Last Updated on September 22, 2023
What’s more comforting and soul-warming than a big plate of traditional German pork ribs & sauerkraut? This classic dish is easy to make, as well as being a crowd favorite. It’s perfect for those cold winter nights when you want something hearty and delicious.
This is a delicious meal that is sure to please even the pickiest of eaters. It’s also a great way to use up any leftover sauerkraut you may have. In this article, you’ll find instructions for making this classic German dish.
What are Traditional German Pork Ribs & Sauerkraut?
Traditional German pork ribs & sauerkraut is a classic dish that has been around for centuries. It’s made with country-style pork ribs, applesauce, onion, sweet German sauerkraut, and a few seasonings.
The combination of the sweet applesauce and tart sauerkraut makes for a unique flavor that is sure to satisfy every time. The pork ribs provide a hearty, filling meal that will keep everyone satisfied.
What does it taste like?
Traditional German pork ribs and sauerkraut is an incredibly delicious, savory dish. The combination of the salty, tangy sauerkraut with the sweet applesauce and onion creates a flavor profile that is both unique and comforting.
The ribs are slow-cooked, in the oven until they are fall-off-the-bone tender. The sauerkraut is layered on top and cooks along with the ribs for an added layer of flavor. The combination of sweet, salty and tangy flavors creates a truly unique taste.
How did I first get introduced to the Traditional German Pork Ribs & Sauerkraut?
I was first introduced to Traditional German Pork Ribs and Sauerkraut during my visit to Germany. I had seen a few pictures of the dish on my travel blogs, but nothing prepared me for how delicious it would be when I finally tried it in person.
I remember visiting a small restaurant that specializes in German cuisine. The moment I saw the Traditional German Pork Ribs and Sauerkraut on the menu, I knew I had to try it.
The flavor was unlike anything I had ever tasted before – a combination of sweet applesauce, salty sauerkraut, and tender pork ribs that practically melted in my mouth.
I was so taken with this dish that I asked the chef how he made it. To my surprise, the recipe was quite simple and didn’t require many ingredients. He kindly walked me through each step of the process and I left with a newfound appreciation for this classic dish.
Since that trip, I have been making Traditional German Pork Ribs and Sauerkraut at home every chance I get. It’s become one of my favorites and a staple in my kitchen. It always reminds me of the first time I tried it in Germany.
How to make Traditional German Pork Ribs & Sauerkraut?
Making Traditional German Pork Ribs and Sauerkraut is surprisingly easy. All you need is a few simple ingredients and some time.
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Ingredients
- Cooking Oil: This is used to create a base for the onion and applesauce.
- Onion: This is an essential component of the recipe, as it adds flavor to the sauce.
- Applesauce: Used to add sweetness and balance out the flavors of the pork ribs and sauerkraut.
- Country-style Pork Ribs: These are used as the main protein of the dish.
- Sweet Sauerkraut: Traditionally, German-style sauerkraut is used for this recipe. It adds acidity to balance out the sweetness of the applesauce.
- Brown Sugar: Used to add extra sweetness and depth of flavor.
- Garlic Powder: Used to season the dish and add extra flavor.
- Pepper: Added for a bit of spice and to balance out the flavors of the other ingredients.
- Caraway Seeds: A traditional German seasoning that adds an earthy flavor.
Step-by-step instructions
Step 1
Preheat the oven
- Preheat your oven to 350 degrees Fahrenheit.
Step 2
Prepare the ingredients
- In a large skillet, heat the cooking oil over medium-high heat.
- Add the chopped onion and sauté for about 5 minutes, or until the onion is softened and lightly browned.
Step 3
Add the applesauce
- Once the onion is cooked, add the applesauce and stir to combine.
- Let cook for an additional 2 minutes, stirring occasionally.
Step 4
Lay out the ribs
- Pour the applesauce and onion mixture in the baking dish.
- Place the pork ribs upon it.
Step 5
Top with Sauerkraut
- In a separate bowl, combine the sauerkraut, brown sugar, garlic powder, pepper, and caraway seeds.
- Spoon the mixture over the ribs in the baking dish.
Step 6
Bake
- Cover the baking dish with foil and bake for 1 hour.
- After one hour, remove the foil and continue to cook for an additional 30 minutes, or until the pork ribs are cooked through and the sauce is bubbling.
Step 7
Serve
- Remove from the oven and serve hot with your favorite sides.
Tips
- If you don’t have German-style sauerkraut, regular sauerkraut can be substituted.
- The ribs may take a bit longer to cook if they are very thick; use a meat thermometer to check for doneness.
- For extra sweetness, add an additional tablespoon of brown sugar.
- If you’re looking to add some heat, try adding a pinch of cayenne pepper or red pepper flakes.
