Country-style Ribs and Sauerkraut

Country-style Ribs and Sauerkraut Recipe from Germany | Ingredients and Directions

Region / culture: Germany | Preparation time: 15 minutes | Cooking time: 18 minutes | Servings: 4

Introduction

Country-style ribs and sauerkraut is a classic comfort food dish that combines tender pork ribs with tangy sauerkraut for a hearty and flavorful meal. This recipe is perfect for a cozy night in or a family gathering, as it is easy to prepare and full of delicious flavors.

History

Country-style ribs and sauerkraut is a traditional dish that has its roots in German cuisine. Sauerkraut, which is fermented cabbage, has been a staple in German cooking for centuries. The tangy and slightly sour flavor of sauerkraut pairs perfectly with the rich and savory taste of pork ribs, making it a popular combination in many European countries.

Ingredients

1.5 to 2 lb (907 g) pork country-style ribs, trimmed of excess fat, cut into 3 – 4 inch pieces
a small amount of olive oil
1 large clove of garlic, minced
0.5 shallot (optional, if available)
0.5 large onion, sliced
2 cups sauerkraut (frozen, half of a quart package, drained with liquid saved)
1 tbsp brown sugar
0.5 tbsp salt
freshly ground black pepper
caraway seeds
0.5 cup sauerkraut juice (reserved from draining the sauerkraut)
0.5 cup apple juice
0.5 cup water
1 medium-large yukon gold potato, peeled and cut into 4 pieces
1 large carrot, peeled and cut into 2 inch pieces
a sprinkle of dried thyme (about 0.5 tbsp, optional)

How to prepare

Use 1.5 to 2 lb (907 g) of pork ribs.
Heat a small amount of olive oil in a 4 qt (3.78 liter) Presto stove-top pressure cooker and brown the ribs on all sides.
Add the garlic, shallot, and onion on top of the meat.
In a separate bowl, mix together the sauerkraut, brown sugar, salt, and pepper. Optionally, you can add caraway seeds if desired.
Pour the sauerkraut mixture over the pork ribs in the pot.
Add the sauerkraut juice, apple juice, and water. The recipe calls for 1.5 cups of water.
Add the potato and carrot.
Gently push the potato and carrot pieces down into the sauerkraut and sprinkle with dried thyme (optional).
Cover the pot with the lid and attach the temperature gauge. Turn the heat to medium-high.
Once the gauge begins to rock, reduce the heat to low and set a timer for 15 minutes.
Stay in the kitchen to ensure the gauge is gently rocking on a very low flame.
After 15 minutes, turn off the heat and let the pot rest for 3 minutes.
Carefully carry the pot to the sink and drizzle cold water over it.
Once the handle lock latch and over-pressure vent have gone down, it is safe to open the pot and enjoy the aromas.
The meat should be fork-tender and delicious, while the potato and carrot should be cooked soft but still hold their shape.
The sauerkraut should be tender and mild with a hint of tang.

Variations

You can add apples or apple cider to the sauerkraut mixture for a sweeter flavor profile.
Try using different types of potatoes or root vegetables in place of the yukon gold potato and carrot for a unique twist.

Cooking Tips & Tricks

Make sure to brown the pork ribs before adding the sauerkraut mixture to enhance the flavor of the dish.

- Adding caraway seeds to the sauerkraut mixture can give the dish a unique and aromatic flavor.

- Be sure to use a pressure cooker to cook the ribs quickly and efficiently, resulting in tender and juicy meat.

- Let the pot rest for a few minutes after cooking to allow the flavors to meld together before serving.

Serving Suggestions

Serve the country-style ribs and sauerkraut with mashed potatoes or crusty bread to soak up the delicious juices.

- A side salad or steamed vegetables can also complement the dish well.

Cooking Techniques

Using a pressure cooker helps to tenderize the pork ribs quickly and infuse the flavors of the sauerkraut into the meat.

Ingredient Substitutions

If you don't have sauerkraut, you can use fresh cabbage and vinegar as a substitute.

- Pork shoulder or pork loin can be used in place of pork ribs.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving for a convenient meal option.

Presentation Ideas

Garnish the dish with fresh parsley or chives for a pop of color and freshness. - Serve the ribs and sauerkraut in a rustic bowl or on a platter for a cozy and inviting presentation.

Pairing Recommendations

Pair this dish with a crisp and refreshing beer or a glass of white wine to complement the flavors of the sauerkraut and pork.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

20g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains pork and may not be suitable for those with pork allergies.

Summary

This dish is a balanced meal that provides a good amount of protein, healthy fats, and essential vitamins and minerals.

Summary

Country-style ribs and sauerkraut is a delicious and comforting dish that is perfect for a cozy night in or a family gathering. With its tender pork ribs, tangy sauerkraut, and flavorful seasonings, this recipe is sure to become a favorite in your household. Enjoy the rich flavors and hearty textures of this classic dish!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a brisk autumn day, the air was crisp and the leaves were starting to turn a beautiful orange hue. I had just finished helping my neighbor, Mrs. Jenkins, with her garden and she invited me in for a cup of tea. As we sat at her kitchen table chatting and sipping our tea, I noticed a faint aroma wafting through the air. It was a familiar smell, one that reminded me of my childhood growing up on a farm.

Mrs. Jenkins noticed the look of recognition on my face and with a smile, she said, “I see you recognize the smell of country-style ribs and sauerkraut. It’s a family recipe that has been passed down for generations.”

My eyes lit up with excitement. I had always loved the hearty and comforting dish, but had never tried making it myself. Mrs. Jenkins must have sensed my eagerness because she reached over and pulled out an old, tattered recipe card from a drawer.

“This is the recipe for country-style ribs and sauerkraut. My grandmother gave it to me when I was just a young girl. It’s a simple dish, but it’s full of flavor and reminds me of home,” she said as she handed me the card.

I held the card in my hands, tracing the faded ink with my fingers. The ingredients were simple – pork ribs, sauerkraut, onions, apples, and a few seasonings. The instructions were straightforward, but there was a note at the bottom of the card that caught my attention.

“Make sure to brown the ribs before adding them to the sauerkraut. It adds a depth of flavor that you won’t get if you skip this step,” the note read.

I thanked Mrs. Jenkins profusely for sharing the recipe with me and promised to give it a try. That evening, I gathered the ingredients and set to work in my own kitchen. I followed the instructions carefully, browning the ribs until they were golden and crispy before adding them to the sauerkraut mixture. The aroma that filled my kitchen transported me back to my childhood on the farm, where the smell of hearty, comforting meals was a constant presence.

As the ribs simmered on the stove, I couldn’t help but think about all the different recipes I had collected over the years. Each one held a special memory or connection to someone in my life. Some recipes came from cookbooks, others from friends and family, but each one was a piece of my culinary journey.

When the dish was finally ready, I scooped a generous portion onto a plate and took a bite. The flavors were rich and savory, with a tangy kick from the sauerkraut and a hint of sweetness from the apples. It was the perfect balance of flavors and textures, just like Mrs. Jenkins had promised.

I knew then that this recipe would become a staple in my own kitchen, one that I would pass down to future generations. As I sat at my kitchen table, savoring each bite of the country-style ribs and sauerkraut, I couldn’t help but feel grateful for the connections that food had brought into my life. Each recipe was a link to the past, a way to honor the memories of those who had taught me the joy of cooking.

And so, as I finished my meal and cleared away the dishes, I made a promise to myself to continue collecting recipes and sharing them with others. For in each recipe, there is a story waiting to be told, a memory waiting to be shared. And for me, that is the true joy of cooking.