Spare Ribs, Cabbage, and Sauerkraut


Spare Ribs Cabbage Sauerkraut

Leave it to my Germanic father to find yet another twist on pork and sauerkraut. Yes, we already have a perfectly good recipe for spare ribs and sauerkraut which we’ve been making for years.

No, that’s not enough to deter the siren call of something potentially even better.

Dad found a recipe for spare ribs in The Niman Ranch Cookbook to which he incorporated a completely different way of cooking the sauerkraut, one that includes slow cooking cabbage and sauerkraut together with beer.

Okay, spare ribs, cabbage, sauerkraut, and now beer? No wonder he loves this recipe. It does take twice as long to make as our other recipe. But it really is amazingly good, and so worth it if you can make the time.


Spare Ribs, Cabbage, and Sauerkraut Recipe

Ingredients

  • 3 to 3 1/2 pounds pork spare ribs, bone-in
  • 3 cloves garlic, thinly sliced
  • 1 Tbsp caraway seeds
  • 1 Tbsp cracked black pepper
  • Kosher salt and freshly ground pepper
  • 1 32-ounce jar of sauerkraut, drained
  • 4 cups thinly shredded cabbage (about 1 medium head)
  • 1 medium yellow onion, thinly sliced
  • 2 Tbsp brown sugar
  • 2 cups water
  • 2 cups chicken stock
  • 1 bottle of your favorite beer
  • 1/4 teaspoon caraway seeds


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