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
Often, recipes change and evolve with each generation, even the good ones. The change I made with this recipe was
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.”
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 5 minutes |
| Cook Time | 1.5 hours |
| Servings |
people
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- 3 1/2 pounds pork spareribs
- 1 teaspoon salt. divided
- 4-6 cups raw organic sauerkraut make 6 cups if you like extra sauerkraut
- 4 medium yukon potatoes, peeled and halved
- 4 tablespoons butter
- 1 teaspoon salt more for spicing
- pepper as needed for spicing
Ingredients
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- Prepare ingredients before cooking.
- Wash the ribs with cold water and cut the slab in half, placing the meat in a large pot filled with water just above the ribs. Add 1/2 teaspoon salt and bring to a boil on high heat. Reduce the heat and boil on medium for 45 minutes. Turn ribs over at 20 minutes to cook evenly, removing any fats on top of water with a slotted spoon.
- After 45 minutes, add sauerkraut to water, reduce heat to medium and continue to cook for an additional 45 minutes.
- 30 minutes before ribs are done, bring a medium pan with 6 cups of water to a boil over high heat.
- While water is heating, peel and halve the potatoes. When the water begins to boil, add the potatoes and remaining 1/2 teaspoon of salt to the water, reduce heat to medium-high and boil for 20 to 25 minutes or until the potatoes are soft when pierced with a fork.
- Drain the potatoes in a colander and transfer back into pan. Place pan on stove, add 2 tablespoons of soft butter, sprinkle with salt and pepper. Allow butter to melt and gently stir potatoes in butter to coat. Remove from heat, set aside, and cover to keep warm.
- When the spareribs are done, carefully remove each slab from the water and place in a colander to drain excess liquid. Transfer to cutting board and using a sharp knife, separating the ribs into individual pieces.
- Carefully pour the sauerkraut from the pot into colander to drain out excess liquid. Transfer sauerkraut to a serving platter by spooning around the perimeter of platter. Place ribs in the middle of the platter.
- Remove potatoes from pan and distribute around the ribs.
- Serve with corn and a green salad.
- This meal is traditionally served with a fresh green salad and buttered bread.
- A favorite bonus with this meal is to create a sauerkraut sandwich by buttering a piece of white bread, folding in half, and filling it with sauerkraut for a delicious sauerkraut sandwich.
- Choose ribs that are pinkish-red in color with some marbling in the meat.
- Choose ribs with plenty of visual fat on the meat for tenderness and flavor.
- The longer pork ribs cook the more tender the meat will be. Use a fork to test the tenderness of the meat. Continue to allow it to slow cook up to an extra 30 minutes if the meat is not tender enough.
- Raw organic sauerkraut is best since it does not have the preservatives or nitrates found in other bottled sauerkraut.
Recipe by Lorraine Soldo for www.culinarybutterfly.com
Comments
My Mom also made this when we were kids. I, use to make it whenI first got married. Have not made it in years. Can’t wait for supper. Never had a receipe, but yours was closest to the way my Mom made it. Thanks for putting this on the net
Hi Carole,
Isn’t wonderful to experience the nostalgic taste of our mother’s cooking from days gone by? So glad you found the recipe! I would love to hear it turns out for you. Enjoy!
Lisa
My mothers parents were born in Hungary. Might be why she alway added caraway seeds to the mix and small amount of brown sugar. I can remember when my brother and I were kids we could smell the ribs and kraut cooking and we’d race to the kitchen to beg mother for a bite. I can smell it now….yes…comfort food to the max.
I will try your recipe next time I make it.
Hi Marlena,
I love food nostalgia! Thanks for sharing. There is nothing better than the memories of our mother’s cooking! I have the same memory of this dish permeating the house while my sister and I could hardly wait for dinner time. Let me know how it turns out for you when you make it! Enjoy~
Lisa
Beautiful
I made sauerkraut, baby back ribs and mashed potatoes !!
Was excellent !!!
My family enjoyed
A beautiful Sunday dinner
Hi Vivian,
I am so happy you and your family enjoyed the recipe! It was one of my mother’s specialties and she would have been thrilled to hear that you tried it and love it. I always love to hear feedback and appreciate you taking the time to share your results. Have a beautiful rest of the day!
Hugs, Lisa
My mom used to make this exactly like this. It makes the BEST ribs you will ever eat. Brings back so many memories.
Oh, how wonderful that your mother made this recipe the same way! Food nostalgia is one of the greatest memories to have. Thank so much for sharing, Leslie!
You are much welcome
Blessings to you and your family
Always have mashed potatoes. Don’t brown the ribs either. One of the favorite of my husband.
Hi Joyce,
Oh, I love mashed potatoes with spareribs too! Yes, you are right. You don’t need to brown the ribs since they are boiled. I’m so glad you found the recipe! I hope your husband enjoys the recipe as much as I do!
Lisa
My mom and her mom just added the potatoes to the same pot as the pork half an hour before serving. (Why dirty two pots?) Also added a couple bay leaves and peppercorns , and if feeling ambitious – a chopped onion, at the start. It’s crazy how delicious this is, not to mention the wonderful aroma it fills the house with while cooking.
That sounds delicious too! I agree the house smells so wonderful when the spareribs are cooking. Food nostalgia on high! Thanks for sharing. So glad you enjoyed the recipe!
Lisa
I tried this recipe today, what a better way to experience the flavor of pork verses the spiced and sauced BBQ smoked method. Along with Janice Mosher I added the potatoes to the same pot with one twist as the recipe says. I removed and placed the ribs in my slow cooker topped with the sauerkraut and potatoes to which i added a small amount of butter to the potatoes and let cook for about an hour on high. the potatoes were delicious along side the pork ribs and mellowed sauerkraut.
