Spare Ribs With Sauerkraut – a delicious recipe with pork spareribs, cans sauerkraut, shortening, white wine, water, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.
2
In a large Dutch oven saute the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally.
3
Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.
4
Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of sugar.
722
kcal
Calories
40
g
Fat
9
g
Carbs
77
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 1/2 lbs pork spareribs, 2 (16 ounce) cans sauerkraut, 3 tablespoons shortening, 1/2 cup white wine, and more.
Yes, Spare Ribs With Sauerkraut 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.
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