Print Options

Back to Ribs with Caraway Kraut and Stuffing Balls >

Include these items:

Taste of Home Logo

Ribs with Caraway Kraut and Stuffing Balls

 Ribs with Caraway Kraut and Stuffing Balls
I live alone but like entertaining often and offering hearty meals to guests. Everyone compliments me on these ribs and their old-world flavor.
6 ServingsPrep: 15 min. Cook: 2 hours


  • 3 pounds boneless country-style pork ribs
  • 1 can (14 ounces) sauerkraut, drained
  • 1-1/2 cups tomato juice
  • 1/2 cup chicken broth
  • 1 medium apple, diced
  • 1 tablespoon brown sugar
  • 2 to 3 teaspoons caraway seeds
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (8 ounces) herb-seasoned stuffing mix
  • 1-1/3 cups hot water
  • 1/2 cup butter, melted
  • 2 eggs


  • In a large skillet, brown ribs; drain. Combine the sauerkraut, tomato
  • juice, broth, apple, brown sugar, caraway, salt and pepper; pour
  • over ribs. Cover and simmer 1-1/2 hours or until meat is very
  • tender.
  • For stuffing balls, combine stuffing mix, water and butter; mix
  • lightly and let stand for 5 minutes. Stir in eggs; mix well. Shape
  • into 2-in. balls; place over ribs and sauerkraut. Cover and simmer

2 of 2

Ribs with Caraway Kraut and Stuffing Balls (continued)

Directions (continued)

  • for 20 minutes. Yield: 6 servings.
Nutritional Facts: 1 serving (8 ounces) equals 707 calories, 39 g fat (17 g saturated fat), 242 mg cholesterol, 1,743 mg sodium, 38 g carbohydrate, 3 g fiber, 48 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 and get 2 bottles for $29.99. Order Now