This is the perfect meal for the winter season. Spareribs and sauerkraut is a classic combination, but the potatoes are a pleasant and balancing addition to the recipe. Basically, you have it all ready, the main meal and the garnish in one go and with minimal effort - you put everything raw in the oven and you just have to wait.
What I really like is simple dishes that mainly require little time in the kitchen, provided they are also tasty. This recipe was exactly like that, delicious, simple and quick. I definitely recommend it. If you can't find good ribs, you can use pork neck, or any other cut you prefer, as long as it's a bit fatty.
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Arrange the chopped sauerkraut in an even layer in a baking dish, press lightly with your palms.
If you have whole cabbage, rinse it a little to wash off the extra salt and sourness. Let drain properly, then finely chop with a knife.
Peel and wash the potatoes, cut into medium-sized cubes and place in a larger bowl.
Place the pork ribs, cut into individual bones, on top of the potatoes.
The biggest challenge in this recipe is finding meatier pork ribs. I discovered them in the meat department at Metro, a supermarket.
With your hands, rub well the spareribs and the potatoes with oil and all the spices.
Arrange the potatoes and ribs over the sauerkraut layer, without mixing or pressing them into the cabbage.
Cut an oven bag and place it over the dish to cover it completely or use aluminum foil, or both.
Place in the preheated oven to 200 degrees C for one hour and a half.
After this time, remove the cover. The ribs may have browned a little on top, so turn them over with a fork in order to brown on the other side as well.
Now leave the dish in the oven for another half hour, to brown even more.
And that's it. After this time, remove from the oven and serve some ribs with potatoes next to the cooked sauerkraut.
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