Tender pork ribs, tangy sauerkraut, sweet onion, and a handful of simple seasonings come together in this wonderfully comforting oven-baked dinner. The ribs cook slowly over the sauerkraut until the meat is tender and richly flavored, while the sauerkraut absorbs some of the savory pork juices as everything cooks.
This is the kind of meal that seems made for a chilly fall or winter evening. It is hearty without requiring a complicated ingredient list, and most of the cooking time is completely hands-off. Once the ribs have been browned and everything is tucked into the baking dish, the oven does nearly all the work.
Pork and sauerkraut have long been paired in German cooking, although recipes vary considerably by region and household. Traditional German dishes may use cured or smoked pork, while this easy oven version uses fresh pork ribs for a meal that is simple to prepare with ingredients available in most American grocery stores.
🍖 Why Pork Ribs and Sauerkraut Work So Well Together
Rich pork and tart sauerkraut are natural partners. Pork ribs contain enough fat to remain juicy during a long bake, and some of those flavorful juices mingle with the sauerkraut as the meat cooks. At the same time, the acidity of the fermented cabbage cuts through the richness of the pork.
Onion adds a little sweetness, while caraway provides the warm, earthy flavor often associated with sauerkraut dishes. Bay leaves add another quiet layer of flavor without overpowering the meat.
The finished dish should look rustic rather than saucy. The ribs should be nicely browned, with sauerkraut piled around and underneath them and just enough cooking liquid in the bottom of the pan to keep everything moist.
🛒 Ingredients
Serves 4 to 6
- 2 1/2 to 3 pounds pork spare ribs or baby back ribs
- 1 1/2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons vegetable oil or another neutral cooking oil
- 1 large yellow onion, thinly sliced
- 2 pounds sauerkraut, drained
- 1 teaspoon caraway seeds
- 2 bay leaves
- 1 cup chicken broth
- 1 small apple, peeled and thinly sliced, optional
If your sauerkraut is particularly salty, use a lighter hand with the salt on the ribs. You can also give very strongly flavored sauerkraut a quick rinse, although I prefer simply draining it so that it keeps more of its characteristic tang.
The apple is optional, but it is a nice addition if you enjoy a slightly mellower sauerkraut. It will soften almost completely during cooking and add just a hint of natural sweetness rather than making the dish taste sugary.
🔪 Preparing the Ribs
Preheat the oven to 325°F.
If the ribs are in a full rack, cut them into smaller sections containing two or three ribs each. Smaller pieces fit more easily into the pan while still retaining plenty of moisture during the long cooking time.
Pat the ribs dry with paper towels. Season them on all sides with salt, black pepper, and paprika.
Heat the oil in a large Dutch oven or other heavy oven-safe pot over medium-high heat. When the oil is hot, add the ribs in a single layer. Brown them for about 3 to 4 minutes per side, working in batches if necessary so the pan does not become overcrowded.
You are not trying to cook the ribs through at this stage. Browning simply develops the deep roasted flavor and color that makes the finished dish so much better.
Transfer the browned ribs to a plate while you prepare the sauerkraut.
🧅 Build the Sauerkraut Base
Reduce the heat to medium and add the sliced onion to the same pot. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften.
If you are using apple, add the slices with the onion and cook for another minute or two.
Add the drained sauerkraut, caraway seeds, and bay leaves. Stir everything together, scraping up any browned bits from the bottom of the pot.
Pour in the chicken broth and stir again. The sauerkraut should be moist but should not be swimming in liquid.
🔥 Bake the Ribs Low and Slow
Arrange the browned ribs over the sauerkraut, pressing them slightly into the mixture while leaving much of the tops exposed.
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Bake for approximately 2 to 2 1/2 hours, or until the ribs are very tender. Cooking time can vary depending on the thickness and type of ribs you use.
For the nicely browned appearance shown in the finished dish, remove the lid during the final 20 to 30 minutes of cooking. This allows the exposed portions of the ribs to develop additional color while the meat underneath stays moist from the sauerkraut and cooking liquid.
The USDA lists 145°F with a three-minute rest as the safe minimum temperature for whole cuts of pork, although ribs are generally cooked considerably longer than this because the extended cooking time is what makes their connective tissue tender.
Remove and discard the bay leaves before serving.
