Description
Hearty pioneer woman pork ribs and sauerkraut bring German culinary traditions to home kitchens with rich, comforting flavors. Tender meat and tangy sauerkraut create a satisfying meal you will savor down to the last delicious bite.
Ingredients
Scale
- 4 lbs/1.8 kg country-style pork ribs (cut to 1.5 inches thickness)
- 1 lb/0.45 kg sauerkraut (drained, rinse for less sour flavor)
- 2 cups unsweetened applesauce
- 2 tbsps packed brown sugar
- 2 cloves garlic (minced)
- 1 tbsp caraway seeds
- 1 tsp salt
- 1 tsp freshly ground black pepper
Instructions
- Preparation: Pat the rack of ribs completely dry with paper towels, removing all excess moisture.
- Seasoning: Craft a potent spice rub combining minced garlic, kosher salt, and freshly ground black pepper. Thoroughly massage the aromatic blend across every inch of the ribs, ensuring comprehensive coverage.
- Initial Roasting: Place ribs in a shallow roasting pan, meat-side down, and blast in a preheated oven at 450°F (232°C) for 20 minutes to trigger caramelization and intense flavor development.
- Temperature Reduction: Lower oven temperature to 250°F (121°C), flip ribs meat-side up, and prepare the signature sauerkraut mixture by blending sauerkraut, unsweetened applesauce, dark brown sugar, and caraway seeds into a cohesive medley.
- Slow Cooking: Spread the sauerkraut mixture uniformly over the ribs, then seal the roasting pan with a tight-fitting lid or aluminum foil to lock in moisture and promote tender meat infusion.
- Finishing: Continue cooking for 1.5 to 2 hours until ribs become fork-tender and internal temperature reaches 145°F (63°C). Allow a brief resting period before serving to maximize juiciness and flavor integration.
Notes
- Moisture Management: Thoroughly pat ribs dry with paper towels to achieve crispy exterior and prevent steaming during initial high-temperature roasting.
- Seasoning Technique: Massage spices aggressively into every rib surface for maximum flavor penetration and even seasoning distribution.
- Temperature Strategy: Use two-stage cooking method – high heat for caramelization, then low heat for tenderizing – ensures perfectly cooked, fall-apart meat.
- Covering Importance: Seal roasting pan completely to lock in moisture and prevent ribs from drying out during slow cooking process.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 480
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg