Country Pork 'n' Sauerkraut Recipe
Country Pork 'n' Sauerkraut Recipe photo by Taste of Home
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Country Pork 'n' Sauerkraut Recipe

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The "secret ingredient" in this recipe is the applesauce. When everything's cooked up, you wouldn't know it's in there...yet the taste's just a bit sweeter. My mother and grandmother once ran a beanery for a train crew. That inspired a lot of my cooking. In fact, I adapted this recipe from one of theirs. Luckily for me, my husband likes to eat what I fix as much as I like to cook it! He and I have three children, all now grown, and six grandchildren.
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 4 servings


  • 2 pounds bone-in country-style pork ribs
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 can (14 ounces) sauerkraut, undrained
  • 1 cup unsweetened applesauce
  • 2 tablespoons brown sugar
  • 2 teaspoons caraway seeds
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper

Nutritional Facts

8 ounce-weight: 477 calories, 24g fat (8g saturated fat), 130mg cholesterol, 757mg sodium, 23g carbohydrate (15g sugars, 5g fiber), 41g protein.


  1. In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs.
  2. Cover and bake at 350° for 1-1/2 to 2 hours or until ribs are tender. Yield: 4 servings.
Originally published as Country Pork 'n' Sauerkraut in Country Woman September/October 1994, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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KristineChayes User ID: 1441542 219834
Reviewed Feb. 5, 2015

"Great recipe! I made it tonight and the family loved it. I doubled the recipe and used bagged/fresh sauerkraut, which I thoroughly rinsed and drained. Pork was tender, juicy and flavorful. Will definitely be making this again!"

dfausnacht User ID: 1896828 10854
Reviewed Jan. 14, 2014

"I make this with tenderloin and put everything in the crock pot after searing--really tasty!"

im2bisy User ID: 5611776 3963
Reviewed Aug. 16, 2013

"Love it! Didn't have caraway seeds so I just made it without them and it was still great!"

lincolntoot User ID: 6320588 10556
Reviewed Nov. 13, 2011

"This was excellent! For those who say to leave the applesauce out/too sweet - are they sure they are using unsweeted applesauce because I would not change a thing!"

nanajl User ID: 3677572 10157
Reviewed Feb. 1, 2011

"It was great I love the applesauce in it! I love serving applesauce with pork."

pasfrk User ID: 759296 10151
Reviewed Oct. 2, 2010

"Was OK but the applesauce made it a bit sweet. It would be better without it"

Lynnette68 User ID: 3100774 10850
Reviewed Jan. 1, 2010

"I use this one for our New Year's Day meal every year. It's always a hit!"

jeremiahleon User ID: 3237151 12678
Reviewed Jul. 15, 2008

"applesauce +brown sugar=overkill. This recipe is better without the applesauce"

MsMonty User ID: 1529043 200972
Reviewed Feb. 17, 2008

"This is a really good recipe but I wanted to cut the fat so I followed the recipe exactly except for using smoked lean pork chops."

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