Braised Pork and Sauerkraut

Meathead had a rough week. I knew just the dinner to cheer him up, braised pork and sauerkraut with mashed potatoes. Say comfort food, big time. Pork ribs layered with sauerkraut and brown sugar and slowly braised in the oven for 3 hours. It’s just unbelievably good. Meathead also likes baked beans with this, and crushed potato chips on those beans. We’ll just ignore that really weird assortment on his plate.

Makes: 4-6 servings || Takes: 3-3.5 Hours


3 – 4 pounds pork ribs, preferably on the bone, country style or spareribs (if needed, cut into 2 to 3-piece rib sections)

3 – 4 (14-ounce) cans Bavarian style sauerkraut (it’s sweeter and has with caraway seeds)

Brown sugar, at least 2 cups or more

Kosher salt and fresh cracked pepper


Preheat oven to 300º. Trim any excess fat from the ribs.

In a large dutch oven, put 1 can of sauerkraut, with juices, into the pot and spread along the bottom. Place one layer of pork ribs on top of sauerkraut. Season with salt and pepper. Add another can of sauerkraut over the ribs. Sprinkle generously with brown sugar. Repeat with another layer of pork ribs, salt and pepper, another can of sauerkraut. Top with brown sugar. (So I did two layers of pork and 3 cans of kraut. You may want or need another can of sauerkraut. Just adjust to your amount and size of ribs and pot.)

Add water to the side of the ribs, enough so liquid comes ¾ of the way up the pork and kraut, I added about ½ can of water. Cover pot with lid.

Place in middle of oven and braise for 2½ – 3 hours, until pork is very tender when pierced. You can remove the lid the last 15 – 30 minutes if you want the top more brown.

Remove from oven and skim any fat from the top. Serve with mashed potatoes, and maybe apple sauce (not baked beans!).