5 hrs 20 mins
My DH loves this dish, he also likes it with boiled new potatoes. Its a hardy meal.
My Private Note
Units: US | Metric
- 2 pork spare rib racks
- salt and pepper
- 2 -3 lbs sauerkraut, canned, drained
- 1 onion, finely chopped
- 2 garlic cloves, mashed
- 1/3 cup barbecue sauce, bottled
- 1/2 cup catsup
- 1 teaspoon liquid hot pepper sauce
- 1 cup plum jelly or 1 cup jam
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried oregano
- 2 tablespoons Worcestershire sauce
- 1/2 cup honey
- 1 teaspoon dry mustard
- 1Sauce: In a saucepan, cook onion and garlic in a little oil just until onion is transparent.
- 2Add all remaining ingredients and cook over medium heat, stirring occasionally.
- 3Reserve a small amount of sauce for the final preperation.
- 4Ribs: Cut ribs into serving size pieces (1 or 2 ribs each).
- 5Put flour, salt and pepper in a sack.
- 6Drop a few ribs at a time in the sack and shake to coat.
- 7Repeat with all ribs.
- 8In a large heavy skillet, melt bacon drippings, or use vegetable oil, and brown all the ribs.
- 9Place only a few in the skillet at a time so as not to overcrowd.
- 10Prepare a large roasting pan by placing a flat rack in the bottom.
- 11Over the rack, place a piece of aluminum foil, large enough to cover the bottom and come up both sides, plus enough to wrap up over all ribs in the pan.
- 12Use a fork to poke numerous small holes in the bottom of the foil, over the rack, to allow grease to drip through to the pan bottom.
- 13Place all of the drained sauerkraut on the bottom foil, forming a bed for the ribs.
- 14Over the kraut, place the browned pork ribs.
- 15Distribute the remainder of the sauce over the ribs.
- 16Pull the aluminum foil over the ribs and fold the ends together to seal, allowing the meat to steam while cooking.
- 17Place all in a 350° oven for about 3 hours covered with foil, then open the foil and cook an additional 30 to 45 minutes uncovered.
- 18Test to insure that the ribs are very tender.
- 19To serve, place ribs on a large platter and the sauerkraut in a separate bowl.
- 20Heat the reserved sauce and paint the finished ribs as they are being served.
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Nutritional Facts for Pork Spareribs & Sauerkraut
Serving Size: 1 (306 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 345.0
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1822.3 mg
- Total Carbohydrate 88.4 g
- Dietary Fiber 5.1 g
- Sugars 69.9 g
- Protein 2.5 g
The following items or measurements are not included:
pork spare rib racks