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Beer Braised Spareribs with Sauerkraut

Savory beer braised pork ribs atop a bed of sweet apple sauerkraut – this German-inspired meal is great for the fall festive season. Loin ribs are leaner and a little drier than shoulder ribs, and hold their shape better when baked.


Recipe Details

  • Yield: 6 Servings
  • Prep: 25 mins
  • Cook: 1 1/2 min
  • Ready In: 26 mins
  1. Preheat oven to 350°F.
  2. Combine salt, onion powder and paprika; sprinkle evenly over ribs. In a 5 quart Dutch oven or similar oven-safe pan with lid, heat oil over medium-high heat; brown ribs 3-4 minutes per side. Remove from pan. Reduce heat to medium.
  3. Add apples and onion to pan. Cook, stirring until just beginning to soften, about 3 minutes. Add 1 cup beer and brown sugar. Simmer over medium-high heat until liquid is nearly evaporated, about 4 minutes. Remove from heat. Stir in sauerkraut and arrange ribs on top. Place lid on pan.
  4. Bake 1 hour. Pour remaining 1/2 cup beer over ribs and continue baking, covered, until ribs are fork-tender, 15-30 minutes longer.

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