My husband really likes this delicious Baked Spareribs with Sauerkraut recipe. The moment he walks through the front door, the aroma of sauerkraut and spareribs welcomes him. These baked spareribs are a definite winner on cold winter nights in our family.
2 (14-ounce) cans sauerkraut, drained and rinsed* 4 large cooking apples, peeled, cored, and sliced 4 pounds country-style pork spareribs, cut into serving pieces** 1/2 cup ketchup 1 teaspoon dry mustard 2 teaspoons caraway seeds Worcestershire sauce to taste 1 tablespoon firmly-packed brown sugar 1 tablespoon white wine vinegar 3/4 cup apple juice or water
* Sauerkraut (also sourcrout) is a chopped cabbage that is salted and then fermented in its own juice. The word, which in German means sour cabbage, is first mentioned in American English in 1776, and the dish was long associated with German communities in the United States.
* Country-style pork ribs are cut from the sirloin or rib end of the pork loin, which are the meatiest variety of ribs. These ribs are sold either as slabs or in individual servings.
Preheat oven to 450 degrees F.
In a roasting pan or cast iron Dutch oven, place sauerkraut; cover with sliced apples and then the spareribs.
Bake approximately 30 minutes or until spareribs are brown. Remove from oven.
Reduce oven temperature to 300 degrees F.
In a small bowl, combine ketchup, mustard, caraway seeds, Worcestershire sauce, brown sugar, vinegar, and apple juice or water; pour mixture over the spareribs. Return to oven and bake, covered, for 4 hours. Meat should be tender and beginning to fall away from the bones.
Remove from oven and serve the baked spare ribs on individual serving plates.