Spare Ribs, Cabbage, and Sauerkraut is a traditional American recipe for a classic German-influenced dish of roast pork ribs finished over and served with cabbage and sauerkraut cooked in beer, which can be served as a lucky meal over New Year. The full recipe is presented here and I hope you enjoy this classic American version of: Spare Ribs, Cabbage, and Sauerkraut.
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This is a German-influenced American recipe that combines pork with cabbage and sauerkraut for luck at New Year, cooking it slowly in beer.
Ingredients:
1.5 to 1.75kg bone-in pork spare ribs
3 garlic cloves, thinly sliced
1 tbsp caraway seeds
1 tbsp cracked black pepper
Sea salt and freshly-ground black pepper, to taste
900g home-made sauerkraut, drained
1 medium cabbage, thinly shredded
1 medium yellow onion, thinly sliced
2 tbsp brown sugar
500ml water
500ml chicken stock
500ml bottle of beer (your favourite; but a dark beer would be preferable)
1/4 tsp caraway seeds
Method:
Mix together the caraway seeds, garlic and cracked black pepper in a small bowl then rub all over the spareribs. Wrap in clingfilm and set aside to marinate in the refrigerator for 24 hours.
Pre-heat your oven to 200°C. Unwrap the 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.
Combine the sauerkraut, onion, caraway seeds, brown sugar, and cabbage in a cast iron casserole (Dutch oven). Stir in the beer, water, and chicken stock then season to taste with freshly-ground black pepper to taste the oven temperature to 180°C. Bake the sauerkraut and cabbage mixture, covered, for 3 hours.
Reduce the oven temperature to 160°C. Place the ribs on top of the sauerkraut, cover, return to the oven, and cook for an additional hour. Add more liquid if needed.
Serve the ribs accompanied by the sauerkraut. Boiled potatoes would be the usual accompaniment.
