Last Updated on January 11, 2024
Traditional German pork ribs and sauerkraut are a classic dish that has been enjoyed in Germany for centuries.
This comforting dish is made with slow-cooked pork ribs, sauerkraut, and a variety of seasonings and spices. The result is a savory and delicious meal that is sure to please any palate.
What are Traditional German Pork Ribs and Sauerkraut?
Traditional German pork ribs and sauerkraut is a classic German dish that is made with pork ribs, sauerkraut, and a variety of spices and seasonings.
The pork ribs are slow-cooked until they are tender and juicy, and the sauerkraut is cooked to perfection. The combination of these two ingredients creates a delicious and savory meal that is sure to please any palate.
Why You’ll Love this Traditional German Pork Ribs and Sauerkraut?
This traditional German pork ribs and sauerkraut dish is a great way to enjoy a comforting meal while celebrating German culture. The pork ribs are cooked until they are tender and juicy, and the sauerkraut adds a unique flavor and texture to the dish.
The combination of these two ingredients creates a savory and delicious meal that is sure to please any palate.
You will also like the following Lunch recipes!
- Qdoba Brown Rice Copycat Recipe
- How to make Justin Wilson Jambalaya
- Best Pollo Tropical Black Beans Recipe
The Ingredients
Pork country ribs, cut into 5″ pieces, seasoned with salt and pepper to taste:
- Pork Country Ribs: These ribs are a key ingredient, providing a rich and meaty flavor to the dish. Pork is a common meat in traditional German cuisine, and slow-cooking ribs enhances their tenderness and allows the flavors to meld.
- Salt and Pepper: These seasonings enhance the natural flavor of the pork, providing a balanced and savory taste to the dish.
Canola oil or other light-colored oil:
- Canola Oil: Used for cooking the pork and vegetables, canola oil has a neutral flavor and a high smoke point, making it suitable for sautéing without overpowering the other ingredients.
Large sweet onion, roughly chopped:
- Sweet Onion: Adds sweetness to the dish, balancing the savory flavors of the pork and sauerkraut. Onions are a common aromatic in many traditional German recipes, providing depth and complexity to the overall taste.
Bella mushrooms, halved or quartered:
- Baby Bella Mushrooms: These mushrooms contribute an earthy and umami flavor to the dish. They complement the richness of the pork and add depth to the overall taste.
Peeled and cut into large chunks:
- Carrots: Provide sweetness and a subtle earthy flavor to the dish. Carrots add both color and nutrients, enhancing the visual appeal and nutritional content of the meal.
Kosher salt (divided):
- Kosher Salt: Used to season the dish, kosher salt has a clean and pure taste. The division indicates a strategic addition at different stages of cooking, ensuring that the flavors are well-balanced throughout the preparation.
Pepper (divided):
- Pepper: Adds warmth and a mild spiciness to the dish, enhancing the overall flavor profile. Similar to salt, the divided use suggests a careful layering of flavors during the cooking process.
Apple cider or apple juice:
- Apple Cider or Apple Juice: Introduces a fruity and slightly tangy element to the recipe. The sweetness of the apple complements the savory and rich flavors, providing a well-rounded taste.
Allspice:
- Allspice: This spice blend adds warmth and a hint of sweetness, contributing to the distinctive flavor profile of traditional German dishes. It complements the pork and sauerkraut, enhancing the overall aromatic and flavorful experience.
Sauerkraut with caraway seeds:
- Sauerkraut with Caraway Seeds: Sauerkraut is a staple in German cuisine, providing a tangy and slightly fermented taste. The addition of caraway seeds enhances the overall flavor, adding a subtle anise-like note that pairs well with pork.
Caraway seeds (optional):
- Caraway Seeds: Optionally added for those who enjoy a stronger caraway flavor. Caraway seeds are a common spice in German cooking, adding a unique and aromatic element to the dish.
Brown sugar:
- Brown Sugar: Contributes sweetness and helps balance the acidity of the sauerkraut. It also adds a caramel note to the dish, enhancing the overall flavor complexity.
Directions
Step 1: Preheat Oven
Preheat your oven to 325°F (163°C). This ensures the perfect cooking temperature for tenderizing the pork ribs and melding the flavors.
