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Ribs, Sauerkraut and Dumplings

 Ribs, Sauerkraut and Dumplings
My grandmother gave me this recipe 40 years ago. It was a favorite at all our family gatherings and church socials. Today my children are grown and off on their own, but whenever they come home to visit, they still ask me to prepare this memorable family dinner!
6 ServingsPrep: 10 min. Bake: 1 hour 50 min.

Ingredients

  • 3 pounds pork spareribs or country-style pork ribs, cut into serving-size pieces
  • 1 can (27 ounces) sauerkraut, undrained
  • 3/4 cup water
  • 1 teaspoon brown sugar
  • 1/2 teaspoon caraway seeds
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • Chopped fresh parsley, optional
  • Paprika, optional

Directions

  • Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut,
  • water, brown sugar and caraway seeds; spoon over ribs. Cover and
  • bake at 350° for 1-1/2 hours. In a small bowl, combine flour,
  • baking powder and salt. Beat egg and milk; add to the dry
  • ingredients and stir with a fork just until combined. Drop by
  • tablespoonfuls onto hot sauerkraut mixture. Cover and return to the
  • oven for 20 minutes. If desired, garnish with parsley and/or
  • paprika. Yield: 6 servings.
Nutritional Facts: 1 serving (8 ounces) equals 635 calories,

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Ribs, Sauerkraut and Dumplings (continued)

Nutritional Facts: 35 g fat (13 g saturated fat), 169 mg cholesterol, 1,236 mg sodium, 40 g carbohydrate, 4 g fiber, 39 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer