Prep 10 mins
Cook 2 hrs
My family roots are half Irish and half German. This comforting, cold and windy night favorite has scored big with my family. Best served with fluffy mashed potatoes and a big glass of cold milk!!
- 2 lbs pork baby back ribs
- 4 country-style pork ribs (optional)
- 2 lbs sauerkraut
- 2 cups chicken broth
- Place sauerkraut in a large roasting pan.
- Place ribs on top of kraut and add the chicken broth- pouring it over the ribs.
- Cover roaster and slow roast in 300 degree oven for about 2 1/2 hours. Shorten cooking time by raising temperature to 375 degrees for 1 1/2 hours if you are in a hurry.
- Watch out when you remove the lid because the aroma may drive you to dig in before it's out of the oven!
- Serve individually with mashed potatoes, placing some of the kraut and juice on the potatoes. Or serve family style with ribs on top of kraut.
- Extended cooking tends to melt the kraut into the broth so if you are cooking it for a long time, add even more kraut. It's good as a leftover too.
Made this when it was on recipezaar years ago, 2008, just found it while cleaning out all my recipes and I remember it being very good, going to make it again this week. I don't agree with caraway seeds, only use them if you like them, I hate them.
This is a 10 star. Taste is devine and so easy to put together. I did through in a can of potatoes. Just before it was done I put the ribs on another pan and let them brown. Really enjoyed this dish and will make it many times again. thanks, Farm Guy.
Oh my GOSH -- this is SO GOOD!!! I'm not even a huge fan of Sauerkraut, but the long cooking mellows the flavor, and it just tastes like really good seasoned cabbaged! Didn't have enough Sauerkraut last time I made it, so I subbed some shredded cabbage and mixed with the Kraut. The ribs come out so tender and tasty. And could it be any easier!?? Everyone in the family LOVED it -- even the kids. Thanks HF Guy!