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

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

1 serving (8 ounces) equals 477 calories, 24 g fat (8 g saturated fat), 130 mg cholesterol, 757 mg sodium, 23 g carbohydrate, 5 g fiber, 41 g 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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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!"

Reviewed Jan. 14, 2014

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

Reviewed Aug. 16, 2013

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

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!"

Reviewed Feb. 1, 2011

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

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