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My review
Spareribs and Kraut
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JMIES
"This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter."
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Ingredients
1 h 10 m servings 978Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
- Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
- Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
- Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2326 Ratings
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Most helpful positive review
8/23/2007
I thought this recipe was very good, I also used garlic salt and garlic pepper and, seared the ribs and baked them for 1 hr at 400 and then 300 for 3 hrs it was so tender and the potatoes on the...
Most helpful critical review
11/18/2007
I doubled the time for the ribs and the kraut. The ribs were cooked ok, but not falling off the bone tender. Agree with an earlier reviewer, an hour for the ribs and three hours for everything ...
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8/23/2007
I thought this recipe was very good, I also used garlic salt and garlic pepper and, seared the ribs and baked them for 1 hr at 400 and then 300 for 3 hrs it was so tender and the potatoes on the...
6/15/2007
I've been making this recipe for years. Only I use garlic salt and pepper to season the ribs. Then I brown them and leave them at the bottom of the pan and put the sauerkraut on top. The garlic ...
2/24/2010
Das ist gut!! Just like Mama used to make. :) I used boneless country ribs and they came out nice and tender. I used garlic powder, onion salt and pepper over the ribs before the first bake. ...
11/18/2007
I doubled the time for the ribs and the kraut. The ribs were cooked ok, but not falling off the bone tender. Agree with an earlier reviewer, an hour for the ribs and three hours for everything ...
1/2/2007
I TRIED THIS RECIPE AND EVEN TWEAKING IT, IT CAME OUT BAD. IF YOU TRY THIS, I WOULD SUGGEST INTERMINGLING THE SAUERKRAUT ALL OVER THE RIBS TO GIVE A BETTER TASTE AND ELIMINATE THE PEPPER AND SAL...
12/21/2011
Nice basic recipe. browned the ribs in the oven, drained off the fat, then put them in a slow cooker. To the kraut I drained only half the liquid, shredded a small apple, and medium potato. I to...
12/29/2012
Most excellent! I've made this recipe twice in the past two weeks...once with bone-in and once with boneless ribs and it turned out fabulous on each occasion. I also used "plain" sauerkraut once...
11/8/2006
Its a good basic recipes that can take tweaking. I sprinkled the ribs with some ground sage as well as the salt and pepper. Also added a bay leaf to the sauerkraut. I also baked the ribs at 3...
3/15/2015
I LOVE country ribs and sauerkraut!!! I always come to this site to double check, to seeif what I'm thinking of making is here. I have made this on my own without a recipe. I thought I'd just ch...