Pork and Sauerkraut

Whether you’re thinking of Oktoberfest vibes or just ready for a nice and hearty meal, our pork and sauerkraut recipe is sure to please. The applesauce cooked in with the sauerkraut is a secret ingredient that flavors the dish as it bakes. The end result? Smiles all around the table as your guests enjoy this delicious meal.

Ingredients for Pork and Sauerkraut

•  Pork ribs: Two pounds of bone-in country-style pork ribs are the base for this dish. Country-style ribs are the meatiest of the pork rib varieties and perfect for a hearty dish such as this!
• Onion: Chopped onions help flavor the pork and sauerkraut as things cook down.
• Canola oil: Canola oil is used to keep the ribs from sticking to the pan as you brown them. It’s often used for nonstick purposes because its flavor is neutral and won’t affect the flavor of the meal.
• Sauerkraut: Use a canned sauerkraut and don’t drain it for this recipe. The juices contribute to the flavor. Feel free to use homemade sauerkraut instead!
• Unsweetened applesauce: The applesauce balances out the tartness of the sauerkraut. This is a great opportunity to use homemade applesauce as well!
• Brown sugar: Brown sugar gives the applesauce a slightly sweet flavor with a hint of molasses.
• Caraway seeds, garlic powder, pepper: These ingredients season the sauerkraut mixture for added flavor.

Directions

Step 1: Brown the pork ribs

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In a dutch oven, cook the ribs and onion in the canola oil until the ribs are browned and the onion is tender. Remove the pan from the heat.

Step 2: Make the mixture

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In a bowl, combine the remaining ingredients and pour the mixture over the ribs.

Step 3: Bake the pork and sauerkraut

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Cover the dutch oven again and bake the pork and sauerkraut in a 350°F oven until the ribs are tender, or 1-1/2 to 2 hours.

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Recipe Variations

• Add chopped apple: Chop an apple or two into small pieces and add them to the dutch oven for the baking portion of the recipe. The apples add texture and more apple flavor.
• Add potatoes: Cut small red or yellow potatoes in half and add them to the dutch oven for the baking portion of this recipe. The potatoes act as a side dish for the pork and sauerkraut. They also absorb some of the flavors during the cooking time, making them even more delicious.
• Add mustard: Add 1/2 to 1 tablespoon of ground mustard or Dijon mustard to the sauerkraut mixture before baking. The mustard adds a little heat and a lovely mustard note that tastes delicious with pork and with sauerkraut.

How to Store Pork and Sauerkraut

Store the leftovers in an airtight container in the refrigerator once the food cools. This dish keeps for three to four days in the refrigerator.

Can you freeze pork and sauerkraut?

Yes. Transfer the pork and sauerkraut to airtight storage containers when the dish cools. Leave some room at the top for expansion, as the liquid in the sauerkraut may expand as it freezes. Ideally, store the pork and sauerkraut in portion-sized containers if you have a lot left over. This way you can just thaw a portion at a time for convenience. This pork and sauerkraut meal keeps for several months in the freezer. It’s worth noting that the sauerkraut may lose some of its probiotic qualities after being frozen and its texture may change slightly.

Pork and Sauerkraut Tips

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Could I make this in a slow cooker instead?

Sure! Brown the ribs and cook the onion using either a dutch oven or a cast-iron skillet until it’s tender as the recipe indicates. Transfer all of the ingredients to a slow cooker set to low, place the lid on the cooker and then cook the pork and sauerkraut for three to four hours or until the pork reaches 145° when checked with a meat thermometer.

What is a Dutch oven?

A dutch oven is a heavy-bottomed cast-iron pot that may or may not be coated with enamel on the inside. It’s an excellent cooking vessel because it may be used on the stove, in the oven or even transferred from the stove top to the oven use for the same meal.

Could I use pork chops instead of country-style ribs?

Absolutely! Swap the chops for the ribs and follow the recipe as directed. Other pork ribs may also be used as well. Any cuts of pork with the bone still in them tend to stay moist compared to boneless cuts such as pork tenderloin when cooked in this manner.