family favorite.
Why sauerkraut is healthy:
Sauerkraut in its simplest form is fermented cabbage that produces gut healthy probiotics. Many scientists now believe that much of our immune system resides in our digestive tract and is run by healthy bacteria. Sauerkraut, with all its healthy bacteria, feeds our intestinal lining those very healthy bacteria.
How to reap the healthy benefits of sauerkraut:
Many health experts hold the belief that the best form of sauerkraut is organic unpasteurized versions found in many health food stores. Unfortunately the heating process of this Country Style Pork Spare Ribs and Sauerkraut recipe does kill many of those healthful bacteria. To reap the benefits of improved immune function by eating sauerkraut then the best way to achieve this is to eat 2 tbsp of raw organic unpasteurized sauerkraut daily. Here are a few more ideas that may help too.
How to sear Country Style Pork Ribs:
Pull meat from refrigerator and let sit at room temperature for about 10 minutes before searing. I personally prefer cast iron or stainless steel pans for searing. Place pan over medium/high -high heat. Add oil and let pan become very hot. You can check to see if the pan is hot enough be either by seeing the oil ripple or by placing the tip of a rib onto the pan and if it sizzles, it is ready. Place ribs onto pan with the fattiest side down first and do not move. The ribs will be ready to turn when they are easily moved (no longer sticking to the pan) and golden brown. Repeat with all sides.
Tips about Country Style Pork Spare Ribs and Sauerkraut:
- The awesome raw organic unpasteurized version of sauerkraut that I describe above can be a bit spendy but luckily Costco has a great price on it for $7.99 for a container that runs a little under 1/2 gallon.
- I recommend buying the best quality of pork you can afford. In my opinion the best would be pork raised organically on pasture, but at least try to aim for pork raised without antibiotics. Here is a great resource for finding a pasture-based farm near you!
- Country style ribs are a very meaty cut of pork that contain no bones and are perfect for this Country Style Pork Spare Ribs and Sauerkraut recipe.
- This is my favorite high heat healthy oil that I used for searing the country style pork ribs. (affiliate)
- BIGGEST TIP I can give about this Country Style Pork Spare Ribs and Sauerkraut recipe is DO NOT salt the pork before searing. Normally you would salt meat before searing but because sauerkraut is already salty, salting the meat will just be too much.
- This cast iron indoor grill is my favorite for multiple purposes and did such a beautiful job for searing the meat on my gas stovetop. (affiliate)
- This Lodge Cast Iron Dutch Oven did a phenomenal job with this Country Style Pork Spare Ribs and Sauerkraut. (affiliate)
- This recipe can also be made in a slow cooker for 8-9 hours on low.
Country Style Pork Spare Ribs and Sauerkraut
Ingredients
- 2- 2 1/2 lbs country style spare ribs
- 2 tbsp oil
- 16 oz sauerkraut *see tips above
- black pepper *optional
Instructions
- Preheat oven to 300℉
- Place large frying pan or indoor grill over med/high- high heat. Add oil and bring pan up to a full heat. (see tips above for testing heat of pan). Sprinkle ribs with black pepper and place fattiest aside down onto pan. Sear all sides until golden brown.
- Place seared meat into dutch oven and top with sauerkraut. Cover dutch oven with lid and bake for 3-3 1/2 hours.
- (Note: video above was a doubled recipe)
Notes
Nutrition
Follow along on Facebook and Pinterest for more savory inspirations.
If you love healthy comfort meals then check out these recipes:
Beef and Brussels Sprouts Stew
Super Healthy Sweet Potato Nachos
Sue M says
Made these ribs the other day, my only change was to add extra sauerkraut and a little sliced onion, and loved them. I also wanted to make Steve’srecipe so made sure to have leftover. WOW is that good! Thanks to both of you! Will be making again for sure!
Heather says
I am so happy to hear that Sue and love the idea of adding sliced onion! Thank you so much for taking the time to make it and for coming back to share this!
