Npr Sauerkraut Ribs Recipe

Name: Npr Sauerkraut Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rub; 4 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons five-spice powder; One 2-pound bag sauerkraut or homemade; One 12-ounce bottle Pilsner beer; 2 cups chicken stock; 1/2 cup water; 1/2 cup apple cider; 3 tablespoons Dijon mustard; Horseradish Cream; 1/4 cup prepared horseradish; 1 cup sour cream; 2 tablespoons mayonaise

Servings: persons

Rub
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons five-spice powder
One 2-pound bag sauerkraut or homemade
One 12-ounce bottle Pilsner beer
2 cups chicken stock
1/2 cup water
1/2 cup apple cider
3 tablespoons Dijon mustard
Horseradish Cream
1/4 cup prepared horseradish
1 cup sour cream
2 tablespoons mayonaise

1
Position a rack in the middle of the oven and preheat the oven to 335 degrees F.
2
Using a sharp chef's knife, slice the rack of ribs into individual ribs.
3
To make the rub: Mix together the salt, pepper and five-spice powder in a small bowl. Use your hands to massage the rub all over the ribs. Now is not the time to be coy - be forceful about it.
4
Transfer the ribs to a casserole or a roasting pan. Top with the sauerkraut, juice and all. Add the beer, stock, water, cider and Dijon mustard. The liquid should just barely cover the ribs; if it doesn't, add water until it does.
5
Cover the roasting pan loosely with aluminum foil and poke holes in the foil with a fork. Transfer to the oven and bake for 1 1/2 hours.
6
Remove and discard the aluminum foil. Turn the oven up to 450 degrees F. Return the roasting pan to the oven uncovered and bake for about an additional 30 minutes. When ready, the ribs should be meltingly tender. The sauerkraut will be lightly browned. The braising liquid should be reduced to a delicious jus. If you want a thicker sauce, simply ladle a few cups into a small saucepan and reduce until thickened.
7
Meanwhile, make the horseradish cream: Combine all the ingredients in a small bowl and whisk together until smooth. Leave out at room temperature until ready to use.
8
Transfer the ribs and sauerkraut to a platter, along with the jus. Serve with the horseradish cream dolloped on top or on the side.
9
Excerpted from Smoke and Pickles by Edward Lee (Artisan Books). Copyright 2013. Photographs by Grant Cornett.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Rub, 4 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, 2 teaspoons five-spice powder, and more.

Yes, Npr Sauerkraut Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Npr Sauerkraut Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions