Sauerkraut and Ribs

Total Time:
2 hr 55 min
Prep:
10 min
Cook:
2 hr 45 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

Set Dutch oven over medium-high and heat the vegetable oil.

You can also cook this dish in the oven at 325 to 350 degrees F for the same time.

Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and saute until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut. Poor wine over top. Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender.

If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.

Serve garnished with parsley sprigs.


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4.7 93
This dish turned my sauerkraut hating wife into a sauerkraut lover. The sauerkraut mellows nicely when cooked with the ribs and potatoes. This recipe is right at the front of my personal cookbook. Top notch Paula! item not reviewed by moderator and published
It was quite the hit! On a lazy Sunday afternoon, I made the ribs in the crock pot. After a few hours when they were falling off the bone, I put the gold mini potatoes in a big pot on the stove with a garlic flavored olive oil on high heat. Then the ribs and then the sauerkraut. It was soooooo good! My family loved it!, item not reviewed by moderator and published
This was amazing! I've made it a few times now, as is, and it was a bit hit! item not reviewed by moderator and published
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 item not reviewed by moderator and published
OMG this was so good, I drank the juice! item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent recipe-instead of s/p I used Paula's house spice and used a can of beer and some chicken broth! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
So good! item not reviewed by moderator and published
Quite delicious! I made a rather heavy mashed potato to eat with it instead of the others. Just make a well in the mashed potatoes and spoon meat and juice onto it. Good with texas toast and fresh green beans. (I used Costco ones and only had to barely steam served costco apple pie and icecream for dessert. item not reviewed by moderator and published
This recipe is delicious. I used a dutch oven and cooked it in the oven. Everyone said this was the best they've ever had. Sorry Grandma. item not reviewed by moderator and published
Ditto on the caraway! About a tablespoon, crushed -- comes out like a glorious Reuben! I sent my new Le Creuset dutch oven on her maiden voyage with this recipe (first time I've ever had one!, for my sauerkraut- and rib-loving partner, with what I hoped (correctly! was an easy recipe. Of the 12 ribs I cooked, I got *three*. So I guess that's a success! I used fingerling potatoes cut in half since the store was out of new, and it worked fine. Also very colorful, some of the purple ones got in there. Review was: "More ribs in it next time!" item not reviewed by moderator and published
Definitely a man's rib stick-en meat & potato recipe! I made this recipe using country style ribs which turned out oh so tender. I also added 4 cloves of garlic, some bay leaves, an herb used in pot roasts, and a teaspoon of caraway seeds, a complement to the sauerkraut. For the potatoes, I used golden potatoes and didn't remove the skins. Like some other reviewers, I added some diced carrots. Finally, I cooked mine in the oven for 2 1/2 hours at 350 degrees in the oven. Thanks for sharing this wonderful recipe Paula! item not reviewed by moderator and published
You know I don't like sauerkraut but it was really good with this. I recommend this. This was a great dish. The ribs just fell off the bone and the sauerkraut gave it this sweet taste. I garnished mine with cilantro which made it a little tangy and made it even better. I recommend making a double batch. I feed 4 people with 2 racks of baby back ribs. It was awesome! Thanks Paula. item not reviewed by moderator and published
This has become a staple in our house. I prepare it camping Prepared this for six healthy men on a camping trip and at home use my crock pot. One of my husbands and friends favorite meal. item not reviewed by moderator and published
Made this recipe last evening - the fragrance in the kitchen while cooking was amazing, according to our daughter. It was too much sauerkraut for my husband. Next time I will add more potatoes, and try adding some baby carrots. I like the review suggestions of also adding some garlic. item not reviewed by moderator and published
Where's the garlic?? I seared the pork in bacon fat, added chop'd frozen onions, put into the slowcooker w/sauercraut,2 carrots, 2 large minced cloves of garlic, 1/2 c white wine, (I only had vermouth, 1/2 c chicken broth, 2 bay leaves, a sprinkle of brown sugar, and lots of fresh ground pepper medley. Serve w/mashed potatoes, pickled beets and rye bread! Fabulous, easy meal. item not reviewed by moderator and published
I tried it several months ago & loved it. I lost the recipe, so I looked it up again & printed it so I can make it again item not reviewed by moderator and published
This is a very easy meal. I added a little garlic when the onions were almost done. I also used whole baby Yukon gold potatoes and chicken stock instead of the wine (I didn't have white wine stuck it in the oven and it turned out fantastic!!! item not reviewed by moderator and published
This is easy and very good. Just add a good bread and hit a dinner home. Nice for sunday dinner or anyday. item not reviewed by moderator and published
For those who made this with water; when a recipe originally calls for wine, use it. Water will never give you the same flavor. It's like making scampi with water and not wine. Yuk! When I made this; the only thing I added was garlic, which I added to the onions when they started to get tender because garlic burns easily. I love the flavor of garlic, and would never cook pork without it. This was simple to put together, and excellent. item not reviewed by moderator and published
I fixed this for my husbands birthday dinner and he LOVED it! It was really simple to make and the meat was so tender. It was to die for! I will make this recipe again! Love ya' Paula! Thanks yet again for another great recipe! item not reviewed by moderator and published
I cooked this recipe for my husband, kids and friends and they loved it. As simple as it was, the flavor was so delicious. I will add this recipe to my book to cook regularly. item not reviewed by moderator and published
has anyone tried making this with corned pork ribs? i cannot find recipes for corned pork ribs and just bought 5 lbs! item not reviewed by moderator and published
Delicious! I could not find bag sauerkraut. The only subs: I used 32oz jar of sauerkraut, olive oil, 1c cooking white wine, and did not use parsley sprigs, for garnish. I cooked the sauerkraut like she did on the show. After all the ingredients were in, I put the Dutch oven in the stove for 2 ½ hours. item not reviewed by moderator and published
This recipe is absolutely fantastic. My husband loves it and it's also Weight Watcher points friendly which I love. Plan to make it several times. item not reviewed by moderator and published
Yes the recipe is good the way Paula fixed it but she might want to try adding an apple, brown sugar and caraway seeds which is the way I fix it. item not reviewed by moderator and published
To the idiot that keeps advertising their shoes and other junk. Are you on crack ? this is a place to reveiw recipes. Go push your scam somewhere else. For those of us normal folks I tried this recipe and we really liked it, makes a good Fall meal.served with garlic mashed pototoes. item not reviewed by moderator and published
my family loved it, I was able to spend 20 minutes preparing this on sunday morning before church, popped it in the oven and went to church and came home to a great sunday meal. thank you Paula item not reviewed by moderator and published
This meal was very easy to make and very tasty. My husband and I are not huge fans of sauerkraut and we loved this dish. I didn't have white wine, but the chicken stock gave it great flavor. I added some carrots which cooked nicely with the potatoes and also gave the dish some color. item not reviewed by moderator and published
Kklindworth This is a very traditional dish and it's hard to imagine that someone would find a dish that includes ribs to be without flavor. I would say it perhaps was not to your liking but it's a very good recipe for kraut and ribs. item not reviewed by moderator and published
My husband doesn't like pork ribs but when I made this recipe, he raved! I often brown everything as in the recipe then finish it in the slow cooker. Sometimes I sprinkle in a few caraway seeds. My hubby is of Czech origin so the pork, potato & sauerkraut combo appealed to him. It's simple and it's great, thanks, Paula! item not reviewed by moderator and published
This receipe is so easy. My boyfriend loved it! In fact, I asked what he wanted for a special dinner and he said my sauerkraut. I must admit I added a few things. First I added a peeled and chopped red apple that sauted with the onions and then I added a little garlic and bacon fat. I did try the wine once, with chicken broth and it was great. I did read where someone used just water, instead of chicken stock or wine and I would have to say that if you use water, if will come out very bland. If you use water as a soup base, it probably will come out bland also. I am a lover of sauerkraut again! item not reviewed by moderator and published
