Sauerkraut and Ribs

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Absolutely outstanding. Made a few changes. I took the back side gristle from the ribs, seasoned, and browned the ribs. Sautéed onions, garlic and add kraut. I did not rinse kraut. Cooked for 10 min. Add ribs to Dutch oven, kraut, 1/4 c dry w. wine and cup of chicken stock. Made potatoes separate

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OMG this was so good, I drank the juice!

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Love, love, loved it. Will season the ribs before browning next time and double the sauerkraut but you don't have to. Depends on how many sauerkraut fans you have. Added chicken broth about half way. Cooked it covered in the oven for 2 1/2 hours and left it in the oven turned off till ready to eat. Simple perfection. Any one have any rib rubs that would go with this dish that are not B-B-Q?

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OMG!!!
Versatility at its best! I used boneless country ribs had no apples used prunes...had no onion... Used shallots and increased the wine to a cup! Rinsed the sauerkraut very little! Winner!

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This has to be one of my husband's top five favorite recipes. Mine too. Just delicious. I used country style ribs and they were fall off the bone tender and very flavorful after 2 1/2 hrs. LOVED THEM.

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Excellent recipe-instead of s/p I used Paula's house spice and used a can of beer and some chicken broth!

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I always add caraway seed and a bottle of beer. Cooked in the oven or crockpot for several hours and serve over mashed potatoes! YUM

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As a kid in the '40s, I remember this dish well---it was in my mother's weekly rotation. Back then, pork ribs were affordable for the poor, and that we were--one rib each! My mother browned up the kraut along with the onions; when brown, in went the rest except wine. These delicious flavors brought back the memories!

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This sounds great, but here's Grandma's version:

Country style ribs, with the bone - more flavor
Cover in pot with sauerkraut - including the juice
Stew for an hour or so until meat is falling off the bone and tender.

That's it! No other ingredients needed!

As for the potatoes, I do them in a separate pot because otherwise the sauerkraut makes them quite salty.

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So good!