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Country Pork ‘n’ Sauerkraut

Total Time

Prep: 15 min. Bake: 1-1/2 hours


4 servings

My mother and grandmother once ran a beanery for a train crew, which inspired a lot of my cooking. I adapted this recipe from one of theirs. The secret ingredient is the applesauce. When everything is cooked up, you wouldn’t guess that it’s in there, but the taste’s just a bit sweeter. —Donna Hellendrung, Mineapolis, Minnesota
Country Pork 'n' Sauerkraut Recipe photo by Taste of Home


  • 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


  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° until ribs are tender, 1-1/2 to 2 hours.

Nutrition Facts

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

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Average Rating:
  • Lisa
    Oct 18, 2020

    Not a fan. The applesauce made the kraut too sweet and basically liquefied the kraut for the length of cooking time.

  • lyndaF
    Mar 31, 2018

    Wonderful recipe! I made it the first time without caraway seeds. Am making it this time with dill seeds per recommendations. Instead of applesauce I use sliced apples. Adds some sweetness depending on variety and more texture.

  • tammycookblogsbooks
    Nov 20, 2017

    The pork, sauerkraut, and applesauce go so well together. The caraway seeds were left out because I don't care for the taste. I made mine in a crock pot and it turned out very tender.

  • Debbo1
    Jul 20, 2017

    I've made pork and sauerkraut for years, different ways, but this recipe was far and away the best according to my husband also. The only thing I changed was instead of caraway seeds I used dill seeds because I googled what may be a good substitute. It was fantastic. I cooked mine in a crock pot for 7 hours on low and tasted it then adjusted the seasonings by adding more salt, garlic powder and pepper then cooked it an additional 30 minutes on low while I cooked half drained, canned green beans with bacon and onion flakes and cut up a home grown tomato. Delicious!!!

  • Shoes58
    Mar 10, 2017

    disappointing. sauerkraut should not be sweet. will not make enough.

  • rolorocko25
    Feb 1, 2017

    Great recipe! I used boneless country ribs instead of bone in. I also left out the caraway seeds as I am not a fan of them. I was worried it would be a little too sweet so I sprinkled everything with paprika before baking and it was delicious! Definitely a keeper!

  • KristineChayes
    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
    Jan 14, 2014

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

  • im2bisy
    Aug 16, 2013

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

  • Jen1944
    May 17, 2013

    No comment left