Spareribs and Kraut19 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 10 min
“This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.” - by JMIES
Original recipe yields 4 servings
- Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
- Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
- Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
- Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.
Amount Per Serving (4 total)
- 978 cal
- 60.6 g
- 43.4 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"I thought this recipe was very good, I also used garlic salt and garlic pepper and, seared the ribs and baked them for 1 hr at 400 and then 300 for 3 hrs it was so tender and the potatoes on the top ,..." See moreI put the saurkraut on the bottom.this made them so tender and moist,I will make these again."
"I've been making this recipe for years. Only I use garlic salt and pepper to season the ribs. Then I brown them and leave them at the bottom of the pan and put the sauerkraut on top. The garlic salt r..." See moreeally adds some zip to the meat. I serve it with mashed potatoes and my husband is in heaven."
"Das ist gut!! Just like Mama used to make. :) I used boneless country ribs and they came out nice and tender. I used garlic powder, onion salt and pepper over the ribs before the first bake. I use..." See mored a can of sauerkraut, (forgot to check how much they called for here before fixing) but next time I'd use two cans, it went quickly! I increased the cooking time to ensure the ribs would be tender. :) This is a keeper!"
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