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


  • boneless country-style pork ribs
  • brown sugar
  • canned or jarred sauerkraut
  • Cooking oil
  • onion
  • onion powder
  • pale ale
  • Paprika
  • Salt
  • sweet apples


  1. Preheat oven to 350°F.
  2. Combine salt, onion powder and paprika
  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.