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Baked Spareribs And Sauerkraut Recipe

A classic Pennsylvania Dutch comfort food recipe! Enjoy fall-off-the-bone tender spareribs slow-baked with tangy sauerkraut and topped with light and fluffy dumplings. This easy recipe, inspired by a 1947 culinary classic, is perfect for a cozy weeknight dinner or a hearty weekend feast.

Prep Time 20 mins
Cook Time 135 mins
Calories 1107.8 kcal
Protein 146g
Rating 4.0 (1 Reviews)
Baked Spareribs And Sauerkraut 62

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Spareribs And Sauerkraut

  • 3 lbs spareribs
  • 2 lbs sauerkraut
  • Salt And Pepper
  • Flour
  • Baking Powder
  • 1 large egg
  • 1 cup milk

How to Make Baked Spareribs And Sauerkraut

  1. Preheat oven to 350°F (175°C).
  2. Cut 3 lbs spareribs into serving portions. Season generously with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
  3. Place seasoned spareribs in a large roasting pan.
  4. Add 2 lbs sauerkraut, drained well, to the roasting pan around the spareribs.
  5. Cover the roasting pan tightly with aluminum foil.
  6. Bake for 90 minutes.
  7. **Meanwhile, prepare the dumplings:** In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 cup sugar.
  8. In a separate bowl, whisk together 1 large egg and 1 cup milk.
  9. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
  10. Remove the roasting pan from the oven. Drop spoonfuls of the dumpling batter evenly over the sauerkraut.
  11. Cover the pan tightly again and bake for an additional 30 minutes, or until the dumplings are golden brown and the spareribs are very tender.
  12. Let rest for 10 minutes before serving.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

7g

Fat

132g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Pork Recipes European The Americas American Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Pork Vegetables American German Easy European Winter Dietary Seasonal High Protein Inexpensive Northeastern United States Pennsylvania Dutch High In Something Meat Pork Ribs Taste Mood Savory Presentation Served Hot 4 Hours Or Less From Scratch