Exquisite Pork Ribs with Sauerkraut

"With this classic recipe for lunch, you`ll get the urge to hum the `Ode to Joy` to yourself."
Preparation30 min.
Cooking140 min.
Тotal170 min.
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  • pork ribs - about 2 lb (1 kg)
  • sauerkraut - 2.5 lb (1.2 kg)
  • cabbage juice - 1 1/3 cups (320 ml)
  • onions - 2 heads
  • garlic - 3 - 4 cloves, if desired
  • oil - 4 tbsp
  • lard - 1 tbsp, pork
  • paprika - 2 tsp
  • black pepper - 1 tsp
  • cloves - 1 - 2 buds
  • salt


Wash the pork ribs, dry them well with paper towels or a towel and sprinkle them with black pepper. Cut them into pieces of 2 ribs each.

Heat a portion of the oil in a large saucepan and fry the ribs well on both sides, then put them in the oven dish in which you will bake.

Add the remaining oil and the lard to the saucepan, then throw in the finely chopped onions. Stir and after 4 min. add the chopped garlic and sauerkraut. Sprinkle with the spices but take care not to use too much salt.

Stir for several minutes and remove the container from the stove. Pour the sauerkraut in with the ribs, sandwiching them between the sauerkraut. Pour in the cabbage juice and a little water if necessary.

What's crucial is to have the products in the oven dish covered with liquid. Cover with aluminum foil or a lid and put the dish to bake for about 2 hours in a preheated 392°F (200 °C) oven.


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