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Crispy Peppered Pork Ribs and Sauerkraut

by:
January 18, 2018
3.7
3 Ratings
Photo by Kaya Richards
  • Serves 4
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

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Ingredients
  • 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)
Directions
  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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5 Reviews

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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.
leebrownIU@comcast.net 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!
leebrownIU@comcast.net 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!