Mohamed Shili Pioneer Woman Pork Ribs and Sauerkraut are made using country-style pork ribs, garlic, salt, black pepper, sauerkraut, unsweetened applesauce, brown sugar, and caraway seeds. This hearty Pork Ribs and Sauerkraut recipe creates a satisfying dinner that takes about 3 hours to prepare and can serve up to 8 people.
Pioneer Woman Pork Ribs And Sauerkraut Ingredients
- 4 pounds of country-style pork ribs, each cut to 1.5 inches thickness
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 1 pound of sauerkraut, drained (rinse for a less sour flavor)
- 2 cups of unsweetened applesauce
- 2 tablespoons of packed brown sugar
- 1 tablespoon of caraway seeds
How To Make Pioneer Woman Pork Ribs And Sauerkraut
- Prepare the Oven and Ribs: Preheat your oven to 450°F (232°C). Pat the ribs dry with paper towels. Combine the minced garlic, salt, and black pepper, and rub this mixture evenly over the ribs.
- First Roasting: Arrange the ribs in a shallow roasting pan, positioning them meaty-side down. Place in the oven and roast for 20 minutes, uncovered.
- Lower the Heat: After the initial roasting, reduce the oven temperature to 250°F (121°C). Remove the pan from the oven and flip the ribs to the meaty side up.
- Make the Sauerkraut Mixture: In a large bowl, combine the sauerkraut (either rinsed or as is), unsweetened applesauce, brown sugar, and caraway seeds. Stir well to mix.
- Combine and Cook: Evenly distribute the sauerkraut mixture over the ribs in the pan. Cover the pan with a lid or aluminum foil and bake for an additional 1.5 to 2 hours. The ribs should be tender when pierced with a fork, and an internal temperature should register at least 145°F (63°C) near the bone.
- Serve: Remove from the oven and serve the ribs hot, accompanied by your choice of side dishes.
Recipe Tips
- Choose the Right Cut: Opt for bone-in ribs as they tend to be juicier and more flavorful than boneless, enhancing the overall taste of your dish.
- Balance the Sweetness: If you find sauerkraut too tangy, increase the applesauce slightly to add sweetness without altering the traditional flavor profile.
- Monitor Cooking Times: Oven temperatures can vary, so start checking the ribs after 1 hour of slow cooking to avoid overcooking.
- Enhance with Spices: Experiment with adding a pinch of smoked paprika or a bay leaf to the sauerkraut mix for a subtle depth of flavor.
What Goes Good With Pork Ribs And Sauerkraut
Serve your hearty Pork Ribs and Sauerkraut with buttered rye bread slices, roasted Brussels sprouts, sweet potato mash, caramelized onion tart, and apple fennel slaw. You can also pair it with beetroot horseradish relish and a pear walnut salad for a refreshing contrast.
How To Store Pork Ribs And Sauerkraut Last
Refrigerate: Place leftover Pork Ribs and Sauerkraut in an airtight container. It will stay fresh in the refrigerator for up to three days. Ensure the container is sealed well to retain moisture and flavor.
Freeze: Freezing is not recommended for this dish as the texture of the sauerkraut and ribs may become mushy and watery upon thawing, compromising their quality.
How To Reheat Pork Ribs And Sauerkraut
In The Oven: Preheat your oven to 350°F. Transfer the leftovers to a baking dish and cover lightly with foil to keep the moisture in. Heat for about 25 minutes, or until heated through.
In The Microwave: Place the leftovers in a microwave-safe dish. Cover with a lid or a microwave-safe cover. Heat on high for 3-4 minutes, stirring halfway through to ensure even heating.
In The Air Fryer: For a quick reheat, place the leftovers in the air fryer basket. Set the air fryer to 320°F and heat for about 4-6 minutes. This method works well to keep the ribs crispy.
Pioneer Woman Pork Ribs And Sauerkraut Nutrition Facts
Servings: 4 to 6
- Calories: 884 Per Serving
- Total Fat: 56g
- Saturated Fat: 20g
- Cholesterol: 290mg
- Sodium: 792mg
- Total Carbohydrate: 17g
- Dietary Fiber: 4g
- Total Sugars: 13g
- Protein: 81g
Frequently Asked Questions
Can This Dish Be Made Ahead of Time?
Yes, you can prepare this dish ahead of time. Cook it fully, let it cool, and then store it in the refrigerator. Reheat it in the oven when you’re ready to serve. It often tastes even better as the flavors meld together.
How Can I Ensure the Ribs Are Cooked Perfectly?
To ensure the ribs are perfectly cooked, use a meat thermometer. The internal temperature should reach at least 145°F (63°C) near the bone. This guarantees that the pork is safe to eat and tender.
Can I Use a Different Type of Pork Ribs?
Yes, you can use spare ribs or baby back ribs instead of country-style. Both cuts work well, but cooking times may vary slightly due to differences in fat content and size.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pulled Pork Nachos
- Pioneer Woman Slow Cooker Pulled Pork
- Pioneer Woman Slow Cooker Pork Chops
Pioneer Woman Pork Ribs And Sauerkraut
Description
Pioneer Woman Pork Ribs and Sauerkraut are made using country-style pork ribs, garlic, salt, black pepper, sauerkraut, unsweetened applesauce, brown sugar, and caraway seeds. This hearty Pork Ribs and Sauerkraut recipe creates a satisfying dinner that takes about 3 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Oven and Ribs: Preheat your oven to 450°F (232°C). Pat the ribs dry with paper towels. Combine the minced garlic, salt, and black pepper, and rub this mixture evenly over the ribs.
- First Roasting: Arrange the ribs in a shallow roasting pan, positioning them meaty-side down. Place in the oven and roast for 20 minutes, uncovered.
- Lower the Heat: After the initial roasting, reduce the oven temperature to 250°F (121°C). Remove the pan from the oven and flip the ribs to the meaty side up.
- Make the Sauerkraut Mixture: In a large bowl, combine the sauerkraut (either rinsed or as is), unsweetened applesauce, brown sugar, and caraway seeds. Stir well to mix.
- Combine and Cook: Evenly distribute the sauerkraut mixture over the ribs in the pan. Cover the pan with a lid or aluminum foil and bake for an additional 1.5 to 2 hours. The ribs should be tender when pierced with a fork, and an internal temperature should register at least 145°F (63°C) near the bone.
- Serve: Remove from the oven and serve the ribs hot, accompanied by your choice of side dishes.