When I first saw this on Paulas show my initial reaction was YUCK. For some reason I did not trust my instincts and decided to make it. I folllowed the recipee with two exceptions, used country ribs and water not wine. Neither should have affected taste that much. I use the word "taste" loosle here because sthat was the problem.. No Taste. The meet was like boiled meat. Tender but with out flaver. The potatoes were potatoes nothing special. the kraut lost it';s sour so was watered down semi tangy cabbage. This is definately a one pot wonder,,, you wonder why anyone would make this twice : item not reviewed by moderator and published
SO GOOD. I used boneless country ribs and bottled kraut and it turned out great. Followed others' advice and used a few strips of bacon to flavor the onions. I also quickly rinsed the bottled kraut, since it was made with vinegar. My husband was in food euphoria after dinner! item not reviewed by moderator and published
I came home early one day and Paula Deen was on doing this recipe. I tried it and my family loves this dish. Keep the "one pot" recipes coming... item not reviewed by moderator and published
Both my husband and I have eaten sauerkraut many times growing up but got away from it. He was looking through Paula'a recipes and came upon this one. It's very easy and the best we've ever eaten!! item not reviewed by moderator and published
This is the best meal. My whole family loves it. I now have to make it for my Hubby's friends. item not reviewed by moderator and published
I try to give 5 stars on rare occasions but this is excellent. I use country ribs without the bone. It makes this much more economical. This works very well in a crock pot also. I make a 50/50 mixture of mayo and dijon to dip the meat into. YUMMERS item not reviewed by moderator and published
Took other reviewers advice and added them all together...and here's what I came up with. Used regular pork spare ribs, browned and set aside. Used 2 slices of bacon and sauted the onions and placed on top of cut up red potatoes in my crock pot. Then I put in the browned spare ribs. In the same pan I cooked the onions (no heat just to mix) I put in the sauerkraut, +/- 1 Tsp brown sugar, 1 TB of Dijon mustard and I TB of caraway seeds. Fresh sauerkraut found in the refrigerator section is a MUST. To this mixture I added the white wine, 1 10.5 oz. can of Campbell's French Onion Soup and 1 TB of Lipton's Oinion Soup and mixed to incorporate. Poured this on top of the ribs and cooked on low in my crock pot for 6 to 7 hours until the ribs were tendor. WOW!!!!! Serve with some really good rye bread..... AWESOME!!!!!! item not reviewed by moderator and published
This recipe made me fall in love with cooking Ribs. It is so good and tender, my family loved it. I am not one that can cook Ribs, but with this easy recipe I did it. item not reviewed by moderator and published
My boyfriend and I tried sauerkraut for the first time in this dish and it was good. I think it's much better when its cooked than when its raw. Thanks Paula item not reviewed by moderator and published
My husband and I just loved this dish. Easy to prepare and very little clean-up. I added a 1/2 teaspoon of sugar, 2 teaspoons of caraway seeds and a cut-up apple. This defiantely will be a staple at my house, thanks Paula Deen item not reviewed by moderator and published
I made this dish in a crock pot but was not sure just went wrong.. the potatoes were very hard. Like not cooked at all. what did I do wrong??? item not reviewed by moderator and published
The family enjoyed this. I tooked the advise of some people and fryed 2 slices of bacon before I added the onions. I also added garlic power along with the salt and pepper. Great flavor. The potatoes were NOT mushy at all. Make sure you use New White Potatoes item not reviewed by moderator and published
So easy. I vrowned the ribs all at once in a 450 oven. Never would have thought of that! Used fingerling potatoes,cut in half. Had to use jar sauerrkrat,but will find that bag kind. The potatoes were perfect-and I cooked mine (at 350) 3 full hours. Best ribs ever! Used St. Louis kind. Thanks,Paula! item not reviewed by moderator and published
