Roast Pork Ribs with Sauerkraut and Potatoes (Cozy Sunday-Style)

Tender oven-braised pork ribs, tangy sauerkraut and potatoes make a generous cold-weather dinner. Slow covered cooking tenderizes the ribs; the potatoes go in later so they keep their shape.

Roast Pork Ribs with Sauerkraut and Potatoes (Cozy Sunday-Style)

6 servings per full batch · About 210 minutes

https://cyrusramsey.com/roast-pork-ribs-with-sauerkraut-and-potatoes-cozy-sunday-style/

Ingredients

For the roast

  • 3 lb pork baby back ribs, membrane removed
  • Kosher salt, to taste (about 1 1/2 tsp)
  • 1 1/2 tsp black pepper
  • 2 tsp smoked paprika (or regular paprika)
  • 1 tsp dried thyme
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 1/2 lb baby potatoes, halved
  • 1 (14–16 oz) package sauerkraut, drained if very wet
  • 1/2 cup low-sodium chicken or pork broth (or water)
  • 1 tbsp butter (optional, for extra richness)
  • 2 tbsp chopped fresh parsley or dill, for serving

Optional finish (choose one)

  • Optional: 1–2 tsp Dijon mustard, stirred into the sauerkraut juices at the end, or
  • Optional: 1 tsp caraway seeds (if you like the classic rye-and-sauerkraut vibe)

Method

Recipe by Heather Schiefelbein.

  1. Heat the oven to 325°F. Use a deep roasting pan that holds the ribs without stacking. Pat the ribs dry, season with the salt, pepper, paprika and thyme, then rub with the oil.
  2. Spread onion and garlic in the pan. Set the ribs on top, add sauerkraut around them and pour in the broth. Dot with the optional butter. Cover tightly with foil.
  3. Bake covered for 1 hour 45 minutes. Carefully open the foil away from your face and add the potatoes around the ribs, turning them in the juices. Add a little water if the pan is drying out; re-cover.
  4. Continue baking for 45–75 minutes, until the potatoes are tender and a skewer slips easily into the rib meat between bones. Ribs often reach about 190–203°F when tender; this texture target is higher than the pork safety minimum of 145°F followed by a 3-minute rest. Tough ribs need more covered cooking, not serving just because they reached the minimum.
  5. Uncover for 15–20 minutes to color the ribs and exposed potato edges; the potatoes under sauerkraut will remain soft. Rest the ribs 10 minutes. Stir in the optional Dijon or caraway and scatter with parsley or dill. Divide into six portions.

Serving, useful notes and storage

Divide the ribs into six portions. Two people can have three dinners within three days, keeping ribs moist in their cooking juices. The potatoes will soften after chilling; reheat uncovered briefly if you want browned edges.

Divide reserved cooked food into shallow containers and refrigerate promptly, within 2 hours (1 hour above 90°F). Keep the refrigerator at 40°F or colder. Use within 3–4 days, or any shorter limit noted here. Reheat cooked leftovers to 165°F, stirring liquids and checking several places. Bring soups and sauces to a boil when reheating. Keep fresh salad, bread and garnishes separate; warm only what you will eat.