Try out this recipe for a baked rack of pork ribs with surprise ingredient, sauerkraut, which caramelizes beautifully. Easy and delicious. I get many raves when I make this for company. The ribs just about fall off the bone because they are so tender.

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Recipe Summary

prep:
5 mins
cook:
3 hrs
total:
3 hrs 5 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C).

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  • Season the ribs with salt and pepper and place into a roasting pan that is slightly larger than the rack. In a medium bowl, stir together the sauerkraut, onion and dill; spread on top of the ribs and place around them in the roasting pan.

  • Bake for 3 to 4 hours in the preheated oven, until the rib meat easily pulls away from the bone.

Nutrition Facts

682 calories; protein 48.6g 97% DV; carbohydrates 11.3g 4% DV; fat 48.6g 75% DV; cholesterol 192.4mg 64% DV; sodium 1405.9mg 56% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/13/2012
This was somewhat of a pleasant surprise. I was looking for a way to help use up a bottle of dill weed and ran across this. It sounded kind of odd especially since I'm somewhat new to sauerkraut but I made it exactly as written and it turned out to be "different" but fairly tasty. I cooked the meat until 3:30 before cutting off a couple of ribs because I was really hungry and I let the rest cook until almost the entire 4 hours. The meat was nicely cooked and the flavors were interesting. The whole thing lasted me for four days I think. Not the most awesome dish but it was definitely worth trying. Read More
(7)

Most helpful critical review

Rating: 2 stars
10/21/2016
We really didn't care for this at all... We're not going to make it again. Oh well....win some, lose some! Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/12/2012
This was somewhat of a pleasant surprise. I was looking for a way to help use up a bottle of dill weed and ran across this. It sounded kind of odd especially since I'm somewhat new to sauerkraut but I made it exactly as written and it turned out to be "different" but fairly tasty. I cooked the meat until 3:30 before cutting off a couple of ribs because I was really hungry and I let the rest cook until almost the entire 4 hours. The meat was nicely cooked and the flavors were interesting. The whole thing lasted me for four days I think. Not the most awesome dish but it was definitely worth trying. Read More
(7)
Rating: 2 stars
10/21/2016
We really didn't care for this at all... We're not going to make it again. Oh well....win some, lose some! Read More
(2)