I’ve spent years perfecting my spare ribs technique, and pairing them with tangy sauerkraut is a game-changer. The combination of tender, fall-off-the-bone ribs and the crisp, sour sauerkraut creates a match made in heaven that will elevate your next backyard BBQ.
The secret to achieving perfectly cooked spare ribs lies in the low-and-slow cooking method. By cooking the ribs at 275°F for several hours, the meat becomes incredibly tender and infused with flavor.
To complement the rich flavor of the ribs, I prepare a simple sauerkraut dish with caraway seeds and apple cider vinegar. This tangy side dish cuts through the richness of the pork, creating a beautifully balanced meal.
With this recipe, you’ll be able to create a delicious, comforting meal that’s perfect for any occasion. The combination of tender spare ribs and tangy sauerkraut is sure to become a new favorite.
Ingredients for Spare Ribs and Sauerkraut
Tender spare ribs meet tangy sauerkraut in this BBQ favorite recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Spare Ribs 🥩 | 2 lb | Membrane removed for tenderness |
| Sauerkraut 🥒 | 1 cup | Drained and rinsed |
| Apple Cider Vinegar 🍎 | ¼ cup | For sauerkraut flavor |
| Caraway Seeds 🌿 | 1 tbsp | Toasted for depth |
| Brown Sugar 🍮 | 2 tbsp | For dry rub |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky flavor |
| Garlic Powder 🧄 | 1 tsp | For dry rub |
| Onion Powder 🧅 | 1 tsp | For dry rub |
| Salt 🧂 | 1 tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For sauerkraut sauté |
| Onion 🧅 | 1 whole | Thinly sliced |
For the best sauerkraut, look for it in the refrigerated section at stores like Whole Foods or Trader Joe’s. The quality makes a difference here—avoid the canned stuff. For the ribs, removing the membrane (that papery stuff on the back) is key for tender results. Most butchers will do this for you if you ask.
No caraway seeds? Fennel seeds are a decent substitute—they’ve got that same anise flavor. Want a bit more heat? Red pepper flakes at about half the amount of caraway seeds will do the trick. The apple cider vinegar is crucial for balancing the richness of the pork. If you don’t have it, white wine vinegar works too, but reduce it by one-third.
These ribs reheat beautifully—honestly, they’re even better the next day. Store leftovers in the fridge for up to 4 days. The sauerkraut keeps for 5 days in an airtight container. Freeze the ribs for up to 3 months if you want to make them ahead.
Step-by-Step Instructions for Spare Ribs and Sauerkraut
Here’s the method that delivers fall-off-the-bone tender spare ribs with perfectly balanced sauerkraut.
Step 1: Prepare the Spare Ribs
Start by prepping the 2 lb Pork Spare Ribs. I always remove the membrane from the back to ensure maximum tenderness. Use a sharp knife to loosen one corner, then grip with a paper towel and peel it off in one piece. Next, mix the dry rub ingredients: 2 tbsp Brown Sugar, 1 tbsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. Apply this spice mixture evenly to both sides of the ribs, pressing it into the meat to ensure it adheres well.
Let the ribs sit at room temperature for 30 minutes to allow the meat to relax and the seasonings to penetrate. This step is crucial for achieving that perfect bark on the outside while keeping the inside tender.
Step 2: Sear the Spare Ribs
Heat a large Dutch oven or heavy pot over medium-high heat on your stovetop. Add 1 tbsp of the 2 tbsp Olive Oil and sear the ribs for 5 minutes per side until they develop a nice brown crust. This initial sear locks in the juices and creates that beautiful caramelized exterior. Remove the ribs from the pot and set them aside to make room for the sauerkraut.
The browned bits left in the pot are packed with flavor—we’ll use those to enhance our sauerkraut. Don’t clean the pot; just proceed to the next step.
Step 3: Sauté the Onion and Sauerkraut
Reduce the heat to medium and add the remaining 1 tbsp Olive Oil to the same pot. Add the 1 whole Onion, thinly sliced, and cook for 5-7 minutes until it becomes translucent and starts to caramelize. The onions will absorb some of that rich flavor from the browned bits, creating a deep base for our dish.
Now add the 1 cup Sauerkraut (drained and rinsed) to the pot. Stir well to combine with the onions and cook for another 5 minutes, allowing the flavors to meld. You’ll notice the sauerkraut starting to soften and absorb the surrounding flavors.
Step 4: Braise the Spare Ribs with Sauerkraut
Return the seared spare ribs to the pot, bone-side down. Pour in the 0.25 cup Apple Cider Vinegar and add 1 tbsp Caraway Seeds. The acidity from the vinegar will help tenderize the meat further while adding a tangy flavor. Cover the pot with a lid to trap the steam and heat.
Transfer the pot to a preheated oven at 300°F and braise for 2 ½ to 3 hours until the meat is tender and starts to pull away from the bones. The low and slow cooking method ensures the ribs become fall-off-the-bone tender.
Step 5: Finish and Serve
Once the ribs are done, remove them from the pot and let them rest for 10 minutes before cutting. Meanwhile, simmer the sauerkraut mixture over medium heat on the stovetop until most of the liquid has evaporated and it’s reached your desired consistency. Taste and adjust seasoning as needed.
Serve the spare ribs with the rich, flavorful sauerkraut spooned over the top. The combination of tender meat, tangy sauerkraut, and the deep, smoky flavors from the dry rub creates a truly delightful dish that’s perfect for any occasion.
Storing and Reheating spare ribs and sauerkraut
Refrigerator Storage Tips
Let your spare ribs cool completely before storing them in airtight containers. I prefer glass containers with tight-fitting lids to prevent moisture from accumulating. Store in the refrigerator for up to 4 days. ❄️
Freezer Storage
For longer storage, wrap cooled spare ribs tightly in heavy-duty aluminum foil or freezer paper. Place wrapped ribs in a freezer-safe bag and store for up to 3 months. Label with date and contents.
Reheating Methods
The best way to reheat spare ribs is in the oven. Wrap them in foil with a splash of apple cider vinegar or barbecue sauce, and heat at 300°F for 20-30 minutes. For sauerkraut, reheat in a saucepan over low heat, stirring occasionally.
Sauerkraut Storage
Store leftover sauerkraut in an airtight container in the refrigerator. It will keep for up to 5 days. The flavors will meld together and improve over time. Give it a good stir before serving.
Reheating Sauerkraut
Reheat sauerkraut over low heat, stirring frequently to prevent sticking. You can add a splash of apple cider vinegar or water if it’s too thick. Serve hot alongside your reheated spare ribs. 🔥
Nutrition Facts
540kcal
Frequently Asked Questions
Can I use pre-cooked sauerkraut for this recipe?
Yes, you can use pre-cooked sauerkraut, but be aware that it may be softer than fresh sauerkraut. Reduce the cooking time to 2 hours to prevent it from becoming mushy. Drain excess liquid before serving.
What’s the best way to remove the membrane from spare ribs?
To remove the membrane, use a sharp knife to loosen one corner, then grip it with a paper towel and peel it off in one piece. This helps the rub penetrate the meat and makes the ribs more tender.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the ribs and sauté the onions first, then transfer everything to the slow cooker and cook on low for 8 hours. The result will be tender ribs and flavorful sauerkraut.
How do I know when the spare ribs are done?
The ribs are done when the meat is tender and starts to pull away from the bones. You can check for doneness by gently tugging on a bone; if it comes off easily, they’re ready.