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

There’s something wonderfully comforting about the tang of sauerkraut paired with tender, juicy pork ribs and potatoes that turn crisp-edged and buttery in the oven. This cozy Sunday-style roast is built for home cooks: everything roasts together, flavors mingle, and you get a hearty, family-style meal that feels special without complicated steps.

Recipe at a glance

• Yield: 6 servings
• Prep time: 20 minutes
• Cook time: 1 hour 40 minutes
• Rest time: 10 minutes
• Total time: 2 hours 10 minutes

Ingredients

For the roast

• 3 lb pork ribs (baby back or spare ribs), membrane removed if desired
• 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 (or Yukon Gold), halved (about 6–7 cups)
• 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)

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

Instructions

1. Preheat and prep the pan. Heat oven to 325°F. Line a large roasting pan or rimmed sheet pan with foil. If you’re using a sheet pan, place it on a second rack or use a deeper rim so juices don’t spill.
2. Season the ribs. Pat ribs dry. Rub all over with salt, pepper, smoked paprika, and thyme. Drizzle oil over ribs, then rub to coat.
3. Build the base. Spread onion slices in the pan. Sprinkle garlic over the onions. Nestle potatoes into the pan (cut sides down is fine). Season potatoes lightly with a pinch of salt and pepper.
4. Layer on sauerkraut. Spread sauerkraut over and around the ribs and potatoes. Pour broth into the pan (around, not directly blasting the seasoning). Dot sauerkraut with butter if using.
5. Cover and roast. Cover tightly with foil. Roast until ribs are well on their way to tender, about 1 hour 10 minutes.
6. Baste and finish uncovered. Carefully remove foil (watch steam). Stir potatoes and turn ribs over if needed. Spoon sauerkraut juices over the ribs. Roast uncovered 25–35 minutes more, until potatoes are browned at the edges and ribs are tender.
7. Check doneness with a thermometer. Insert an instant-read thermometer into the thickest part of the meat, avoiding bone. For pork, cook to 145°F and then rest for 3 minutes before slicing or serving. (That rest time matters for both texture and safety.)
8. Rest and serve. Transfer ribs to a platter and loosely tent with foil while potatoes finish resting in the pan juices (about 10 minutes total). Spoon sauerkraut and potatoes onto plates. Finish with chopped parsley or dill.

Texture/doneness cues

• Ribs: A knife should slide in easily between bones, and the meat should pull tenderly without feeling rubbery.
• Potatoes: Crisp-edged and browned in spots; tender when pierced.

Tips for success

• Don’t drown the roast. Use the smaller amount of broth first. You want steam and lift, not a stew. If it looks dry near the end, add a splash of broth and continue roasting.
• Potato variety matters. Baby Yukon Golds hold shape nicely. If you use russet potatoes, cut slightly larger so they don’t break down.
• Sauerkraut too sharp? Stir in a little Dijon (optional finish) right before serving to round the tang.

Serving ideas

• Serve with buttered rye bread, crusty rolls, or spaetzle (if you’re going full comfort-food).
• A simple green salad with vinaigrette balances the richness and acidity.
• For kids, plate ribs first, then spoon sauerkraut and potatoes on the side so everyone can choose their level of tang.

Storage notes

• Cool promptly: Let leftovers cool to room temperature, then refrigerate within 2 hours.
• Refrigerate: Store in shallow airtight containers for up to 3–4 days.
• Reheat safely: Reheat until steaming hot throughout (a covered baking dish works well). If reheating ribs, add a splash of broth so they don’t dry out.
• Freezing: For best quality, freeze sauerkraut-and-potato components separately from ribs if you can. Thaw in the refrigerator overnight and reheat thoroughly.

Food-safety note: USDA FSIS recommends cooking pork to a minimum safe internal temperature of 145°F with a 3-minute rest. A thermometer is the most reliable way to hit that tender, juicy doneness.

Sources

• USDA FSIS – Safe Minimum Internal Temperatures (with rest times)
• FoodSafety.gov – Safe Minimum Internal Temperatures Chart
• FDA – Safe Food Handling (general consumer guidance)