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.
- 2 1/2 pounds boneless country-style pork ribs loin or shoulder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 tablespoon cooking oil
- 2 medium sweet apples (such as gala), cored, sliced 1/4-inch thick
- 1 medium onion sliced in thin strips
- 12 ounces pale ale or other light style beer, divided
- 2 tablespoons brown sugar packed
- 32 ounces canned or jarred sauerkraut drained
- Yield: 6 Servings
- Prep: 25 mins
- Cook: 1 1/2 min
- Ready In: 26 mins
- Preheat oven to 350°F.
- 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.
- 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.
- Bake 1 hour. Pour remaining 1/2 cup beer over ribs and continue baking, covered, until ribs are fork-tender, 15-30 minutes longer.