Step 2: Season and Sear the Ribs
Season the pork country ribs with salt and pepper to taste. In a large oven-safe Dutch oven or deep skillet, heat 1 tablespoon of canola oil over medium-high heat. Sear the seasoned pork country ribs on all sides until they develop a golden brown crust, enhancing the overall flavor of the dish.
Step 3: Add Vegetables
Add the roughly chopped sweet onion, baby Bella mushrooms, and large carrot chunks to the pot. Sprinkle 1/4 teaspoon of kosher salt and 1/8 teaspoon of pepper over the vegetables, adding layers of taste and texture.
Step 4: Saute Vegetables
Saute the vegetables until they become tender, and the onions achieve a translucent quality. This process allows the vegetables to release their natural flavors, contributing to the overall richness of the dish.
Step 5: Deglaze with Apple Cider
Pour in 1 cup of apple cider or apple juice to deglaze the pot. Scrape the bottom to release any flavorful bits stuck to the pan, infusing the dish with a delightful blend of sweet and savory notes.
Step 6: Season with Allspice
Sprinkle 3/4 teaspoon of allspice evenly over the contents of the pot. Stir to combine, allowing the aromatic spice to permeate the dish with its warm and fragrant essence.
Step 7: Add Sauerkraut
Incorporate the sauerkraut with caraway seeds into the pot, adding a zesty and tangy element to the dish. For an extra burst of flavor, include 1/2 teaspoon of optional caraway seeds.
Step 8: Mix in Brown Sugar
Sprinkle 1 tablespoon of brown sugar over the sauerkraut mixture. Stir to incorporate the ingredients, balancing the flavors and adding a subtle sweetness to the savory profile.
Step 9: Bring to a Simmer
Allow the mixture to come to a gentle simmer, allowing the ingredients to meld and the flavors to intensify.
Step 10: Cover and Transfer to Oven
Once simmering, cover the Dutch oven or skillet with a lid. Transfer it to the preheated oven, ensuring even cooking and optimal tenderness.
Step 11: Bake
Bake in the oven at 325°F (163°C) for approximately 2 to 2.5 hours or until the pork is fork-tender and the flavors have melded together, creating a harmonious and mouthwatering dish.
Step 12: Serve
Once done, remove from the oven and let it rest for a few minutes. Serve the Traditional German Pork Ribs and Sauerkraut hot, savoring the delicious combination of textures and flavors. Enjoy this hearty and authentic German dish that pays homage to culinary tradition.
Notes
– To make the pork ribs extra tender and flavorful, consider marinating them in a mixture of soy sauce, garlic, and ginger before roasting.
– To add more flavor to the dish, consider adding some diced onions or apples to the sauerkraut.
– For a spicier dish, consider adding some crushed red pepper flakes or a pinch of cayenne pepper.
– To make the dish more substantial, consider adding some potatoes or carrots to the pot.
– For a vegetarian option, consider using seitan or tempeh instead of pork ribs.
Storage Tips
Traditional German pork ribs and sauerkraut can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the dish in a pot over low heat or in the microwave.
Nutrition Information
One serving of traditional German pork ribs and sauerkraut contains approximately
Serving Suggestions
– Mashed potatoes
– Roasted vegetables
– Brown rice
– Steamed broccoli
– Buttered noodles
– Warm crusty bread
– Spicy potato wedges
– Creamy coleslaw
What Other Substitutes Can I Use in Traditional German Pork Ribs and Sauerkraut?
– Chicken: Chicken can be used in place of the pork ribs in this dish. Simply season the chicken with salt and pepper and roast in the oven for 1 hour, flipping once halfway through cooking.
– Cabbage: Cabbage can be used in place of the sauerkraut. Simply heat a large skillet over medium-high heat and add the cabbage. Cook, stirring occasionally, until the cabbage is softened and lightly browned, about 10 minutes.
– Apples: Apples can be used to add additional sweetness to the dish. Simply dice the apples and add to the pot with the pork ribs and sauerkraut. Simmer the mixture over low heat for 20 minutes, or until the flavors have had a chance to meld.