Maggie says
Mom always made this recipe except quartered russet potatoes on bottom of pan. Dad’s favorite was potatoes on bottom, sauerkraut on top and ribs coated on top. With bbq sauce. I never cared for bbq sauce but loved the flavor of potatoes covered with sauerkraut. Could eat a whole plate of them. Thanks for reminding me of this dish. Will make this again on a regular basis.
Heather says
You are very welcome Maggie. It really is a dish that feels like home. Reminds me of my mom every time we make it.
Charlene O'Brien says
Very delicious recipe thank you for the delicious idea! I made this using baby back ribs but also added sliced onion and cooked it on stovetop in my stainless Dutch oven for about 2.75 hours then added thick slices of russet potatoes for a complete one pot meal and it was delicious! It reminded me of my girlhood friends mother, who was German American, and she often made this and left it on the stove for my friend (&me) to eat after school. I was trying to replicate her recipe for her savory ribs, kraut and potatoes and let me tell you, your recipe with my addition of onion & potatoes was like eating Gloria’s mothers cooking from her pot! I’m 65 years old now but the other day when I cooked this recipe I was 15 again! She didn’t add apples or brown sugar to her recipe either and I have searched for many years to get a similar recipe as hers. I don’t cook as much as I used to as I’m alone and living with bone cancer and esophageal cancer so I try to eat and cook as naturally as I can when I have the energy. I know my family would love this dish as well. The sourkraut turns into the most delicious and savory taste! I would love to see more of your wonderful recipes and ideas! I didn’t cook an entire rack, just about half of the rack and I had leftovers that I will reheat and enjoy it for dinner tonight. Thank you for sharing your recipe and bless you & your family!
Heather says
Oh Charlene I can not tell you how happy reading your comment made me. It literally filled me so much joy and brought tears to my eyes. I will be praying for you the battle with cancer.
Thank you again for not only making the recipe but also taking the time to share with me.
Big Hugs!!
Heather
Susan says
This is also delicious over mashed potatoes 😋
Heather says
Such a good idea! Thank you Susan.
Heather says
I just have to comment that sauerkraut was a pregnancy craving for me too. But only with my son not with an of my 3 girls! Weird! Will be trying the recipe tonight.
Heather says
That is super interesting Heather. I wonder if it a boy pregnancy craving? I hope you enjoyed!
Leah says
Hi Heather!
Definitely no hate mail here. I was just buzzing recipes and came across this one. I’ve eaten this for as long as I can remember (close to 50 years) and I still make it for my family. Sometimes I kick it up a pinch and add caraway to the pot. Also, for anyone not too fond of the sourness, a grated potato or two added to the kraut at prep time will mellow it slightly and the starch thickens the juices a wee bit. I serve this with bread dumplings, potato dumplings or the pufly baking powder drop biscuuts. Thank you for making me kraut hungry! Yum!
Heather says
Oh Leah you are making my mouth water. The caraway seeds and the baking powder biscuits sounds amazing with this dish. It does my heart good to know there are others out there that have been enjoying this delicious meal for years too. Thank you so much for sharing these ideas!! I truly appreciate it.
Al F says
My Hungarian mother in law makes a dish similar to this one which was always one of my favorites, but I didn’t really know that pork and sauerkraut was a thing. I grew up around a lot of Italian food, so nothing remotely like this ever made the menu. Having made it at home, my wife said ‘ did you make my mom’s pork and sauerkraut’? Apparently she too thought her mom was the only one who made it! Great recipe. I added a 1/2 tsp of juniper berries, and used whole peppercorns (like my MIL). Great result. I used the kraut and the juice. The only thing I’ll change is to use more sauerkraut (love the stuff) and maybe dice the pork before cooking, taking off any large bits of fat. When MIL makes this we typically eat it with a crusty loaf, but I can see southern style biscuits also being awesome. If you haven’t tried it with a good loaf of bread, butter optional, (bakery rye is nice) – try it ) Many Thanks for the recipe!
Heather says
I am so happy to hear this! I love the additions of Juniper berries and whole peppercorns. I actually haven’t had this dish with homemade biscuits but now that you mention it, we have to try it.
Thank you so much for taking the time to share and rating the recipe. I very much appreciate it!
Carol says
Mom made this when I was growing up. She made hers in a cast iron skillet and the sour kraut would get a little brown and carmalized from the pork drippings.She put her ribs on top of the kraut and maybe flipped it around in the skillet after cooking awhile. Not sure if it was in oven or top of stove though. Very plain but so deliscious and flavorful. Just ribs , kraut and pepper too.
Heather says
That makes me so happy to hear you ate it also growing up. I agree, it so simple and yet so tasty!
Shari M says
I grew up in Pennsylvania where pork and sauerkraut is a tradition on New Year’s Day. Despite living here most of my life I never tried it before last year when I decided I’d give it a go. I followed a recipe, in the crock pot, with apples and brown sugar and it was just ok, not very good, so I almost thought one and done, don’t have to do that again. I found your recipe and thought OK, I can give a try one more time, and oh my, it is SO DELICIOUS! We all loved it! Such a simple recipe, the pork just fell apart and the flavors all blended beautifully. I’ve been happily eating leftovers for a week! Thank you!
Heather says
Shari that makes me so happy to hear! You just made my Monday morning. Thank you for taking the time to come back and rate the recipe.
Beth says
Same here! Mom made this and so do I. I always add a big onion chopped up too. We eat it with mustard on the side for dipping meat in if you want. Do you know what gives it that great flavor? I’ll tell you but you might not like me afterwards. It’s the GREASE! Yep! All that flavorful fat! LOVE IT! I’m making my grocery list and this is going on it. Yes homemade biscuits with it too thank you for sharing!
Heather says
Oh Beth you are making me hungry! No hate here at all and I agree, the fat adds all kinds of flavor. Thank you so much for taking the time to rate the recipe and now I want homemade biscuits.
Tetonper says
Nice, can’t comment on the flavor yet because I have not made it yet. But so many recipes add brown sugar, sweet white wine and other off the wall ingredients. Been looking for something like my Mom made! We had these fairly regular in the winter in the 60s and 70s. We raised a lot of hogs so pork dishes were common at our house. One of my faves was sauerkraut and anything! LOL Mom stuffed ducks with it and we even had hot dogs and kraut cooked casserole style. Will be cooking this but I know my Mom never put sugar or wine in her’s and this is one of few I have found that isn’t ruined. My wife made the kraut ribs and wine, it smelled great but my first bite barely stayed down. Trying yours this week.
Heather says
I am definitely with you on the simpler the better and I we also love eating the grass-fed sausages from Costco with sauerkraut too. I hope you enjoy and please let me know how they turn out.
Frank says
Hello Heather,
I just made C. S. ribs and sauerkraut last week but used brown sugar, as my mother did. Done properly they are, and were, delicious – as always. One just has to be judicious when applying the brown sugar. However, I’m following your recipe next week and expect it will be delicious as well My wife loves sauerkraut and we use it frequently., but she loves it without any amendments added, so she should love this approach. I’ll let you know how it turns out.
Heather says
Please do let me know. I would love to hear how you and your wife enjoy it. Have a wonderful week!
VICKI WOODS says
Thank you for sharing this recipe I have always made them in the crockpot but I find sometimes the crockpot tends to dry things out so I cook my roast in my Dutch oven on low and was so happy to see these done in a Dutch oven going to try it tonight can’t wait I’ll let you know how it turns out thanks again for sharing I also don’t like to add all those ingredients I think it takes away from the kraut and pork flavor.
Heather says
We definitely think alike. I love cooking in the Dutch oven and how wonderful meals turn out in it. I hope you enjoy the recipe as much as we do. Also, thank for taking the time to comment. I love hearing what my readers are thinking.