Ribs and Sauerkraut Recipe with Apples

I remember my parents making this Ribs and Sauerkraut Recipe with Apples when I was younger except they didn’t use apples.  Don’t freak out either because really there aren’t too many apples in the recipe.  If you think about bbq ribs, so many of them are smoked in apple wood so really the apples are there to provide a little balance and sweetness.  This recipe is great because you throw everything in a pot and then forget about it for a few hours and then when it’s done, you’ve got food for the next 2 days.  Now that is my kind of cooking.  There are a few dishes like this that my parents used to make that there parents and grandparents used to make and honestly they are some of the best things I ate as a kid.  So rich in flavor and so dang easy to make.  If you are looking for that huge 1 pot weekend then this Ribs and Sauerkraut Recipe with Apples is for you.  In addition if you don’t like beer or don’t want any sweetness from the apples or flavors from the caraway seeds, simply remove them from the recipe for the ultimate savory dish!

Braised Pork Ribs, Pork Rib Stew, Braised Ribs with Apples Potatoes And Onions, Rib Stew

Ribs and Sauerkraut Recipe with Apples
This Ribs and Sauerkraut Recipe with Apples is the ultimate comfort food for those long cold winter days.
  • 1 rack of pork ribs, cut in half
  • 3 tablespoons of olive oil
  • 2 tablespoons of grainy mustard
  • 2 Granny Smith apples peeled, cored and cut into ½
  • 4 Russet potatoes peeled and cut into ½
  • 6 strips of chopped bacon
  • 1 cup of cider beer
  • 56 ounces of strained sauerkraut
  • 1 tablespoon of caraway seeds
  • ½ gallon of chicken stock (or water)
  • ½ cup of chopped fresh parsley
  • Kosher salt and fresh cracked pepper to taste
  • sliced green onions for garnish
  1. Coat the ribs in olive oil, mustard salt and pepper and place them bone side down on a sheet pan lined with parchment paper and cook them in the oven on 500° for 30 minutes or until browned.
  2. In the mean time cook the chopped bacon in a large pot on high heat. Once the bacon is browned and cooked remove it from the pot and set it to a side plate. In the pot with the rendered bacon fat caramelize the apples and onions. Once brown deglaze with beer and add in the sour kraut and caraway seeds.
  3. At this time the ribs will be done so trim them up cutting them into one bone segments and add them to the pot of vegetables. Next, pour in the stock, adjust the seasonings with salt and pepper and cook on low heat for 2 to 3 hours.
  4. With 15 minutes left in the cooking process add in the potatoes. Once cooked, add back in the bacon and chopped parsley. Garnish with green onions.

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