The meal is so good and filling yet no worries about a upset stomach due to other types or spices in BBQ cooking methods. I defiantly will make this a regular item in my home meal planning from now on.
Hi Luke,
I am so glad you liked the recipe! I agree it’s a fantastic way to experience the flavor of pork. The combination of tender pork, buttered potatoes, and sauerkraut are the perfect balance to a great meal. Next time, try the sauerkraut on a piece of white buttered bread. It’s a childhood favorite of mine! Food nostalgia at it’s best! Thanks for sharing.
Lisa
Thank you for this lovely recipe….It’s just the way my grandma made it!
Thank you, Kate! I just love it when food reminds us of our Grandmother’s cooking! They are always the best recipes! Thanks for sharing!
Lisa
recipe calls for 3/12 pounds ribs.translating 3 lbs 12 ribs,correct?
Hi Curtis,
The quantity and weight of ribs is a general guide for this recipe. Depending on the size of the ribs and bones, the number of ribs can vary. However, 12 ribs will work very well with this recipe. Just be sure to have the membrane removed from your butcher for extra tender results. Enjoy! It’s one of my favorite rib recipes!
Lisa
This is very similar to the way my mom would prepare this meal (including the corn as a side!). Planning to make for New Year’s Day, the sauerkraut for good luck in the New Year! Thank you for the recipe.
Oh, I just love food nostalgia especially when it’s from the memory of our Mother’s cooking! Happy New Year!
Lisa
I also add knoephla to this recipe. It is so good
Hi Connie,
German dumplings! I really love that idea! I will try that next time I make Sauerkraut and Spareribs. It’s such a wonderful winter comfort meal. Thanks for sharing!
Lisa
Too much water. I had a rack of ribs and pound of sauerkraut. I covered the ribs with cold water and let boil for about 45 minutes. I added the sauerkraut and it’s like soup. I have the lid off and a decent boil hoping the water dissipates. I will make mashed potatoes and mixed veg also. It’s been years since I made this. In the future, I will let memories and my fingers lead the way.
Hi Karen,
It sounds like your sauerkraut may have gotten too soft during the cooking process. I’m so sorry it didn’t turn out as you had hoped. I haven’t experienced that issue myself. It is quite possible that the sauerkraut you used could have been softer from over-processing when they canned it. That would make it fall apart further in the boiling process. If you like the brand you use, I would recommend adding it to the water with the ribs during the last 15 minutes of the cooking process to see if you get better results. However, I do agree. When it comes to cooking, ingredients can vary so much in taste and texture so it is always a good idea to incorporate your own experience and instincts when making changes to any recipe. I hope that helps!
Lisa~
Can I make this in my Instapot pressure cooker?.
Yes! You will want to research the cooking time for the Instant Pot but I’m sure it will be delicious. I would also add the sauerkraut in towards the end of the cooking process so it does not overcook and become mushy. I’d love to hear how it turns out. Please keep me posted!
Enjoy! Lisa
Do you drain the sauerkraut before adding to ribs ?
Excellent question, Mike. I do not drain the liquid because it adds flavor to the water as the ribs are boiling and ultimately gives a better flavor to the meat. Enjoy!
Lisa~
I grew up eating this and I have it with potatoe dumplings for my kids! 100 percent Bravo food choice! They loved it.
Hi John,
I’m so glad your kids love the German Spareribs and Sauerkraut! I always love to hear the next generation is enjoying food the way we used to! Dumplings were also a huge treat in my home as a child. Food nostalgia is truly a gift! Thanks for sharing!
Lisa~
When growing up, my folks would, at the end of the process, put the ribs in the broiler to brown the meat before serving. I’m 80 years old now. What do you think about browning the ribs for a short time to add a little crunch to the dish? I’ve got all the ingredients and will prepare it for tonight’s dinner. I was too young to remember their process. Any comments about browning?
Hi Michael,
Wonderful memories for you growing up! I think browning the meat under a broiler once it is cooked could be a nice addition to this dish! Using my cooking method for the German Spareribs and Sauerkraut, the meet is extremely tender and can easily fall off the bones, so you will want to be delicate with the meat when removing it from the pot and transfering to a broiling pan for a quick broiled finish. I’d love to hear how it turned out for you! Thanks for sharing about your special food nostalgia with your folks!
Lisa~
I remember grandmother using corned spareribs in this dish
Hi Edward,
What a special memory of your grandmother’s recipe using corned spareribs. I haven’t tried that option yet but I am sure it is delicious!
I’ll add it to my bucket list of foods to try. Thank you for sharing!
At 84, I haven’t had this in about 70 years, but as your words remind, our brains have a long memory. Like you, my mom used canned sauerkraut, which I’ll change to a packaged form from the dairy section. What you don’t mention (and maybe it was only because my family was Irish, not German) is that the meal called for Gulden’s Mustard as an accompaniment. Like many other foods from the past (many of which have disappeared or about to be gone forever) this was the family dinner quite often.
Hi Kevin,
I love that you have such a wonderful food nostalgia story around Spareribs and Sauerkraut! My mother also used Gulden’s Mustard but it was on her hot beef sandwiches. I completely agree that these classic family recipes are seldom highlighted yet are incredibly delicous comfort foods to enjoy! It’s a wonderful idea to keep these olden-day recipes alive through our dinner table. Thank you for sharing.
Lisa~