German Ribs with Sauerkraut is a specialty of the German county Rheinhessen and around Frankfurt and Aschaffenburg, served with mashed potatoes and a glass of Appelwoi (apple wine). This German dish can be ordered in every local restaurant. These kind of ribs are cured, cooked and look like pork chops. It is not Kassler which will be smoked after it is cured. German ribs are enjoyed warm with Sauerkraut and mashed potatoes or cold with potato salad, mustard or and rolls or bread.
Because it is very difficult to find the cured ribs in the USA – you can find Kassler, no problem – I found a recipe which shows you how to cure pork ribs.
Ingredients German Ribs with Sauerkraut
4 boiled pork ribs (with bone or de-boned)
600 g fresh German Sauerkraut (Hengstenberg, Kruegerman)
2-3 tbsp butter
250 ml apple wine (optional)
1 bay leave
10 black peppercorns
5 juniper berries
1 big potato (optional)
salt, sugar to taste
Cooking Instructions German Ribs with Sauerkraut
– Peel onion, chop coarsely and saute in a big pot with some butter until transparent.
– Place Sauerkraut in a bowl and lose it up with a fork; add to onions.
– Add apple wine or same amount of liquid such as water with some white wine vinegar or white wine.
– Place spices into a small cooking bag; spice with salt and sugar to taste.
– Bring to a boil, then reduce heat and let simmer until soft (depending on the Sauerkraut this can be from 30 min to 1.5 hours)
– Grate the potato fine and add it to Sauerkraut before the end of cooking time – thickens the Sauerkraut.
– Place ribs on top of the Sauerkraut and let them in the covered pot until they are warmed up (3-6 min).
Serve with mashed potatoes and German mustard.