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Country Pork 'n' Sauerkraut

 Country Pork 'n' Sauerkraut
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 a
4 ServingsPrep: 15 min. Bake: 1-1/2 hours


  • 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


  • 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.
  • Cover and bake at 350° for 1-1/2 to 2 hours or until ribs are
  • tender. Yield: 4 servings.
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.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now

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