Country Style Ribs and Sauerkraut

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This is an easy delicious meal that will stick to your "ribs" :) Even if you aren't too fond of sauerkraut, the flavor of it turns out great in this dish.


  1. Preheat oven to 350 degrees.
  2. Place meat in 9 x 13 baking dish or roaster pan.
  3. Cover with sauerkraut and sprinkle with brown sugar.
  4. Top with the undiluted soup.
  5. Cover and bake for 3 hours or until tender.
  6. Uncover the last 1/2 hour to brown.
Most Helpful

I'm a pollack and was raised on sauerkraut! This dish was absolutely delicious! Follwed recipe to a "T". The smell in the house while it was cooking was fantastic! Will definitely be making again!! Thank you so much for posting this recipe. Will be emailing it to all my family!

Lilladyc May 04, 2002

Karen I took some liberties with your recipe namely because of lack of French Onion Sour and I wanted to do it in a crockpot. It was absolutely delicious! I cut the recipe in half . If you have not got it under this category please add it as it is great. Put everything in the crockpot(except 1/4 cup of the consumme) cooked on high for 1 1/2 hrs turned to low and cooked for a further 2 1/2 hrs. I did not have French Onion soup so used 1/2 cup Beef consumme (added in two portions of 1/4 cup each)and a 1/2 cup French's Fried Onions I also added 2 raw peeled sliced (1/4" slices). I put in 1/4 cup of the soup for the first 1 1/2 hrs on high and then added the second 1/4 cup when I turned it to low. What a great dish and the aroma as it is cooking MMmm This to me is real comfort food. Thanks Karen for a great recipe.

Bergy May 16, 2002

I knew this would be good, but could not imagine just HOW GOOD! It is fabulous. I wedged an apple and pushed the pieces into the kraut.....also a bay leaf. Don't know how much difference it made. Next time, being big kraut lovers, I would half the meat.....we had a fair bit left over, and could have done with less than we ate. It was hard to resist tho'.....sooooooo tender and flavourful. Thanks.

mabers November 08, 2002