Delicious pork spare ribs slow cooked with cabbage and sauerkraut, and braised in beer.
Leave it to my Germanic father to find yet another twist on pork and sauerkraut.
Yes, we already have a perfectly goodrecipe for spare ribs and sauerkrautwhich we’ve been making for years.
Elise Bauer
No, that’s not enough to deter the siren call of something potentially even better.
Okay, spare ribs, cabbage, sauerkraut, and now beer?
No wonder he loves this recipe.
It does take twice as long to make as our other recipe.
Heat oven to 400F.
Unwrap spare ribs from plastic wrap.
Season the ribs with salt and pepper.
Wrap the ribs with aluminum foil and place them on a roasting pan.
Roast at 400F for 1 hour 15 minutes, or until tender.
Remove from oven and set aside.
Place sauerkraut, onion, caraway seed, brown sugar, and cabbage in a Dutch oven.
Stir in beer, water, and chicken stock.
Add pepper to taste.
Reduce the oven temperature to 375F.
Bake the sauerkraut cabbage mixture, covered, for 3 hours.
Lower the oven temperature to 325F.
Place ribs over sauerkraut, cover, and cook for an additional hour.
Add more liquid if needed.
Serve the ribs with the sauerkraut.
Good with boiled potatoes.
