Baked Spareribs With Sauerkraut and Apples
"Hearty supper! A favorite here."
photo by Chuck W.
- Ready In:
- 2hrs 8mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 3 lbs spareribs
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 (32 ounce) jar sauerkraut (undrained)
- 2 teaspoons firmly packed brown sugar
- 2 tart apples, peeled and chopped
- 1⁄2 cup chopped onion
- 1⁄4 cup water
directions
- Heat oven to 450°F degrees.
- Cut ribs into serving pieces.
- Place in 13x9-inch pan; sprinkle with salt and pepper.
- Bake uncovered for 20 minutes.
- Reduce oven to 350°F degrees.
- Remove ribs; drain fat from pan.
- In same pan, combine sauerkraut, sugar, apples, onion, and water.
- Spread it all out evenly.
- Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.
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Reviews
-
I love ribs with sauerkraut & apple. I used already cooked ribs so I put the apples & kraut over the cut pieces of ribs, covered them with foil and baked them at 350 for 1 Hour. Fall off the bone moist & delicious -
This is simply the best spareribs and sauerkraut recipe I have ever made!! I had been making them the way my German mother-in-law did on to of the stove and I would end up with soupy kraut and mushy meat. This kraut is so flavorful and the meat is wonderfully roasted. I did rinse my kraut and added more brown sugar and cooked closer to 2 hours. Thank you for this winner of a recipe. -
Thank you so much for posting your great recipe! My family really enjoyed it. I didn't have as much sauerkraut as it called for but it was still super. I'm putting this in my tried and true file and will certainly make it again. -
Thank you------this is perfect for my home made sauerkraut. the first time I made it exactly to the recipe. It was great. The second time I left out the brown sugar and used apple juice instead of the water. that also was great-----I liked it even a little better.
Tweaks
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I add a can of stewed tomatoes. It comes out juicier and tastier. Try it, you’ll like it. -
I have this same recipe but with the following changes: 1. After reducing temp, cook another hour at 350 degrees. Then drain fat. 2. For sauerkraut mixture, no water, no sugar - instead 1 1/2 tablespoons caraway seeds 3. At the end to cook covered for 1 hour, turn ribs occasionally and only add water if needed. Rib meat should fall off the bone when done.
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Thank you------this is perfect for my home made sauerkraut. the first time I made it exactly to the recipe. It was great. The second time I left out the brown sugar and used apple juice instead of the water. that also was great-----I liked it even a little better.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
