Spare Ribs, Cabbage, and Sauerkraut
Ingredients
- 3 to 3 1/2 pounds pork spare ribs
- 3 cloves garlic
- 1 tablespoon caraway seeds
- 1 tablespoon black pepper
- Kosher salt and freshly ground pepper
- 1 (32-ounce) jar sauerkraut
- 4 cups cabbage
- 1 medium yellow onion
- 2 tablespoons brown sugar
- 2 cups water
- 2 cups chicken stock
- 1 bottle beer
- 1/4 teaspoon caraway seeds
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Instructions
- Rub the ribs with garlic, caraway seeds, and cracked black pepper. Wrap in plastic wrap and refrigerate for up to 24 hours (if you have time, otherwise skip).
- Heat oven to 400°F. Unwrap spare ribs from plastic wrap. Season the ribs with salt and pepper. Wrap the ribs with aluminum foil and place them on a roasting pan. Roast at 400°F for 1 hour 15 minutes, or until tender. Remove from oven and set aside.
- Place sauerkraut, onion, caraway seed, brown sugar, and cabbage in a Dutch oven. Stir in beer, water, and chicken stock. Add pepper to taste. Reduce the oven temperature to 375°F. Bake the sauerkraut cabbage mixture, covered, for 3 hours.
- Lower the oven temperature to 325°F. Place ribs over sauerkraut, cover, and cook for an additional hour. Add more liquid if needed.,Serve the ribs with the sauerkraut. Good with boiled potatoes.
Source
Original recipe: View Original