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Sauerkraut with ribs

Author
Cookinero 8 Apr 2025
5520
Sauerkraut with ribs

Pork ribs are known and popular today thanks to Hollywood movies. Their heroes regularly barbecue. But it was not the Americans who invented this method of cooking pork ribs. As early as 3,000 years ago, the inhabitants of the island of Haiti cooked meat on an open fire on a grill. Sauerkraut has also been known for a very long time and, contrary to popular belief, it is not originally a Russian dish. It began to be fermented in China as early as the 3rd century BC. However, the vegetable was soaked not in its own juice, but in rice wine.

How to cook Sauerkraut with ribs

Step 1

Sauerkraut with ribs

Fry the meat. Heat a small amount of vegetable oil in a duck pan or a thick-bottomed saucepan. Place the ribs in the container. Fry on all sides until golden brown.

Step 2

Sauerkraut with ribs

Bake the ribs with cabbage. Add spices, onion and sauerkraut to the meat. Cover the container with a lid and place in an oven preheated to 200 degrees. Bake the dish for 90 minutes. Then take the duck out of the oven and leave to infuse for another 30 minutes.

Sauerkraut with ribs - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute ribs with pork shoulder, chicken thighs, or even smoked sausage for a different flavor and texture. Adjust cooking times as needed based on the meat you choose.
A Dutch oven or any heavy, oven-safe pot with a tight-fitting lid will work well. The key is to use a container that distributes heat evenly and can go from stovetop to oven.
Replace the ribs with hearty vegetables like mushrooms, potatoes, or tofu. Use vegetable broth instead of meat drippings for added flavor, and ensure your sauerkraut is vegetarian (some brands use animal products).
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Yes, this dish freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the oven.
This dish pairs well with mashed potatoes, crusty bread, or a simple green salad. For a traditional touch, serve with boiled or roasted potatoes.
Rinse the sauerkraut under cold water before using, or soak it briefly to reduce saltiness. You can also balance the flavor by adding a touch of sweetness, like a grated apple or a pinch of sugar.
To reduce cooking time, you can cut the ribs into smaller pieces or increase the oven temperature slightly (to 220°C/425°F) and check for doneness after 60 minutes. The meat should be tender and easily pull apart.
Classic spices include caraway seeds, bay leaves, black pepper, and juniper berries. For extra depth, add a pinch of smoked paprika or garlic powder.

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