Cooking Times

30 min
Prep Time
140 min
Cook Time
170 min
Total Time

Ingredients (11 items)

5.00 lbs Pork ribs
bone-in, skin on
3.00 tbsp Coarse salt
2.00 tsp Caraway seeds
1.00 tbsp Black pepper
2.00 lbs Sauerkraut
1.00 large Onion
sliced
1.00 large Apple
peeled and diced
2.00 tbsp Brown sugar
3.00 tbsp Butter
1.00 cup Heavy cream
for gravy
2.00 tbsp Flour

Instructions (8 steps)

1
Score pork skin in crosshatch pattern. Rub with salt and caraway seeds.
2
Refrigerate uncovered overnight to dry skin for crispiness.
720 minutes
3
Place ribs skin-side up on rack in roasting pan. Roast at 350°F.
120 minutes
4
Increase heat to 450°F for final 20 minutes to crisp skin.
20 minutes
5
Meanwhile, sauté onion in butter. Add sauerkraut, apple, sugar.
8 minutes
6
Simmer sauerkraut mixture for 30 minutes, stirring occasionally.
30 minutes
7
Make gravy from pan drippings, flour, and cream.
5 minutes
8
Rest ribs 10 minutes. Serve with sauerkraut, potatoes, and gravy.
10 minutes