– Vegetables: Diced vegetables such as potatoes, carrots, and onions can be added to the pot with the pork ribs and sauerkraut. Simmer the mixture over low heat for 20 minutes, or until the vegetables are tender and the flavors have had a chance to meld.
– Herbs and Spices: A variety of herbs and spices can be used to enhance the flavor of the dish. The most common herbs and spices used are black pepper, caraway seeds, and bay leaves.
Equipment
- oven
Ingredients
- 3/4 teaspoon allspice
- 1/2 jar sauerkraut with caraway seeds
- 3 pounds pork country ribs cut into 5″ pieces, seasoned with salt and pepper to taste
- 3 ounces baby Bella mushrooms halved or quartered
- 1 tablespoon canola oil or other light-colored oil
- 3/4 teaspoon kosher salt divided
- 1/2 large sweet onion roughly chopped
- 2 large carrots peeled and cut into large chunks
- 3/8 teaspoon pepper divided
- 1 cup apple cider or apple juice
- 1/2 teaspoon caraway seeds optional
- 1 tablespoon brown sugar
Instructions
Preheat Oven:
- Preheat your oven to 325°F (163°C).
Season and Sear the Ribs:
- Season the pork country ribs with salt and pepper to taste.
- In a large oven-safe Dutch oven or deep skillet, heat 1 tablespoon of canola oil over medium-high heat.
- Sear the seasoned pork country ribs on all sides until they develop a golden brown crust. This adds flavor to the dish.
Add Vegetables:
- Add the chopped sweet onion, baby Bella mushrooms, and large chunks of peeled carrots to the pot.
- Sprinkle 1/4 teaspoon of kosher salt and 1/8 teaspoon of pepper over the vegetables.
Saute Vegetables:
- Saute the vegetables until they become tender and the onions are translucent.
Deglaze with Apple Cider:
- Pour in 1 cup of apple cider or apple juice to deglaze the pot. Scrape the bottom to release any flavorful bits stuck to the pan.
Season with Allspice:
- Sprinkle 3/4 teaspoon of allspice evenly over the contents of the pot. Stir to combine.
Add Sauerkraut:
- Add the sauerkraut with caraway seeds to the pot. If you like, you can also add 1/2 teaspoon of optional caraway seeds for extra flavor.
Mix in Brown Sugar:
- Sprinkle 1 tablespoon of brown sugar over the sauerkraut mixture. Stir to incorporate the ingredients.
Bring to a Simmer:
- Allow the mixture to come to a gentle simmer. This will bring all the flavors together.
Cover and Transfer to Oven:
- Once simmering, cover the Dutch oven or skillet with a lid and transfer it to the preheated oven.
Bake:
- Bake in the oven at 325°F (163°C) for approximately 2 to 2.5 hours or until the pork is fork-tender and the flavors have melded together.
Serve:
- Once done, remove from the oven and let it rest for a few minutes.
- Serve the Traditional German Pork Ribs and Sauerkraut hot, and enjoy the delicious flavors!
Notes
Nutrition
Frequently Asked Questions
What is the origin of traditional German pork ribs and sauerkraut?
Traditional German pork ribs and sauerkraut is a classic German dish that has been enjoyed in Germany for centuries.
What other ingredients can I add to traditional German pork ribs and sauerkraut?
You can add a variety of ingredients to traditional German pork ribs and sauerkraut, such as diced onions, apples, potatoes, and carrots. You can also add a variety of herbs and spices to enhance the flavor of the dish.
Is traditional German pork ribs and sauerkraut gluten-free?
Yes, traditional German pork ribs and sauerkraut is naturally gluten-free.
Is traditional German pork ribs and sauerkraut suitable for vegetarians?
Yes, traditional German pork ribs and sauerkraut can be made vegetarian-friendly by using seitan or tempeh instead of pork ribs.
Conclusion
Traditional German pork ribs and sauerkraut is a classic dish that has been enjoyed in Germany for centuries. This comforting dish is made with slow-cooked pork ribs, sauerkraut, and a variety of seasonings and spices.
The result is a savory and delicious meal that is sure to please any palate. With a few simple substitutions, this dish can be made vegetarian-friendly or spicier, depending on your preferences. Enjoy this traditional German dish with your favorite side dishes and savor the flavors of Germany!