Simple Sparerib & Sauerkraut Supper
This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. — Donna Harp, Cincinnati, Ohio
Ingredients
- 1 pound fingerling potatoes
- 1 medium onion, chopped
- 1 medium Granny Smith apple, peeled and chopped
- 3 slices thick-sliced bacon strips, cooked and crumbled
- 1 jar (16 ounces) sauerkraut, undrained
- 2 pounds pork spareribs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 3 tablespoons brown sugar
- 1/4 teaspoon caraway seeds
- 1/2 pound smoked Polish sausage, cut into 1-inch slices
- 1 cup beer
Reviews
I really like this dish. So much! I've eaten this exact dish for all of my meals for the past 83 2/3 days. That's precisely 2.76666667 months. And one week, 2 days, 3 hours and 43 minutes. I make it just as the recipe instructs, and I never vary the detail. Ever! It is made very EXACTLY. The same every time, and it tastes so delicious. Sometimes I might make a mistake, and put a 1/8 teaspoon too much pepper, and I have to throw everything out and start over. From the beginning. Same if I let it cook even a second too long. I watch the countdown closely, but sometimes I'm not quick enough to stop the cooking precisely--so in theatres it goes! And I start again. I don't think I ever would eat anything else. It is very good.
Made this with hot links instead of smoked sausage and white wine instead of beer. What a terrific recipe! Just bought the ingredients so I can make this again this week. This is gonna be a fall/winter staple in our home!
Was going to try this recipe but it appears to be missing an ingredient in the ingrediemts list. Where's the beer?
Made it. It was wonderful. I do not use any alcohol at all. I used just regular water. It was wonderful. Also, when I was growing up, my mother made this in the pressure cooker. That was delicious also. I will make this again.
Easy to make, good flavor. We used potatoes we had on hand, a different type apple, pre-cooked bacon and regular mild sausage and it still tasted fine. Just needs a salad or some colorful side veggies to brighten it up.
Attempting to make this recipe but not sure whether to use regular beer or lager. Anyone have an opinion?
This was a hit, I replaced the Polish sausage with our homemade brats. Ribs were tender, a perfect cold-weather mead..
I've prepared this several times already and love it. I use 2 cans of Bavarian Sauerkraut undrained and omit the caraway seeds.
This was hit. I do NOT like sauerkraut, but I found myself going back for seconds. Great recipe.
I made this as written, but without the sausage and with beef broth instead of beer. It was quick, easy, & delicious!