🍽️ What to Serve with Pork Ribs and Sauerkraut
These ribs are substantial enough to be the centerpiece of a simple dinner, and the sauerkraut already provides a flavorful side dish. Still, something starchy alongside the ribs is especially good because it can soak up the savory juices from the bottom of the pot.
Mashed potatoes are probably my first choice. Their mild, creamy flavor balances both the richness of the pork and the sharpness of the sauerkraut. Boiled potatoes tossed with butter and parsley are another easy option.
Spätzle also works beautifully and keeps the German-inspired theme going. For an even simpler dinner, serve the ribs with crusty bread and use it to catch the juices left on the plate.
🥬 Should You Rinse Sauerkraut?
Usually, no. Draining sauerkraut removes excess liquid while still preserving the tanginess that makes this dish distinctive.
However, sauerkraut brands can vary quite a bit. If yours tastes extremely sour or salty directly from the container, a quick rinse under cool water can soften the flavor. Drain it thoroughly afterward so that you do not introduce too much water into the baking dish.
If you love a bold sauerkraut flavor, simply drain it and use it as is.
🌿 Do You Have to Use Caraway Seeds?
Caraway is wonderful with sauerkraut, but you do not have to use it. Its flavor is distinctive, and people tend either to love it or prefer their sauerkraut without it.
One teaspoon gives the dish a noticeable but not overwhelming caraway flavor. If you are uncertain, start with 1/2 teaspoon.
Juniper berries are another traditional-style seasoning that pairs well with sauerkraut. If you have them, you can lightly crush three or four berries and add them with the bay leaves.
🍎 Easy Variations
One of the nice things about this recipe is how easily it can be adapted. Add more sliced apple for a slightly sweeter sauerkraut, or replace part of the chicken broth with apple juice for another subtle layer of sweetness.
You can also add sliced potatoes directly to the sauerkraut before baking. Cut them into fairly thick pieces so they hold their shape during the long cooking time.
For a richer variation, add a few pieces of chopped bacon to the pot before sautéing the onions. Cook the bacon until it begins to brown, then proceed with the recipe using the rendered fat to cook the onions.
🥘 Can You Make Pork Ribs and Sauerkraut Ahead of Time?
Yes, and this is one of those dishes that may taste even better the following day. The pork, sauerkraut, onion, and seasonings have more time to mingle as they sit together.
Allow leftovers to cool before transferring them to an airtight container and refrigerating them promptly.
To reheat, place the ribs and sauerkraut in a covered baking dish with a small splash of broth and warm them in the oven until heated through. You can also reheat individual portions in the microwave.
❄️ A Cozy Cold-Weather Dinner
There is nothing elaborate about pork ribs and sauerkraut, and that is part of its appeal. A relatively short ingredient list becomes a deeply savory dinner simply through browning and slow cooking.
The pork becomes tender, the sauerkraut mellows while still retaining its characteristic tang, and the onion practically disappears into the flavorful juices at the bottom of the pot. Add mashed potatoes, spätzle, or a thick slice of bread, and you have an old-fashioned comfort-food dinner that is particularly welcome when the weather turns cold.
Oven-Baked Pork Ribs with Sauerkraut Recipe
Prep Time: 20 minutes
Cook Time: 2 to 2 1/2 hours
Total Time: About 3 hours
Servings: 4 to 6
Ingredients
- 2 1/2 to 3 pounds pork ribs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 2 pounds sauerkraut, drained
- 1 teaspoon caraway seeds
- 2 bay leaves
- 1 cup chicken broth
- 1 small apple, peeled and sliced, optional
Instructions
- Preheat the oven to 325°F.
- Cut the ribs into manageable sections and pat them dry. Season with salt, pepper, and paprika.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the ribs on both sides, working in batches if necessary. Transfer the browned ribs to a plate.
- Reduce the heat to medium. Add the onion and cook for about 5 minutes until softened. Add the apple, if using, and cook for another minute or two.
- Add the sauerkraut, caraway seeds, and bay leaves. Stir well and scrape any browned bits from the bottom of the pot.
- Pour in the chicken broth and stir to combine.
- Arrange the ribs over the sauerkraut, pressing them slightly into the mixture.
- Cover and bake for 2 to 2 1/2 hours, or until the ribs are very tender.
- Remove the lid during the final 20 to 30 minutes so the ribs can brown further.
- Discard the bay leaves and serve the ribs hot with plenty of sauerkraut alongside.
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