5 Ingredients or Fewer
Crispy Peppered Pork Ribs and Sauerkraut
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5 Reviews
NXL
March 7, 2020
I was disappointed in the flavor as the salt of the sauerkraut overwhelmed. Also, 350 degrees seemed way too high a temperature. The liquid was really boiling rather than cooking gently, so after two hours I reduced to 250 and the ribs were wonderfully tender.
[email protected]
February 24, 2018
I have it in the oven now. But the instructions were vague. Do you drain the sauerkraut before you add it and the beer to the Dutch oven? Should you turn the ribs over once so that the part above the liquid gets in it and the part of the ribs that were originally in the liquid is exposed to just steam? And I've had to add an additional beer and a glass of water since the dish has been in the oven for the last 5.5 hours. Help!
Kaya R.
February 24, 2018
I pour the entire contents: the sauerkraut and juice into the Dutch oven. Every hour when I check in on the ribs I usually move them around and after about 4-5 hours, they usually start to fall apart. The point is to never let it be too dry to possibly scorch on the bottom, but eventually the ribs will fall into juices. Hope that helped!
za'atar
February 21, 2018
Effortless and delicious. I will definitely be coming back to this one again and again because it was so easy!
[email protected]
February 24, 2018
I have it in the oven now. But the instructions were vague. Do you drain the sauerkraut before you add it and the beer to the Dutch oven? Should you turn the ribs over once so that the part above the liquid gets in it and the part of the ribs that were originally in the liquid is exposed to just steam? And I've had to add an additional beer and a glass of water since the dish has been in the oven for the last 5.5 hours. Help!
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