Pork Ribs with Sauerkraut (Żeberka w Kiszonej Kapuście)
This traditional Polish dish with slow-cooked tender pork ribs, tangy sauerkraut, and aromatic spices is true comfort food.Difficulty: Beginner
Servings 6
Calories 350kcal
Equipment
- Large Oven-proof Baking Dish or Dutch Oven
INGREDIENTS
- 2 lbs. Pork Ribs - cut into single ribs
- 4 cups Sauerkraut - drained
- 6 slices Smoked Bacon - chopped
- 2 Onions - thinly sliced
- 4 cloves Garlic - minced
- 2 Carrots - sliced
- 2 Lg. Potatoes - cubed
- 1 tsp. Allspice
- 3 Bay Leaves
- 1 tsp. Dried Thyme
- Salt and Pepper - to taste
- Fresh Parsley - chopped (for garnish)
- 1 Tbsp. Sesame Seeds - (Optional)
INSTRUCTIONS
- Preheat the oven to 325°F.
- Rinse the Kraut, add Sesame Seeds, and mix to distribute evenly. Set aside.
- Add Sesame Seeds to Kraut and mix to distribute evenly.
- Season the Ribs with Salt and Pepper.
- In a large ovenproof pot or Dutch oven, cook the Chopped Bacon over medium heat until crisp. Remove and set aside, leaving the bacon grease in the pot.
- Add the Onions and sauté until soft. Add the Garlic and cook for another minute.
- Add half of the Kraut to the pot, followed by the vegetables. Add the Ribs in a single layer, place Bay Leaves evenly on top, then add the remaining Kraut. Sprinkle the Bacon Bits over the top.
- Sprinkle the Allspice and Thyme over the layers and add Salt and Pepper to taste.
- Cover the pot and bake for 2 hours until the ribs are tender.
- Remove Bay Leaves before serving. Garnish with Fresh Parsley and serve hot.
Notes
Remove the membrane from the back of the Ribs before slicing them into singles.
Use quality Sauerkraut for the best results.
Since the flavors improve with time, this can be made in advance and reheated. Refrigerate if making too far ahead of time.
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