I left this cooking in the slow cooker during a camping trip. I must say, coming back after a long day of hiking, the smell of it filling the cabin was just fabulous! I used more wine than what's called for which took it up a notch. I will definitely make again! item not reviewed by moderator and published
I read the reviews before I tried this recipe. The comments influenced me to try it. It was awful.. It was bland, no taste at all. I am trying to save my ribs by taking them out of the goop and barbecuing them. I hope it turns out okay, that's was a lot of money on that meal just to throw it out. It was really really terrible. item not reviewed by moderator and published
So tasty! I used 6 country style ribs and one BIG russet potato cut into 8 slices and one 14 oz can of kraut. I added some brown sugar to the kraut---salt and pepper to taste. Cooked it on the stove top for 2 hours. I was concerned the potatoes would be mush but all was just fine. VERY TASTY ONE DISH MEAL!!! item not reviewed by moderator and published
Really Good, and easy to make item not reviewed by moderator and published
I made this recipe after seeing it on TV but I did 2 things different: FIRST I browned bacon in dutch oven and used fat for sauteing onion, second, instead of just salt and pepper for seasoning ribs, I used Dijon mustard to marinate ribs for a few minutes before braising. I felt that the mustard would complement the use of sauerkraut. Otherwise everything came out well! THANKS PAULA! item not reviewed by moderator and published
Paula the Sauerkraut and Ribs were "THE BOMB." I did not think anyone could make it better than my Mom but this was excellent. Thank you item not reviewed by moderator and published
Made these for the first time last night using country style ribs and leaving our the potatoes. I did add the white wine which I thought went very well with the kraut. I cooked as directed in the oven though I am sure there will be times I'll make this in a crockpot. Either way it's easy to make. I served it with mashed potatoes. It's been years since I had such delicious ribs and kraut. item not reviewed by moderator and published
I wouldn't change a thing in this recipe! I did use Short Ribs instead of Baby Back-- Paula even mentions this on the episode. As on the show, I cooked in the oven for 3 hrs at 350 after browning. The flavors are fabulous! Be sure to use bagged kraut and not canned--it really has such better flavor. item not reviewed by moderator and published
I too used a meater rib, I also add diced bacon to the onion, I used canned Kraut, for liquid, I mixed 2 tbps of brown sugar with 1/2 cup of water which had about a good tbsp of Ham soup base plus about 1/2 to 3/4 of a can of beer. Baked in oven, wonderful flavor and meat was so tender too. The Beer really added to the dish. item not reviewed by moderator and published
I have never liked sauerkraut, until today. I guess growing up my mom bought the kind with vinegar. My husband likes sauerkraut & I have never made it, which he commented on the other day. So, I searched for recipes & saw this one. I'm now glad that he said something about sauerkraut. The only kind I saw at the grocery store was the kind with cabbage, water, & salt, which was in the cold case as mentioned by another reviewer. I used country style ribs instead & oh how tender they turned out. I was surprised on how well the potatoes tasted. I'll definitely make this again !! :) item not reviewed by moderator and published
My husband absolutely loves this recipe. We've already had it twice, and he's asking me to make it again. It was also quite easy and healthy. We love all the flavors mixed together. item not reviewed by moderator and published
Hi, for those who found the vinegar overpowering in this recipe, I suggest you buy the sauerkraut that has NO vinegar. Look in the better stores, in the cold case. It will contain just cabbage, water, salt. The sour comes from fermentation instead of vinegar, it tastes great. item not reviewed by moderator and published
How simple and yummy. Never used bagged sauerkraut, what a different taste. I have a sauerkraut dish that I make at the Holidays, Im looking forward to trying it with the bagged sauerkraut. I made this dish with country ribs, my husand and I really loved it. My husband does not eat left overs, he ate this dish the following day. item not reviewed by moderator and published
I really enjoyed this. The only thing I did different is that I rendered 3 slices of bacon and browned the ribs and the onions in the bacon drippings. Then I put everything in the crockpot and let it cook while I was at work. The pork was fork tender and the sauerkraut had an amazing taste. Another great one from Paula! item not reviewed by moderator and published