Equipment
- Skillet
- foil
- Baking dish
- Bowl
Ingredients
- 2 tsp cooking oil
- 1 medium onion chopped
- 1 cup applesauce
- 2 lbs country-style pork ribs
- 1 14 ounce can German-style sweet sauerkraut
- 4 tsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1 tbsp caraway seeds
Instructions
- Preheat the oven to 350°F.
- Sauté onion in oil. Add applesauce and cook for 2 minutes.
- Place ribs in baking dish; top with sauerkraut mixture.
- Cover with foil and bake for 1 hour; remove foil and continue baking for 30 minutes.
- Ready to Serve.
Video
Notes
- If you don’t have German-style sauerkraut, regular sauerkraut can be substituted.
- The ribs may take a bit longer to cook if they are very thick; use a meat thermometer to check for doneness.
- For extra sweetness, add an additional tablespoon of brown sugar.
- If you’re looking to add some heat, try adding a pinch of cayenne pepper or red pepper flakes.
Nutrition
Nutrition Information
What to serve with Traditional German Pork Ribs & Sauerkraut?
Traditional German Pork Ribs and Sauerkraut is a hearty and yummy dish that pairs well with many sides. It can be served over mashed potatoes, egg noodles, or even risotto for an extra-special meal.
For a light side dish, try serving steamed vegetables such as broccoli or green beans. For something more substantial, try adding a loaf of crusty bread or a side salad.
How to store leftover Traditional German Pork Ribs & Sauerkraut?
Leftover Traditional German Pork Ribs and Sauerkraut can be stored in an airtight container in the refrigerator for up to four days.
To reheat, simply place the pork ribs and sauerkraut in a baking dish, cover with foil, and heat at 350 degrees Fahrenheit until heated through — about 30 minutes.
Leftover Traditional German Pork Ribs and Sauerkraut can also be frozen for up to three months. For best results, place the pork ribs and sauerkraut in a freezer-safe container or bag before freezing. To reheat, defrost overnight in the refrigerator before baking as directed above.
Can pregnant women eat this?
Yes, pregnant women can safely enjoy Traditional German Pork Ribs and Sauerkraut. All of the ingredients in this are perfectly safe for pregnant women to eat as long as they are cooked properly.
The pork ribs should be cooked until they reach an internal temperature of 145 degrees Fahrenheit, and the sauerkraut should be heated through as well.
Pregnant women should also avoid adding too much extra seasoning to this dish, as some spices can aggravate morning sickness. The garlic powder and caraway seeds added to the recipe are perfectly safe for pregnant women to enjoy.
Overall, Traditional German Pork Ribs and Sauerkraut are an excellent choice for pregnant women looking for a delicious and nutritious meal. As long as the ingredients are cooked thoroughly, this dish should be perfectly safe to consume during pregnancy.
Be sure to talk to your healthcare provider about any dietary concerns you may have before having this dish.
FAQs
Can I make this dish in a slow cooker?
Yes, you can make Traditional German Pork Ribs and Sauerkraut in a slow cooker. To do so, simply place the pork ribs, applesauce mixture, and sauerkraut mixture into the slow cooker. Cover with lid and cook on low for 6-8 hours or until pork ribs are cooked through. Be sure to stir occasionally throughout the cooking time.
What other spices can I add to this dish?
If you’d like to make Traditional German Pork Ribs and Sauerkraut with different flavors, feel free to experiment with different herbs and spices. For example, try adding a pinch of smoked paprika, or some dried oregano for an herbaceous touch. You can also try adding a bit of freshly grated ginger or chopped rosemary for a unique twist.
Is this dish gluten-free?
Yes, Traditional German Pork Ribs and Sauerkraut are naturally gluten-free. Be sure to check the labels of all ingredients to make sure they are certified gluten-free before using in this dish.
Can I use different cuts of pork?
Yes, you can use different cuts of pork for this. Boneless pork chops would work well, or you can try using pork shoulder or country-style ribs. Be sure to adjust the cooking time based on the thickness of the cut of meat used.
Can I use canned sauerkraut for this dish?
Yes, you can absolutely use canned sauerkraut. Rinse it thoroughly under cold water to remove excess salt before using. You may want to reduce the amount of sugar if you use canned sauerkraut, as it is usually quite salty.
Can I make this dish without caraway seeds?
Yes, Traditional German Pork Ribs and Sauerkraut can be made without caraway seeds. If you don’t have any on hand or simply don’t like the flavor, feel free to leave them out. You can try adding a bit of freshly ground black pepper instead for some added flavor.
Wrapping Up
Thank you for trying out this Traditional German Pork Ribs and Sauerkraut! This is an easy and delicious dish that is perfect for any time of year.
Please share this article with your friends and family if you found it helpful. If you have any questions or comments about this, please feel free to leave them in the comments section below. We’d love to hear from you!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
