I use what we call country spareribs(the ones with big hunks of light meat on them, not the baby backs you grill with)...with the bone in.

Cover them in water in a large pot, on a low boil with a sliced onion until the meat falls off the bones. Then, add sauerkraut just until it's heated through.

Drain and serve.

BAKED RIBS AND SAUERKRAUT

3 lbs. spareribs or country style ribs
4 c. (1 lb. 12 oz. or 1 qt.) undrained sauerkraut
2 apples, peeled & chopped
1 sm. onion, chopped
1/4 c. water
4 tbsp. brown sugar (or not...sometimes I leave the sugar out)

Preheat oven to 350 degrees. Cut ribs into serving pieces. In large fry pan, brown ribs; drain all excess fat. Salt and pepper to taste. In 13"x9" (3 quart) pan, combine sauerkraut, apples, onion, water and brown sugar. Arrange ribs on top. Bake, uncovered for 1 1/2 to 2 hours or until ribs are tender, stirring occasionally. Makes 5 to 6 servings.

Note ...you don't have to brown the ribs but I really like mine browned first but if I am in a hurry, I don't bother. I do them just like this in the crockpot too.

I like the country ribs too...I wanted to say that I think my recipe came from Cooks dot com and there were many variations....I read a whole bunch of them so now I just toss a pot of ribs and kraut together...Yumilicious..can I come over.

My mom made them when I was a little girl. Haven't had them since nice memory

I thought this one looked really good.

Sauerkraut and Ribs
Recipe courtesy Paula Deen

2 tablespoons vegetable oil or olive oil
1 rack pork baby back ribs, cut into individual ribs
Salt and pepper
1 medium onion, chopped
6 medium, white new potatoes, quartered
1 pound bag sauerkraut
1/2 cup white wine (optional, may substitute water or stock)
Parsley sprigs, for garnish

Set Dutch oven over medium-high and heat the vegetable oil.
You can also cook this dish in the oven at 325 to 350 degrees F for the same time.

Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and sauté until softened, scraping up any browned bits from the ribs. Add potatoes.

Add ribs back in and cover with sauerkraut. Poor wine over top. Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender.

If the dish gets too dry at any point, stir in a little chicken broth or water to keep it moist.

i do it like ruthie with a few exceptions - we usually use pork chops (and i sneak in some kielbasa), don't brown them and they go on the bottom of the pan with everything piled on top and slow bake. we make make this for a pre-lent dinner at church every year. i never, ever thought i would eat sauerkraut until i tasted it this way. i think the apples and the brown sugar add so much flavor.

I just throw the ribs (or I use beef tips or beef roast) in a pot (or a crock pot) and cover it with kraut. I add some water so the meat doesn't dry out. One thing I do is I rinse off the kraut real well otherwise it is really salty. It still tastes nice and tangy.

I make the Paula Deen ones and they are so good! I use the country style ribs though...still yummy!

Thanks, gang...my mouth is watering. I think I will probably put all of these in use. I'll buy the country ribs, brown them off, rinse the kraut real well, add it along with some cut-up apples and brown sugar to the drained ribs and cook the he!! out of it in the slo-cooker. I hope the seniors don't eat it all cause I will want some for supper that night. Dottie

.......I have never eat ribs and kraut!! I feel deprived!

Are the country ribs the one without bones? Spareribs I know have bones.

Perhaps I need to zip into the store today and get some ribs and kraut!

Deb

I brown the ribs put in the oven to bake a bit and til done and then just put the kraut and a little water on the last hour or however long it takes to heat the kraut. I make my own kraut in the fall and can it so it is the good ol fashioned kraut that Mom use to make.Yummy!!We like the kraut on pottoes so always serve either baked or boiled potatoes with it.

I use the country style ribs also. I just dump a can of Frank's Kraut on them and cook until tender. Serve with red skin potatoes. You can toss the red skins in the ribs/kraut towards the end - just add a little extra water.

OFF Topic....just wondering if anyone has made homemade sauerkraut. I've made it a few times ages ago but in the last couple of years I have regularly made it. So easy and so delicious..

Ruthie - I think it is so neat that you make your own. I guess I am just to lazy, LOL! I just opened a can of Franks Kraut to dump over some polish sausage and potatoes for todays lunch.

I bet the homemade is good.