Country Style Pork Spare Ribs and Sauerkraut
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:
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- 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
Made this receipt on New Years day and again today. my problem is my first layer of ribs is moist.but top layer is always dry. I have been using a different kraut and the jar doesn’t have much juice. is that my problem? Plus we like more juice with our kraut and mashed potatoes Help
Hi Fran. This is such a great question. Yes, I would definitely look into a juicer sauerkraut.
My first instinct is wondering the type of pan/pot you are using? With cast iron dutch ovens the lids have several bumps or spikes that help to return moisture into the dutch oven while cooking. If your pot does not have those that could potentially be what the challenge is.
Thank you so much for asking this question because it will be a huge help for others. Also, I apologize for the delayed response. Thank you for your patience.
This recipe couldn’t be easier. It was fantastic. I followed the recipe to the T with the recommendations on browning the ribs and the Costco organic probiotic sauerkraut. I also made the Twice Baked Mashed Potatoes and served with applesauce. What a crowd pleaser. All the men had seconds. My dinner party was over the top successful. All made the day before & reheated. I will be making this again & again. Thank you
Lynn reading this made my day! I am so happy to hear that both recipes worked well. Thank you so much for making them but also taking the time to come back and comment.
I drain rinse and drain the sauerkraut and then add some garlic, caraway and a can of beer. Comes out great!
I love that idea! Thank you for sharing!
Have to have the caraway seeds! We always used beef ribs, but they are outrageous now.
Thank you so much for the 5 stars! I’m so glad you enjoyed the recipe, and I completely agree—caraway seeds really do add something special! I hear you about the beef ribs; they’ve gotten so expensive. I hope whatever substitution you used still brought amazing flavor to the dish!
Making tomorrow. If I double the recipe like you did in the video, does the cook time of 3 hours stay the same or do I need to add more time?
Searing the extra meat takes a little extra time. Outside of the that it takes about the same amount of time.
I grew up having this exactly the same. We served ours with mashed potatoes. I never cared for the ones with apples or sugar.
That put a smile on my face. I have so many memories of this meal growing up.
I agree with the person eliminating apples & sugar, that absolutely ruins the sauerkraut taste…we always used to have spareribs, but now they come in these huge paks, so now using back ribs, works pretty well! I also agree, low & slow works best, I may try using my slow cooker, although the oven works well, 325 for 3 hours or so. One last thing, browning the meat ahead of baking is crucial, makes all the difference to taste!!
Hi Wendy! Love hearing your thoughts on this! Browning the meat really does make all the difference—such a great step for adding flavor. And thank you so much for the 5 stars. I truly appreciate it!
I saw in one comment someone drained and rinsed the sauerkraut, then in another you suggested a juicer kraut, so drain and rinse, or no?
Hi Elizabeth. It comes down to personal preference. If you enjoy tangy foods, then you probably don’t want to rinse. If tangy food is bothersome to you, it’s probably wise to rinse. I hope you enjoy and I would love to hear how you approach it, so please keep me updated.
I just place all ingredients in the slower cooker, yes, no browning the ribs.,.
Add soy sauce for coloring with 1 cup of water. 😊
Thank you for sharing your method! It sounds like a convenient way to prepare the dish, especially for those looking to simplify the process. Adding soy sauce for coloring is a clever tip. While not browning the ribs will alter the flavor, it’s great to hear different approaches. I appreciate you taking the time to share your variation!
I added some apple pieces into the sauerkraut. It really makes a difference. This is a terrific recipe and very easy.
That sounds delicious, perfect for fall. Thank you so much Jeffry! I appreciate you taking the time to come back and comment.
I grew up on this and never knew the recipe, thank you for sharing! Can’t wait to make this.
One question, my family added potatoes. If I were to add, should I do so from the begining of baking or part way through cooking, and if so when? Not sure if the potatoes would become too overcooked/mush if I add from the beginning.
Hi Desiree!
I’m so glad this recipe brings back memories for you! It’s a special one for me too.
Adding potatoes sounds like a wonderful addition. To keep them from becoming too soft, I recommend adding them about halfway through the cooking time, depending on their size. If you’re using larger chunks or whole potatoes, they might need a little more time, so you could add them a bit earlier—around 30-40 minutes into baking. This way, they’ll cook through but still hold their shape. I hope you enjoy making this and reliving those childhood flavors!
This recipe Brings Me Back To My child hood Growing Up In The 70,s It Is So……Good!!!!!
Hi Charles! Same for me. My mom had to have this every week when she was pregnant with my brother. It is complete nostalgic comfort food for us Gen xers.
Great recipe. I do things a little different though, I sear the ribs on a gas grill outside. My wife appreciates this. From my mothers and grandmother recipe I add 1 large onion, couple cloves of garlic, a couple bay leaves and about a tablespoonful of barley.
I usually bake in the oven at 350 for about an hour but will try your 300° guideline.
I’ve been making it this way for years and serve with either mashed potato’s or cold applesauce.
I love the idea of adding barley. That’s a great idea! Your version sounds absolutely delicious and it makes me so happy to hear that others have loved this meal as long as my family has. Thank you Leonard!
Most flavorful
Thank you Joanna!
Making this tomorrow, New Year’s Day tradition for 50+ years. I haven’t seared the pork first before so this is me being adventurous! Taking a suggestion from another commenter so I’m also adding some caraway seeds after they meet the mortar and pestle. This is how my mom got us to eat sauerkraut and pork… she added a couple hot dogs! I can’t even think of this dish without adding hotdogs 😜 Mashed potatoes finish it off—probably the easiest recipe ever and so yummy! Thanks so much for your recipe and happy 2025!
Outstanding! The sear made the pork so juicy and next time I’ll add more ground caraway seeds as I was not sure how much to add. Happy 2025! 🎉
This recipe was very good for being so simple! However next time I will use a lot more sauerkraut, the recipe calls for 16 oz and I used 32 oz and we both still thought it was lacking a bit, so I may double or even triple next time.
Also since I served this with twice baked potatoes, I went ahead and seared the pork in bacon grease. Not healthy but it added some good flavor!
Thank you Adam for trying the recipe and sharing your tweaks! Using more sauerkraut sounds like a great idea for an extra tangy punch. And searing the pork in bacon grease? Genius—flavor always wins!
Fantastic!
Thank you so much Kay!
So good! Just like Mom used to make it. I used Cleveland Kraut roasted garlic, salt and pepper sauerkraut – naturally fermented. There wasn’t much juice so I added a little pickle juice from my Grillo’s half sour container. Some buttered egg noodles on the side and we’re in heaven! Thank you!
Thank you so much Barbara! With buttered egg noodles sounds amazing!