The recipe for country-style pork ribs and sauerkraut is a traditional German dish that will keep your family coming back for seconds. This meal is perfect to serve on cold winter days when you want something plentiful and satisfying.
Now that the weather is getting a little cooler, pull out your slow cooker and try this simple ribs and sauerkraut recipe. It’s easy to make and will make your whole house smell great.
I was a kid and everyone would sit at the table and eat the same thing, this is one of the recipes my parents made. As soon as the weather began to cool, things that were baked in the oven or made in the slow cooker made their appearance on the table.
One of the things I love about this recipe is how the pork ribs are so tender that they just fall apart with a gentle pull.
Country style pork
ribs versus bone-in pork ribs
Today, I made this recipe using the country style ribs where there is much more meat and today boneless in the pieces of rib meat. However, depending on what’s on sale or what I have in my freezer, I also do this with bone-in pork ribs.
To be honest, I think bone-in pork ribs are more tender when cooked this way than country-style ribs. However, both boneless pork ribs and bone-in pork ribs are a delicious combination with sauerkraut.
In fact, I think pork attenuates the acidity of sauerkraut and provides a slightly milder flavor.
Variations of this
pork ribs and sauerkraut
If you wanted to be a little more traditional with this recipe, you would add potatoes, onions, some brown sugar and apples. Here’s a wonderful recipe for the more traditional German version of this slow-cooking country style rib and sauerkraut recipe.
Some recipes instruct you to seal pork before adding it to sauerkraut. This recipe skips that step. Easy recipes in which you can combine ingredients and cook them with amazing results are sometimes all we can gather after a long day.
While it adds a little more caramelized flavor to the meat, I often opt not to chamber them as it’s easier.
If you want to caramelize the outside of your meat, I like to use a cast iron skillet. Simply add some oil to the pan and heat over medium/high heat. Once the oil begins to ripple, the pan is hot enough. Place the ribs in a single layer in the pan, taking care not to overload the pan. This will cause the meat to be steamed and not stretched.
Once the meat is easily separated from the pan, it is ready to spin and repeat the process elsewhere. Once the meat is scorched on all sides, add to sauerkraut. This whole process only takes 10-15 minutes.
Caraway seeds. Occasionally, I will add a tablespoon of dried caraway seeds to the pork and sauerkraut mixture. They add a subtle touch of licorice flavor with a touch of citrus and notes of black pepper. I like to add the whole seeds as they give mild flavor to the whole dish, but you get that extra strong flavor when you bite into one at random. These seeds are a perfect complement to potatoes, apples, cabbage and pork. Try it to see if you like this extra spice in this dish.
What are country style ribs?
Often, country-style ribs are referred to as pork loin country style ribs. Country-style pork loin ribs are a great cut of meat that has the perfect ratio. The cuteness, marbling and flavor with enough fat make these your choice for a barbecue or traditional rib sandwiches!
However, thick strips cut from boneless pork shoulder can also be called country-style ribs. I often see boneless country-style pork ribs in my grocery store. However, your shopkeeper or butcher may have some bones in the thick fleshy ribs. Therefore, your country-style ribs may or may not have bones in them. Either way, they are a perfect choice for this delicious recipe.
How to make pork ribs country style and sauerkraut
3 1/2 to 4 quarts slow cooker, combine sauerkraut and pork by layering the slow cooker. This helps the flavors work together while cooking.
Light low and cook ribs and kraut for 8 hours. In high cooking for 5 hours. However, I recommend low and slow heat. The longer cooking time suits this recipe well, as the meat will still be juicy but tender.
Do this in the oven. Combine sauerkraut and boneless ribs or bone-in ribs in a greased baking dish. Cover with heavy aluminum foil and bake at low temperature. Preheated oven to 325 degrees Fahrenheit for 90 minutes to 2 hours.
Do this in a pressure cooker or instant cooker. For an even faster version of this recipe, follow your machine’s instructions. However, this is what works for me. Close the lid, and then turn the vent knob to the sealing position. Pressure cook at high pressure for 15-20 minutes + 10 minutes of natural release. After natural release for 10 minutes, carefully turn the vent knob to the ventilation position to release the remaining pressure. Open the lid carefully.
A delicious way to enjoy Sunday dinners, pork ribs and kraut.
Storage and freezing of this country style pork ribs
This will last in an airtight container in the refrigerator for up to 5 days
If you like to make frozen meals, add this recipe to your list. Once cooked, simply pack it in a freezer-safe container. It will last in the freezer for up to 6 months.
When ready to use, simply thaw and reheat.
What to serve with this delicious pork dinner?
This is an absolutely comforting meal when combined with other simple sides. If you’re looking for a hearty meal that will fill your family, then this field rib recipe is a winner. Enjoy the fleshy ribs, the spicy sauerkraut with easy-to-accompany recipes. Try these sides for a complete easy meal.
Mashed potatoes or baby red potatoes seem to go along with this great moment.
This baked potato casserole recipe with baked cheese is a side dish of creamy potato and cheese that is very easy to make and pairs well with kraut and pork ribs.
Sometimes, after a heavy and hearty meal, I want a light and refreshing dessert. This Swedish cream dessert with red fruits is perfect.
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