1 hr 45 mins
Mary Leverington's Note:
This scrumptious dish was introduced to me by my German college roommate many years ago. We fixed it in our dorm room, which was verbotten, so I always associate this meal with an electric fry pan. I seem to remember we cooked the potatoes with the ribs in the same pan, but I think boiling the potatoes separately is a better idea.
My Private Note
Units: US | Metric
- 1Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
- 2Remove to a platter temporarily as you fry each batch.
- 3Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
- 4Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
- 5Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
- 6Add onions, garlic, and apples and stir again.
- 7Place spareribs on top and cover pan.
- 8Cook for about an hour on low, stirring occasionally.
- 9Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
- 10Boil potatoes in salted water until just barely fork-tender.
- 11Serve the sauce over the potatoes.
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Nutritional Facts for German Spareribs and Sauerkraut
Serving Size: 1 (931 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1063.1
- Calories from Fat 516
- Total Fat 57.4 g
- Saturated Fat 21.1 g
- Cholesterol 176.9 mg
- Sodium 1447.2 mg
- Total Carbohydrate 86.8 g
- Dietary Fiber 12.2 g
- Sugars 13.3 g
- Protein 49.4 g