If you’re craving a comforting, hearty meal that combines tender ribs with tangy sauerkraut, cooking them together in the oven is a fantastic way to go. This classic pairing is not only delicious but also simple to prepare with a few key steps. Here’s a friendly, easy-to-follow guide on how to make sauerkraut and ribs in the oven, perfect for any occasion.
Ingredients You’ll Need
– Pork ribs (baby back or spareribs)
– Sauerkraut (drained)
– Olive oil
– Onion powder
– Garlic powder
– Paprika
– Salt and pepper
– Ketchup
– Apple cider vinegar
– Maple syrup or molasses
– Worcestershire sauce
– Dry mustard
– Chili powder
– Optional: fresh herbs like dill and thyme for garnish
Step-by-Step Instructions
1. Prepare Your Ribs
Start by taking the ribs out of the refrigerator and letting them sit at room temperature for about 20 minutes. This helps them cook more evenly.
Next, remove the white membrane (also called silver skin) from the back of the ribs. This can be done by sliding a paper towel under the membrane and pulling it off-it helps the ribs become more tender and allows the seasoning to penetrate better.
2. Make the Spice Rub
In a small bowl, mix together onion powder, garlic powder, paprika, salt, and pepper. Rub this spice mix generously over both sides of the ribs. Drizzle a little olive oil on top to help the seasoning stick and add moisture.
3. Preheat and Start Cooking
Preheat your oven to 325°F (163°C). Place the ribs in a roasting pan or baking sheet. Cover the ribs with foil or a lid and cook them low and slow for about 2 hours. This slow cooking will make them tender and juicy.
4. Prepare the Sauerkraut
About 1.5 hours into cooking the ribs, add the sauerkraut around the ribs in the pan. Stir it gently after 15 minutes; it will start to turn golden and soak up the flavors from the ribs.
5. Make the Barbecue Sauce (Optional but Recommended)
While the ribs are cooking, you can prepare a homemade barbecue sauce to add a sweet and tangy glaze. Combine ketchup, apple cider vinegar, maple syrup or molasses, Worcestershire sauce, dry mustard, garlic powder, chili powder, and salt in a small saucepan. Heat over medium until it simmers, then reduce to low and cook uncovered for about 10 minutes until it thickens to a syrupy consistency.
6. Glaze and Finish Baking
For the last 15 minutes of cooking, remove the foil or lid and brush the ribs with the barbecue sauce. This will caramelize the sauce and give the ribs a beautiful, sticky finish.
7. Rest and Serve
Once done, remove the ribs from the oven and cover loosely with foil. Let them rest for 5 minutes before cutting. Just before serving, stir some fresh chopped dill into the sauerkraut for a burst of fresh flavor.
Serve your ribs alongside the sauerkraut and your favorite vegetables or rustic bread for a complete, satisfying meal.
Tips for Perfect Oven-Baked Sauerkraut and Ribs
– Membrane Removal: Don’t skip removing the membrane from the ribs; it makes a big difference in tenderness.
– Low and Slow: Cooking ribs at a low temperature for a longer time ensures they are tender and flavorful.
– Sauerkraut Variety: Use good-quality sauerkraut, and drain it well to avoid excess moisture.
– Flavor Boost: Adding apples, prunes, or caraway seeds to the sauerkraut can add interesting flavors and depth.
– Resting Time: Let the ribs rest after baking to keep the juices locked in.
Why This Dish Works So Well
The tangy sauerkraut balances the rich, smoky flavor of the ribs perfectly. Cooking them together allows the flavors to meld, with the sauerkraut absorbing the savory juices from the meat. The optional barbecue sauce adds a sweet and spicy kick that makes this dish even more irresistible.
This method is straightforward enough for a weekday dinner but impressive enough to serve to guests. Plus, leftovers taste even better the next day!
Enjoy your homemade oven-baked sauerkraut and ribs-comfort food at its best!
Tender ribs with tangy sauerkraut and a touch of sweet barbecue sauce make for a perfect oven-cooked meal that’s both easy and delicious.