Country Ribs and Sauerkraut

READY IN: 2hrs 20mins
Recipe by out of here

My family loves sauerkraut this way. My Aunt Florence made her own sauerkraut in a large old crock in her pantry at the farmhouse. This is a down-home (stick to your ribs)dinner.

Top Review by LiisaN

This was very tasty. The sauerkraut mellows into the meat and you are left with very tender and tasteful ribs. I used chicken broth in place of the water and didn't use as much of the brown sugar and added a little garlic powder.

Ingredients Nutrition


  1. First brown the ribs in a frying pan.
  2. Take the ribs out of the pan and now fry the bacon until crisp; then add chopped onion. When onion is cooked, add the Yoshida's, brown sugar, and water. Cook until bubbly.
  3. Put the ribs in a 5-quart Dutch oven and bake at 375°F for 2 hours, checking until nice and brown.
  4. When ribs are done, add the sauerkraut mixture and put back in the oven for 30 minutes--this will meld the flavors together.

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