Description
Hearty German-inspired pork ribs with tangy sauerkraut promise a comforting classic that melds rich meat and zesty fermented cabbage. Rustic flavors combine in this simple yet satisfying dish that delivers home-style warmth you’ll savor with each tender, flavorful bite.
Ingredients
Scale
Main Proteins:
- 4 pounds (1.8 kg) country-style pork ribs, each cut to 1.5 inches thickness
Seasonings and Spices:
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon caraway seeds
- 2 tablespoons packed brown sugar
- 2 cloves garlic, minced
Supporting Ingredients:
- 1 pound (0.45 kg) sauerkraut, drained (rinse for a less sour flavor)
- 2 cups unsweetened applesauce
Instructions
- Activate the oven to a scorching 450°F (232°C). Use paper towels to meticulously dry the rack of ribs, eliminating excess moisture.
- Create a robust seasoning blend by thoroughly mixing finely chopped garlic, kosher salt, and freshly ground black pepper. Massage this aromatic mixture comprehensively across every surface of the ribs, ensuring complete coverage.
- Position the seasoned ribs in a shallow roasting pan with the meatier side facing downward. Transfer the pan to the preheated oven and roast uncovered for precisely 20 minutes, allowing initial caramelization.
- Carefully reduce the oven temperature to 250°F (121°C). Gently extract the pan and strategically rotate the ribs so the meaty side faces upward.
- In a spacious mixing bowl, combine sauerkraut, unsweetened applesauce, dark brown sugar, and caraway seeds. Whisk the ingredients until they form a harmonious, well-integrated mixture.
- Distribute the sauerkraut mixture evenly across the ribs, creating a uniform layer. Securely cover the roasting pan with a tight-fitting lid or aluminum foil to trap moisture and enhance tenderness.
- Return the covered pan to the oven and allow the ribs to slow-cook for 1.5 to 2 hours. Verify doneness by testing with a fork – the meat should yield effortlessly. Confirm the internal temperature reaches a minimum of 145°F (63°C) near the bone.
- Remove from the oven and let the ribs rest momentarily. Serve immediately with complementary side dishes, presenting a succulent and flavor-packed meal.
Notes
- Start by preparing the pork ribs several hours before cooking to allow maximum flavor absorption and tenderizing.
- Rinsing sauerkraut helps reduce intense saltiness, creating a more balanced taste for sensitive palates.
- Caraway seeds provide an authentic German flavor kick that transforms ordinary ribs into a memorable culinary experience.
- Brown sugar acts as a flavor neutralizer, softening the sauerkraut’s sharp edges and creating a harmonious sweet-tangy profile.
- Selecting a shallow roasting pan ensures crispy edges and even heat distribution for perfectly cooked, mouthwatering ribs.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 461 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg