Spareribs and Sauerkraut

READY IN: 1hr 40mins
Recipe by threeovens

A hearty supper. From "Better Homes and Gardens" cookbook issued in 1942.

Top Review by Charlotte J

You could tell there was some other ingredient mixed with the kraut since it was not so sour tasting. I left the peel on the Granny Smith apple and you could not tell it when served. I also used a vidalia onion. Myself I'd like a little more caraway seed next time. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*

Ingredients Nutrition

  • 3 lbs spareribs, cut up
  • 2 -4 tablespoons vegetable oil (depending on the amount of fat on the meat)
  • 2 large onions, peeled and sliced
  • salt & freshly ground black pepper
  • 12 cup water, boiling
  • 2 lbs sauerkraut (1 quart)
  • 12 teaspoon caraway seed
  • 1 apple, peeled cored and grated


  1. Heat oil in a Dutch oven over medium high heat; saute ribs until well browned on all sides.
  2. Reduce heat to medium, add onions, and saute until translucent; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Add water, cover, reduce heat to simmer one hour.
  4. After an hour, push ribs to one side of Dutch oven and add sauerkraut, caraway seeds, and apple to the other side; cover and cook 20 minutes.
  5. Season to taste.
  6. To serve: lift sauerkraut from liquid and arrange on one end of serving platter; place spareribs on the other end of the platter.

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