Spareribs and Kraut


This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.

Prep Time:
10 mins
Cook Time:
1 hrs
Total Time:
1 hrs 10 mins
4 servings


  • 1 rack pork spareribs cut into 2-rib portions

  • salt and pepper to taste

  • 4 red potatoes, quartered

  • 1 (16 ounce) jar sauerkraut, drained


  1. 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.

  2. 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).

  3. 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.

  4. Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

Nutrition Facts (per serving)

978 Calories
61g Fat
43g Carbs
62g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 978
% Daily Value *
Total Fat 61g 78%
Saturated Fat 22g 111%
Cholesterol 241mg 80%
Sodium 943mg 41%
Total Carbohydrate 43g 16%
Dietary Fiber 7g 23%
Total Sugars 4g
Protein 62g
Vitamin C 42mg 208%
Calcium 137mg 11%
Iron 6mg 33%
Potassium 1556mg 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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