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Spareribs with Sauerkraut


Pork spareribs recipe cooked with sauerkraut and apples and caraway seeds.


  • 4 pounds spareribs
  • 1 jar (28 to 32 ounces) sauerkraut
  • 2 tart apples, peeled, cored, and sliced
  • 1 teaspoon caraway seeds


Drain sauerkraut juice into a cup; place sauerkraut in a colander and rinse well. Refrigerate while ribs are cooking. Cut spareribs into serving size pieces; brown in a heavy skillet. Add liquid from sauerkraut with enough water to cover ribs. Cover skillet and simmer for 45 minutes. Add sauerkraut; push down into the liquid. Add apple and caraway; cover and cook for about 40 minutes longer. Uncover and simmer for 10 to 15 minutes longer, or until most of the liquid evaporates.
Spareribs with sauerkraut serves 4.

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