German Spareribs and Sauerkraut Recipe
Tender fall off the bone pork spareribs slowly cooked in a juicy sauerkraut brine. Serve it with boiled potatoes sauteed in butter, salt and pepper, and your favorite vegetable and salad on the side. Just like dinner in Germany.
German Spareribs and Sauerkraut Recipe
Tender fall off the bone pork spareribs slowly cooked in a juicy sauerkraut brine. Serve it with boiled potatoes sauteed in butter, salt and pepper, and your favorite vegetable and salad on the side. Just like dinner in Germany.
Servings Prep Time
4people 5minutes
Cook Time
1.5hours
Servings Prep Time
4people 5minutes
Cook Time
1.5hours
Ingredients
Instructions
  1. Prepare ingredients before cooking.
  2. 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.
  3. After 45 minutes, add sauerkraut to water, reduce heat to medium and continue to cook for an additional 45 minutes.
  4. 30 minutes before ribs are done, bring a medium pan with 6 cups of water to a boil over high heat.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Remove potatoes from pan and distribute around the ribs.
  10. Serve with corn and a green salad.
Recipe Notes
  • 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

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