I always use a Boston Butt roast. I dump the kraut (I use the kind that comes in a plastic bag) all on top of the roast and put it in the oven at 325 for about 3 hours. Yummy!

I'll be interested to hear the answer. I can't picture pork being cooked that way and not all juicy and fall off the bone tender!

I visited Donna OH and she took me to a bar and grill that served sauerkraut pizza. Not bad! :o)

Pork is a very lean meat now days. It is bred different than it used to be.

YOu are getting a couple different types of meat on your country style ribs - a couple different cuts intersecting there. That is why you have some dry and some moist. The moister meat has more fat in it.

It's very easy to over cook pork - but if you want that fall of the bone tender - you will probably end up with some pieces a little on the dry side. I would have thought 2 hours at 350 would have been long enough though.

Do you know you only have to cook pork to an internal temp of 145 degrees now? They used to recommend much higher due to trichinosis - but that has been eradicated.

When I grill Iowa chops, I use a thermometer and pull them off after the temp goes past 135. I cover with foil and them temp comes up to 145. I let rest for 10 minutes. They are awesome, and juicy! But that is not the "fall off the bone" type of cookery you are going for.

Did I say I LOVE sauerkraut and ribs! MMMMmmmm...

I use a loin roast, with bone, one that looks like pork chops from the side. I insert slivers of garlic and I may also lard the roast so that it is not so dry, rub it down with olive oil. I turn the oven on high (400-450) for 20-30 minutes, then turn the heat back to 300, add apple juice cut with water to the pan, cover the pan tightly with foil and let it roast for 2 hours or so. (You may need to adjust the cooking time upwards for a large roast, I seldom have one over 4#). If you wish to add country ribs add them for the last hour or so. I then mix the kraut with caraway seed, sliced tart apple slices, chopped onions and a cuople bay leaves and put that in the pan, top it off with some water, return it to the oven without the foil covering and raise the temp to 350. I cook that for about an hour or so, often I add kielbassi for this last hour.

For pork and sauerkraut, I use boneless ribs, and slow cook the pork on top of the stove. It does fall apart, and is moist with all the pork fat juices still in the pot. Add the sauerkraut (bagged, not canned, please!. and keep on low for another 20 minutes.

If you have one of those crock pots, I imagine you could use it instead of the stove, but still add the kraut at the last minute. Kraut gets stringy if it's overcooked.

I think sometimes there are just pork roasts that are dry. It is so lean that you have to expect it to be dry. It's happened to me more than once..........and I've been cooking for a long time.

We are having pork & kraut for supper tonight. I do mine in the slow cooker. I put a layer of kraut, some country ribs, some sliced, peeled apples & repeat with kraut on top. I drain the canned kraut real well before adding. Yum!!!

Monica - What are boneless ribs? I don't think I've ever seen them in our supermarket.

The last time I made a pork roast I brined it following Alton Brown's instructions. It was moist and very flavorful.

Marie - they are large spareribs that have been de-boned and packaged. Supermarkets around here carry them.

I like them because the bones in ribs add nothing to the taste, and I don't like to pay for something that just goes in the trash.
My supermarket also carries boned chicken and turkey breasts.

I loved spareribs bone and all. Love to chew all that good stuff off the bones!

Thanks Monica - I'll have to look for them - sounds interesting.

I totally disagree about bones not adding to the flavor of a dish, I think the marrow of the bones, whether or not it is apparent to our eye, does much for the flavor. Around here we can buy boneless country style ribs, I often use them to flavor kraut with kielbassi or hot dogs. I prefer not to roast my pork with the kraut in it the entire time, we don't like the pork 'pickled' and we like the pork to be well browned so that the kraut ends up well browned too.

When cooking saurkraut here is a tip I learned from my German landlady while I was stationed in Germany.

For each pound of saurkraut add 1tsp of caraway seed and stir it in good before cooking. You will not taste the caraway seed, but you will never get heartburn from the saurkraut either.

I've only read some of the replies, but here is what I have been doing.

Baby back ribs, cut into single or double bones
Place in crock pot.
Add just a little water, sometimes also add a little apple juice for flavor.
Cover, cook on high for about 4 hours.
When ribs are tender, Add drained and rinsed kraut. I prefer to use bagged, but canned or jarred works fine. I rinse cause Dad can't have all the extra salt.
Mix in about 1 T. sour cream to the kraut. Just dumpt the kraut on top of the ribs.
Cook on high about 1 hour more.

You can also do the same thing with a pork roast of your choice. You may have to cook it longer depending on size.

The leaner the pork, the drier it will taste. The fat will cook out, so get the fattier cuts for moister meat.

If I am doing my kraut seperately, I melt butter in a skillet and saute an onion diced, and add about 1 T of sugar, brown or white doesn't matter. Toss with kraut and either continue cooking the kraut on the stove or put everything in a casserole dish and put in 350 oven for an hour or so.

Tami...who doesn't like kraut, but everyone else does, so I just eat around it!

Hi Kids,

Thank you all so very much for your thoughts. Everything you have said makes total sense to me and I know exactly what I will do the next time I make this dish which will be January 12, 2013. I will still use Silverfloss kraut in the can but I will use regular pork ribs not the country and I will reduce the cooking time to 2 hours at 350*.

What Iowagirl said hit the nail on the head...country ribs are made up of different types of meat, lean & not so lean. It only makes sense that the two meats would turn out differently when cooked. I know understand that I could cook those country ribs all day and they still would not turn out the way I wanted. It's all in the ribs.

So thanks, Kids, now I know. I am also very intersted in using a Boston Butt like Beth said and, the addition of some caraway seeds sounds yummy. You are all so wise and giving of your ideas and experience!!!

sooey
who is very happy to know that she still has enough pork & kraut left for dinner tonight!

This is making me want sauerkraut and pork ribs over rice. That's the way my mom used to make it. I love it, my kids won't eat it so I'd have to make a small pot of it. ) :

Kathleen, you can get very small cans of kraut at the grocery store in the canned veggie isle!