I recorded this show for my wife. She was interested in the one pot meal concept. We made this dish a few days later for a labor day gathering. The ribs were tender and the flavor was great. We substituted spare ribs for baby back ribs and whole canned potatoes for eastern potatoes. I cut up some smoked kilbasa we had on hand and added it in the last half hour along with the potatoes. Otherwise followed your recipe. item not reviewed by moderator and published
We enjoyed this recipe very much. With all the cooking, the sauerkraut was very tender. I used baby back ribs and my husband suggested next time using a meatier rib as a St Louis Rib. I also added a fresh bay leaf which really gave this dish a nice taste. I will make this again. item not reviewed by moderator and published
This was wonderful and once again ez with one pot. I didn't like sauerkraut but this one I do. Simple and IT did the work while I was AT work. Thanks again Paula. (Hey this one wasn't southern fattening either, so this southern boy needed to do something sweet) item not reviewed by moderator and published
I used regular spare ribs (not baby backs) and added about a 1.5 tablespoons of brown sugar to the top of the sauerkraut. I don't think I would have enjoyed it without the sugar. It cut down on the vinegar. I also sprinkled the meat with caraway seeds. I cooked it 3 hrs in the oven *in a dutch oven) and my mother in law and sister in law loved it. I thought it was alright and would not crave it, but did enjoy it. I did not have wine so I used chicken stock. Perhaps the wine would have made a difference too. item not reviewed by moderator and published
I browned the ribs on the stovetop and then threw everything in the slow cooker on low for 8 hours and it turned out perfect. Even non-kraut lovers should try this, add a little brown sugar if it is too tangy for you. I'll make this again for sure! item not reviewed by moderator and published
I have never cooked ribs like this before, although hubby said he has had something similar and really enjoyed it. Needless to say this was a big hit in my house. I seared the ribs in a cast iron dutch oven and then added the rest of the ingredients and popped it right into the oven. I love one pot meals, especially ones that make your entire house smell like you've been slaving at a hot stove all day! Thanx Paula this was wonderful! item not reviewed by moderator and published
So good, browned country ribs on stove, then simmered on stove top instead of oven 2- 2 1/2 hrs. Fall off the bone tender and so flavorful. Added 1/2 c apple juice towards end. A cut up apple simmered in the sauce would be good also. item not reviewed by moderator and published
This is a down home choucroute. the only seasoning I added was Trader Joe's 21 seasoning salute and pepper. yummy! item not reviewed by moderator and published
This was such a great recipe. Everyone loved it! I just wished I'd made more. Next time, I'll double up! Thank you Paula. Your recipes are always a hit!!!! item not reviewed by moderator and published
Paula, Thank you for a great one pot meal! This dish was so tasty and everyone who tasted your sauerkraut and ribs gave it a rave review. So again, Thank you Paula. item not reviewed by moderator and published
I prepared this dish, using my Lodge dutch oven after watching Paula's show. The only change was in the potatoes. I had fingerling potatoes on hand and they worked very well. I placed it in a 325 degree, convection roast oven and brought it out after 2 and 1/2 hours. It was so rich and hearty and served with a salad made an entire meal. item not reviewed by moderator and published
This recipe was easy to make! It's a winter time favorite with the warm soft potatoes. It needs a little more salt and pepper than the recipe calls for. item not reviewed by moderator and published
Really tasty! One pot hearty meal. I added extra everything! item not reviewed by moderator and published
i seared the ribs on the stove and then cooked ribs and kraut in the crockpot very good and the ribs were so tender i didn't put potatoes in-just served them on the side instead item not reviewed by moderator and published
We enjoyed this recipe as a week night dinner. The meat was very tender. However the flavor lacked something - I believe seasonings other than salt and pepper would do the trick but I don't really know what it would be. item not reviewed by moderator and published
My husband and I loved this dish with a few minor changes to accommodate our taste buds for that day. This recipe reminded us so much of what we grew up with - I used country style ribs (about 3 1/2 lbs.) and also used a 32oz. jar of "Frank's" sauerkraut. I still seared the ribs prior to adding everything else to the pot. Instead of the potatoes in the pot, we made mashed potatoes and put the sauerkraut right on top of the mashed. My husband's accent to this dish - mustard on top of the sauerkraut - very yummy!!! Thanks Paula, it was great comfort food and nice to have it cooking and the aroma in the house was lovely!! item not reviewed by moderator and published
What a complete waste of good meat. Baby back ribs belong on the grill not with sauerkraut and potatoes. I read all the reviews and usually enjoy Paula's recipes but this one was a dud. Hubby absolutely hated it. It was way to vinegary and the taste of the sauerkraut was overwhelming. Threw everything away except my expensive ribs, put some bbq sauce over them and went to bed.I wasn't about to throw those away! item not reviewed by moderator and published
This can be confusing because it says to sear ribs in the oven when in fact Paula did it on the stove in the stockpot. I liked it, the meat and potatoes were very tender but i added some brown sugar to sweeten this up. I'm making it again right now!! YUMMMMMM Way to go Paula! item not reviewed by moderator and published
Outstanding recipe. My husband's German grandmother used to cook this exact same recipe many years ago. I added caraway seeds and fried a couple of strips of sliced bacon in the pan prior to searing the ribs. The added bacon to the entire dish gives it additional flavour. item not reviewed by moderator and published
I made this last night. An alternative to the ribs might be Kielbasa sauceage. I think it's got more flavor and would add some "umph" to the dish. I tend to prefer more spicy dishes, although this was very good. item not reviewed by moderator and published
My Mother used to make a dish like this years ago, and I just loved it. I don't know if it was the wine (she used water) or what, but this was better. I love the flavor the ribs give the kraut, and the juice is so good over the potatoes. I did use a 2lb bag of kraut instead of 1lb because it cooks down so much. This is a keeper. item not reviewed by moderator and published
Easy recipe. Fantastic taste. Great fall dining for friends and family. Serve with baked apples for dessert and you'll be the hit of the evening. I added a bit of bacon while browning the ribs. My grandmother made this recipe, as did my mom. It has been lost to our family and I can't thank Paula enough for bringing it back. My grandmother used more pepper on her ribs. Thanks, Paula item not reviewed by moderator and published
THIS IS A GREAT RECEIPE VERY TASTY BUT THERE IS ANOTHER WAY. POLISH STYLE: PLACE BONELESS COUNTRY RIBS IN A ROASTING PAN AND SPRINKLE CARAWAY SEED ON TOP, CHOP ONE SMALL ONION IN A FRYING PAN WITH A 3/4 STICK OF BUTTER, BROWN THE ONION AND PLACE YOU FAVORATE SAUERKRAUT IN THE PAN WITH A NICE AMOUNT OF PEPPER. (TO TASTE). PLACE THE SAURERKRAUT OVER THE TOP OF THE RIBS AND BAKE AT 350 FOR 1 1/2 HOURS, SERVE WITH BOILED POTATOS. THIS IS COMFERT FOOD. item not reviewed by moderator and published
I feel the wine took the edge off the sauerkraut, which I'm normally not crazy about. The ribs were very tender and moist. I would certainly make these again. I added about 3/4 cup of wine to begin with and didn't have to add any more. item not reviewed by moderator and published
So easy and delicious!!!! Try it and you will love it!!!! item not reviewed by moderator and published
This recipe was so easy to prepare & everyone loved it (and that includes my teenagers). It will definitely become a regular at my house and for those special occasions. Janice McMinnville, TN item not reviewed by moderator and published
Wasn't sure if I'd like or not. Made with only one pound of ribs for wife and me for dinner. Was going to serve next day. Had to make again!! Ate the whole thing before she got home!! Used old fashion ribs. Takes a bit longer but the taste is FABULOUS!! item not reviewed by moderator and published
Very good. My husband said "Paula Dean did it again...this is a keeper". I used the country style ribs. Yum Yum! item not reviewed by moderator and published
I really was shocked that it was so good. I dont normaly like the twang taste of pork but, I think the kraut helped fix that. I will cook again for others because I think they would be happy too. GOOD GOOD GOOD!!!!! item not reviewed by moderator and published

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