Sauerkraut and Spareribs

Sauerkraut and Spareribs created by Charlotte J

This is a New Year's Day tradition for my hubby's family. It has German origins and is supposed to bring good luck in the New Year. Note: My MIL says that the spareribs must be country-style; baby back don't work for this one. The amount of sauerkraut used depends on how much you want to eat. We found 2 cans to be too much; next time, we'll scale it down to 1 1/2. *Note: In light of Charlotte J's review, I also want to suggest adding apples or onions if you feel that it needs more flavor. This is how hubby's family has done this one for years, and I would probably tinker with it if given the chance, but I better not mess with his tradition ;)

Ready In:
6hrs
Serves:
Units:

ingredients

directions

  • Preheat oven to 425°F.
  • Bake spareribs for 45-50 min, covered. This is to remove excess grease.
  • Drain sauerkraut and reserve the liquid.
  • Layer sauerkraut and ribs in crockpot. Add 1 tsp brown sugar to each layer of sauerkraut. (The end layers should be: sauerkraut layer on bottom, followed by 3 ribs, another layer of sauerkraut, 3 more ribs, and a final layer of sauerkraut).
  • Pour 1/2 cup of reserved sauerkraut liquid into crockpot.
  • Cook on low in crockpot for 4-5 hours. Check liquid levels occasionally and add more reserved liquid if necessary.
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@noway
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@noway
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"This is a New Year's Day tradition for my hubby's family. It has German origins and is supposed to bring good luck in the New Year. Note: My MIL says that the spareribs must be country-style; baby back don't work for this one. The amount of sauerkraut used depends on how much you want to eat. We found 2 cans to be too much; next time, we'll scale it down to 1 1/2. *Note: In light of Charlotte J's review, I also want to suggest adding apples or onions if you feel that it needs more flavor. This is how hubby's family has done this one for years, and I would probably tinker with it if given the chance, but I better not mess with his tradition ;)"
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  1. baltisraul
    Adding a chopped Vidalia onion to the kraut was a good suggestion by Charlotte J. What a great smell the home had that evening. Pork roast and Kraut was our traditional New Year's day meal growing up for good luck. Don't forget to pre-bake. It does make a difference.
    Reply
  2. CJAY8248
    Terrific!! I used bone-in country ribs and home canned sauerkraut to make this. I loved the tip about pre-baking first and the crock pot made for tender, juicy ribs that were so good. The amount of brown sugar was perfect, not too sweet but noticable. I normally just bake mine in the oven but will change to the crock pot because it was much easier and I didn't have to stay home while dinner cooked. I thought this was great as is and wouldn't change a thing. Made for PAC 2011.
    Reply
  3. Charlotte J
    Sauerkraut and Spareribs Created by Charlotte J
    Reply
  4. Charlotte J
    The tip of baking the ribs first gets a 5 star rating for such a great idea!!! Before baking, I wrapped my ribs in foil for easier clean up. I thought it could use a little more flavor by adding some onions or an apple. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*
    Reply
  5. noway
    This is a New Year's Day tradition for my hubby's family. It has German origins and is supposed to bring good luck in the New Year. Note: My MIL says that the spareribs must be country-style; baby back don't work for this one. The amount of sauerkraut used depends on how much you want to eat. We found 2 cans to be too much; next time, we'll scale it down to 1 1/2. *Note: In light of Charlotte J's review, I also want to suggest adding apples or onions if you feel that it needs more flavor. This is how hubby's family has done this one for years, and I would probably tinker with it if given the chance, but I better not mess with his tradition ;)
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