Get ready to embark on a mouthwatering culinary journey that will transport you straight to the heart of German cuisine! These succulent country style ribs braised with tangy sauerkraut and sweet apples are about to revolutionize your dinner routine. Imagine tender, fall-apart meat infused with aromatic caraway seeds, slow-cooked to perfection – this isn't just a recipe, it's a flavor explosion waiting to happen in your kitchen!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 2 lbs country style ribs
- 1 jar sauerkraut
- 1 onion, sliced
- 1 apple, sliced
- 1 tsp caraway seeds
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 325°F (165°C), ensuring the rack is positioned in the middle of the oven.
- Pat the country style ribs dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season the ribs evenly with salt, pepper, and caraway seeds, pressing the seasonings gently into the meat's surface.
- In a large Dutch oven or heavy-bottomed oven-safe pot, brown the ribs over medium-high heat for 3-4 minutes per side until they develop a golden-brown crust.
- Remove the ribs from the pot and set aside temporarily.
- In the same pot, sauté the sliced onions until they become translucent and slightly golden, about 4-5 minutes.
- Add the drained sauerkraut and sliced apple to the pot, stirring to combine with the onions.
- Return the browned ribs to the pot, nestling them into the sauerkraut mixture.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven.
- Braise the ribs for approximately 2 hours, or until the meat is extremely tender and easily pulls apart with a fork.
- Remove from the oven and let rest for 10 minutes before serving to allow the juices to redistribute.
- Serve the ribs hot, accompanied by the sauerkraut and apple mixture, with optional sides like boiled potatoes or crusty bread.
Tips
- Pat the ribs dry before seasoning to ensure a perfect golden-brown crust that locks in maximum flavor.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and superior braising results.
- Don't rush the cooking process – low and slow is the secret to incredibly tender meat that falls apart with a fork.
- Choose a high-quality sauerkraut for the best tangy flavor profile.
- For extra depth, consider adding a splash of white wine or beer to the braising liquid.
- Let the meat rest after cooking to allow the juices to redistribute, ensuring every bite is incredibly moist and delicious.
- This dish tastes even better the next day, so don't hesitate to make it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 35g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 120mg
