German Sauerkraut and Spareribs is a recipe I grew up eating at my mother’s kitchen table. Slowly boiled pork spare ribs simmered in water and sauerkraut is an easy to make classic dish served in many German homes both in the United States and in Europe.
Serve it with boiled potatoes tossed in melted butter, salt and pepper, corn, and a slice of buttered white bread packed with the extra sauerkraut, (Sauerkraut Sandwich), and you’ll have yourself an authentic German dining experience in a little over an hour.
My mom grew up during the Great Depression where food was scarce, and nothing wasted. Making dishes like Sauerkraut and Spareribs for a large family was a staple meal in her home since this dish requires only a few ingredients and there’s not a lot of fuss in making it.
It’s funny how childhood recipes can become a favorite, even after decades of learning to make foods from around the world. Familiar comfort food from times past feels like coming home again. Through foods and smells, our brains have the incredible capacity to remember the finest details of the past. To me, there is no better way to remember times gone by than a dinner that mom used to make.
Often, recipes change and evolve with each generation, even the good ones. The change I made with this recipe was simple, but important. My mother used canned sauerkraut in her recipe. You know, the kind with a really long shelf life? Since those brands are packed with toxic, undesirable preservative and ingredients, I use organic raw sauerkraut by The Brinery or Bubbies.
The fermenting process of raw sauerkraut creates lactic acid and live probiotics, rather than those made with vinegar and other ingredients like many canned krauts are. The taste is tart and crunchy – perfect for Sauerkraut and Spareribs. Enjoy! As the old saying goes, “You don’t need a silver fork to eat good food.” – Paul Prudhomme
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