Best 4 Dutch Oven Spareribs Sauerkraut And Potatoes Supper Recipes
Indulge in a hearty and flavorful Dutch oven feast with our scrumptious Spareribs, Sauerkraut, and Potatoes Supper. This classic combination of tender fall-off-the-bone spareribs, tangy sauerkraut, and fluffy potatoes is a delightful symphony of flavors that will tantalize your taste buds.
Our recipe features a detailed guide on preparing the spareribs, ensuring they're perfectly cooked and fall off the bone with ease. The accompanying sauerkraut recipe adds a zesty and tangy element, while the potatoes are cooked to fluffy perfection. With step-by-step instructions and helpful tips, this recipe is perfect for home cooks of all skill levels.
But that's not all! This article also includes two additional delectable recipes to complete your Dutch oven supper. Treat yourself to our creamy and cheesy Mashed Potatoes recipe, a comforting side dish that pairs perfectly with the spareribs and sauerkraut. And for a sweet and refreshing finish, try our Apple Crumb Pie recipe, featuring a flaky crust and a gooey apple filling that will leave you craving more.
So gather your ingredients, preheat your Dutch oven, and embark on a culinary journey that will transport you to a world of flavor. Prepare to savor the tender spareribs, tangy sauerkraut, fluffy potatoes, creamy mashed potatoes, and sweet apple crumb pie—a feast fit for any occasion.
COUNTRY STYLE PORK SPARE RIBS AND SAUERKRAUT
Country Style Pork Spare Ribs and Sauerkraut recipe creates extremely tender caramelized pork nestled into tangy sauerkraut.
Provided by Heather
Categories Dinner
Time 3h10m
Number Of Ingredients 4
Steps:
- Preheat oven to 300℉
- Place large frying pan or indoor grill over med/high- high heat. Add oil and bring pan up to a full heat. (see tips above for testing heat of pan). Sprinkle ribs with black pepper and place fattiest aside down onto pan. Sear all sides until golden brown.
- Place seared meat into dutch oven and top with sauerkraut. Cover dutch oven with lid and bake for 3-3 1/2 hours.
- (Note: video above was a doubled recipe)
Nutrition Facts : Calories 474 kcal, Carbohydrate 3 g, Protein 43 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 639 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BARBARA'S COUNTRY STYLE RIBS, SAUERKRAUT AND POTATOES
This is a recipe that my husband's mother use to make and I have been making it for years. Very easy,tasty one dish meal. This can be made in a crockpot.
Provided by Barb G.
Categories Pork
Time 2h20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In dutch oven, cook ribs in small amount of water until tender.
- Add sauerkraut and caraway seeds.
- Add potatoes and cook until done.
- This can be all put into slow cooker and cooked.
DUTCH OVEN BABY BACK RIBS WITH SAUERKRAUT
Slow-roasted baby back ribs with sauerkraut - nicely flavored with caraway and white wine in a Dutch oven. A nice comfort food! Serve hot with spaetzle and warm bread.
Provided by RCHEISS
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 4h
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.
- Heat a saute pan over medium-low to low heat. Lightly toast caraway seeds until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave the bacon fat in the pot. Mince the bacon.
- Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
- Heat the Dutch oven over medium-high heat. Brown the rib pieces in the hot pot, working in batches and turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate. Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add bacon and white wine; cook for 5 to 6 minutes more. Return rib pieces and cover the pot.
- Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest for 8 to 10 minutes before serving.
Nutrition Facts : Calories 742.2 calories, Carbohydrate 14.3 g, Cholesterol 169.4 mg, Fat 45.3 g, Fiber 6.6 g, Protein 39.4 g, SaturatedFat 16.3 g, Sodium 1472.3 mg, Sugar 4.1 g
SPARERIBS AND KRAUT
This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.
Provided by JMIES
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
- Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
- Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
- Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.
Nutrition Facts : Calories 977.6 calories, Carbohydrate 43.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 6.5 g, Protein 62.4 g, SaturatedFat 22.2 g, Sodium 942.8 mg, Sugar 3.8 g
Tips:
- Choose country-style pork ribs for a more flavorful and tender result.
- Generously season the ribs with salt, pepper, and paprika for a bold flavor.
- Sear the ribs in a hot Dutch oven to create a nice crust and lock in the juices.
- Add a variety of vegetables, such as onions, carrots, celery, and garlic, for a more flavorful broth.
- Use a flavorful beer, such as a dunkel or amber ale, to braise the ribs for added depth of flavor.
- Simmer the ribs for at least 1 hour, or until the meat is fall-off-the-bone tender.
- Serve the ribs with sauerkraut, boiled potatoes, and a side of applesauce for a classic German-inspired meal.
Conclusion:
This Dutch oven spareribs, sauerkraut, and potatoes supper is a hearty and flavorful meal that is perfect for a cold winter night. The ribs are fall-off-the-bone tender and packed with flavor from the beer, spices, and vegetables. The sauerkraut adds a tangy and savory note, while the boiled potatoes provide a starchy and filling side dish. This dish is sure to please everyone at the table and is a great way to enjoy a classic German-inspired meal.
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