Spareribs and Sauerkraut


Spareribs and Sauerkraut

Spareribs with sauerkraut is something I’ve never had outside of my own home. My father claims that there are restaurants in Minnesota (where he grew up) that serve them. But I certainly have never seen them as a menu item here in California.

Too bad, too! They are the perfect dish for a cold winter day. We serve them over boiled potatoes with ketchup. The sweet tang of the ketchup is a perfect complement to the savory spareribs and potatoes. Many people also prefer them served with mustard. Your choice.

This is a German dish; my grandmother made spareribs this way and my father makes them this way. I suppose if you’ve never had spareribs and sauerkraut, they don’t look particularly appealing—what with the different shades of gray. But believe me, they are wonderful, especially with the ketchup.


Spareribs and Sauerkraut Recipe

Ingredients

  • 2 1/2 to 3 lbs of bone-in pork spareribs
  • 2 Tbps vegetable oil
  • 1 large yellow onion, peeled and chopped
  • 2 garlic cloves, minced
  • 1 large (28 oz) jar (or 1 1/2 to 2 pounds) of sauerkraut (refrigerated)
  • 1 cup dry white wine (like a Sauvignon blanc)
  • Water
  • Salt and pepper
  • 10 Juniper berries
  • 2 teaspoons caraway seeds


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