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Tender Pork and Sauerkraut Baked in the Oven
Tender, tangy, and full of bold flavors this recipe is the perfect way to greet the new year or just cozy family dinner! It features country style ribs simmered with sauerkraut and tomato sauce which are then baked in the oven.
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Servings: 4
Ingredients
- 2 pounds country style pork ribs
- 2 pounds drained sauerkraut
- 1/3 cup organic tomato sauce
- 1 tbsp paprika
- 1/8 tsp ground black pepper
- 1/8 tsp cumin powder
- 10 black peppercorns
- 2 bay leaves
- 5 tbsp pork lard
- 4 cups water
Instructions
- Drain the sauerkraut and rinse it under running water if it's too salty.
- Heat a tablespoon of the lard in a saute pan.
- Sear the pork ribs on both sides until they're golden brown.
- Add the sauerkraut along with the tomato sauce, paprika, ground black pepper, cumin, peppercorns, and bay leaves to the pan.
- Continue by pouring the water into the pan.
- Simmer the sauerkraut for 45 minutes on medium heat.
- Grease a baking dish with a tablespoon of the lard and cover its bottom with roughly half of the sauerkraut.
- Place the pork ribs on top and cover them with the rest of the sauerkraut.
- Pour the cooking liquid from the pan over the sauerkraut.
- Divide the remaining pork lard into six even pieces and put it on top of the sauerkraut.
- Bake for 45 minutes in an oven preheated to 390°F (200°C).
- Serve warm.
Video
Notes
- Using country-style ribs for this dish is probably the best approach since they cook exactly as long as the sauerkraut. However, when it comes to taste the pork meat is of your choice and pretty much anything can go here, even lean pork chops. Nevertheless, I stay behind my words that this dish is best made with country-style ribs.
- Pork lard is basically rendered pork fat and is in my opinion crucial for achieving the final homely and cozy taste of this dish.
- You can also bake at 350°F instead of 390°F. Just prolong the baking time with 10 to 15 minutes.
- My dad likes this recipe with the tips of the sauerkraut on the surface slightly burnt and blackened for the specific scent this adds. You can achieve this by broiling for an additional 10 or 15 minutes.
- Think twice if you want to eliminate the tomato sauce - the amazing "branded" savor of pork and sauerkraut comes from the combination of the tomatoes and the sour cabbage cooked together.
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Nutrition
Calories: 477kcal | Carbohydrates: 12g | Protein: 31g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 1702mg | Potassium: 960mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 35mg | Calcium: 117mg | Iron: 5mg
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.
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