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Beer Braised Spareribs with Sauerkraut
By Rosemary Mark
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.
- Prep: 25
- Cook: 1.5
INGREDIENTS
- boneless country-style pork ribs
- brown sugar
- canned or jarred sauerkraut
- Cooking oil
- onion
- onion powder
- pale ale
- Paprika
- Salt
- sweet apples
DIRECTIONS
- Preheat oven to 350°F.
- Combine salt, onion powder and paprika
- 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.