In stock
SKU
R239

German Style Spare Ribs with Cabbage and Sauerkraut

Falling off the bone ribs with zesty flavors

Preheat oven to 400°.  In a small bowl, combine Minced GarlicWhole Caraway SeedsFleur de Sel Salt, and Ground White Pepper.  Rub the mixture on the ribs and then wrap the ribs in aluminum foil.  Place on a roasting pan and bake for 75 minutes.  Remove from oven and set aside. 

Lower oven temperature to 375°.  In a Dutch oven, combine sauerkraut, cabbage, onion, brown sugar, chicken stock, beer, Whole Caraway Seeds, and Fleur de Sel Salt.  Cover and bake for 3 hours. 

Lower oven temperature to 325°.  Slice the ribs into individual portions.  Place ribs over the cabbage mixture.  Cover and cook for an additional hour.  If the cabbage is too dry add more chicken stock.  Adjust Fleur de Sel Salt to taste.  Serve with a side of german potato salad. 

More Information
SKU R239
Ingredients

Spare Ribs

- 3 pounds pork spare ribs, bone in

- 2 tablespoons Minced Garlic

- 1 tablespoon Whole Caraway Seeds

- 1 tablespoon Ground White Pepper

- 1 teaspoon Fleur de Sel Salt

Cabbage

- 2 cups sauerkraut

- 1 medium cabbage, thinly sliced

- 1 medium onion, thinly sliced

- 2 tablespoons brown sugar

- 4 cups chicken stock

- 1 bottle of beer

- 1 tablespoon Whole Caraway Seeds

- 1 teaspoon Fleur de Sel Salt

Tips Notes

Any beer will work, for this recipe a German Wheat beer was used.

Prep Time 10 Minutes
Cook Time 5 Hours
Total Time 5 Hours
Yield 4 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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