Crispy Peppered Pork Ribs and Sauerkraut

By Kaya Richards
January 18, 2018
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Author Notes: This recipe takes virtually zero effort and reaps flavor and satisfaction like no other. Great for days dedicated to lots of housework, errands, or a hangover, but even better for a dinner party. A proven crowd-pleaser that allows you to prepare for guests and be truly present when they arrive, all the way until dinner is served. After cooking for hours these ribs will be succulent, yet fall off the bone if you so blow on them. Pairs well with garlic mashed potatoes or roasted winter vegetables.Kaya Richards

Serves: 4

  • 1 1/2 pounds baby back pork ribs
  • Freshly ground black pepper
  • 32 ounces sauerkraut
  • 12 ounces lager-style beer (I use Stella or Tecate)
  1. Salt and heavily pepper the ribs on both sides.
  2. Brown the ribs in the oven on broil for 10 minutes on each side so that the surface becomes crispy and caramelized.
  3. Add the sauerkraut and beer to a dutch oven before transferring the ribs in on top.
  4. Cover the dutch oven and cook in the oven at 350° F for 6 to 8 hours.
  5. Every hour, check in on the ribs and occasionally add water or more beer to prevent over-evaporation. The ribs should be about halfway submerged in a liquid, but never fully.

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