Roasted Ribs and Sauerkraut
Servings: 6 people
Cost: 20
Ingredients
- 2 racks baby back ribs about 4-5 lbs total
- 2 tablespoons yellow or brown mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 32 oz sauerkraut drained
- 1 large onion sliced
- 2 apples sliced
- 2 teaspoons caraway seeds
- 2 tablespoons brown sugar
- 1 cup apple cider or beer
- 2 bay leaves
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 300 degrees. Remove membrane from ribs and pat dry.
- Rub ribs with mustard, then season with salt, pepper, garlic powder, and smoked paprika.
- In a roasting pan, combine sauerkraut, onion, apples, caraway seeds, brown sugar, cider or beer, and bay leaves.
- Place ribs on top of the sauerkraut mixture, meat side up. Cover tightly with foil.
- Roast for 2.5-3 hours, until ribs are fork-tender.
- Remove foil, increase oven temperature to 425 degrees, and roast uncovered for 10-15 minutes to brown.
- Rest ribs 5-10 minutes, slice, and serve over the sauerkraut mixture. Garnish with parsley.
Notes
For a milder flavor, rinse and drain the sauerkraut before using.
Ribs are done when they reach an internal temperature of 190-203 degrees and are fork-tender.
Nutrition
Calories: 321kcal | Carbohydrates: 26g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1917mg | Potassium: 662mg | Fiber: 7g | Sugar: 18g | Vitamin A: 256IU | Vitamin C: 27mg | Calcium: 100mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
