Name: Ribs, Sauerkraut and Dumplings
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 6 servings
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 large egg; 1 cup 2% milk; Chopped fresh parsley, optional; Paprika, optional

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!

TEST KITCHEN APPROVED

Ribs, Sauerkraut and Dumplings

4 | 2 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:1 hour 50 min

Save Saved Saving email print

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 large egg
1 cup 2% milk
Chopped fresh parsley, optional
Paprika, optional

Text Ingredients

Shop Recipe

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 paprika.