Country Ribs and Sauerkraut


Pork and Sauerkraut, A Traditional Combo.

Country Ribs and Sauerkraut

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 3 servings


Th Sauerkraut

  • 2 lbs. sauerkraut rinsed and drained
  • 3 slices bacon
  • 2 tbsp. brown sugar
  • 3 green onions chopped
  • 1/4 tsp. salt
  • pepper to taste
  • 1/4 tsp. paprika

The Pork

  • 1 1/2 lbs. country ribs or 3/4 inch. thick boneless loin pork chops
  • 1 tsp. Lawry's seasoned salt
  • 2 tbsp. brown sugar


The Sauerkraut

  1. Cook the bacon in a large skillet, drain on paper towel and chop / crumble.  Set the skillet aside with the bacon drippings.  Put the rinsed and drained sauerkraut in a large mixing bowl.  Top with the bacon, brown sugar, green onions, salt and pepper.  Toss until well mixed together.

  2. Preheat oven to 350° F.  Pour the sauerkraut mixture into a well greased 9 by 12 inch casserole dish.  Spread the mixture evenly over the bottom of the casserole and lightly sprinkle with the paprika.  Set aside.

The Pork

  1. Generously sprinkle the pork on all sides with the Lawry's seasoned salt.  Then sprinkle the pork pieces with the brown sugar.

  2. Heat the bacon fat to medium high heat.  Sear the pork on all sides until lightly  browned.  Place the pieces of pork on top of the bed of sauerkraut, cover with foil and cook in preheated oven for 40 minutes.  Remove cover and cook for another 10 minutes to slightly brown to pork and sauerkraut.

Recipe Notes

Did you know:  Sauerkraut originated approximately 2000 years ago in China, where it was known as suan cai, with a literal translation of "sour vegetable".




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