Ingredients
2 1/2 lbs Boneless country-style pork ribs, loin or shoulder
1 tsp Salt
1/2 tsp Onion powder
1/4 tsp Paprika
1 tbsp Cooking oil
2 medium Sweet apples (such as Gala), cored & sliced 1/4 inch thick
1 medium Onion, sliced in thin strips
12 oz Pale ale (or other light style beer), divided
2 tbsp Brown sugar, packed
32 oz Sauerkraut (canned or jarred), drained
Beer Braised Spareribs and Sauerkraut
Meal: Dinner
Cuisine: German
Ingredient: Pork
Season: Fall
Contributor: Rosemary Mark
Directions
6 Servings
- Preheat oven to 350°F.
- Combine salt, onion powder, and paprika; sprinkle evenly over ribs. Heat oil in pan over medium-high heat; brown ribs 3-4 minutes per side. Remove from pan and reduce heat to medium.
- Add apples and onion to pan. Cook, stirring until just beginning to soften, about 3 minutes. Add 1 cup beer and brown sugar, then simmer over medium-high heat until liquid is nearly evaporated, about 4 minutes. Remove from heat. Stir in sauerkraut and arrange ribs on top. Place lid on pan.
- Bake 1 hour. Pour remaining 1/2 cup beer over ribs and continue baking, covered, until ribs are fork-tender, 15-30 minutes longer.
Note: Loin ribs are leaner and a little drier than shoulder ribs and hold their shape better when baked.
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