• Andrew Zimmern Cooks: Pork Ribs with Sauerkraut


Pork Ribs with Sauerkraut, Cabbage and Apples

By Andrew Zimmern

This hearty comfort food dish is the autumnal food you want to be eating this week. The sauerkraut is balanced by the apples and pork, giving it an irresistible sweet and sour vibe you’ll love. The key to tender ribs is to cook them slowly at a gentle simmer. If you boil them you’ll end up with tough meat. Serve with a side of boiled or mashed potatoes for a complete fall meal.

Pork Ribs with Sauerkraut, Cabbage and Apples

Servings: 4


  • 1 rack baby back ribs
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 apples, peeled, cored and sliced (use a tart cooking apple like Haralson or Braeburn if you can)
  • 2 carrots, cleaned, sliced in half inch coins.
  • 1 small head white cabbage, chopped
  • 2 bay leaves
  • 2 teaspoons caraway seeds
  • 1 pinch red chile flakes
  • 12 crushed juniper berries
  • 1 quart naturally fermented sauerkraut
  • 1 cup dry white wine
  • Dill and brown mustard, for serving


Cut the rack of ribs into 2 bone pieces, slicing between the bones. Set them aside.

Heat the oil in a heavy-bottomed, oversized pot over medium heat. Brown the ribs on both sides. Add the onions and cook until starting to brown. Add the apples, carrots, cabbage, bay, caraway, chile flakes and juniper and stir. Cook for 10 minutes or so, stirring occasionally.

Drain the sauerkraut. Reserve the juice. Add kraut to the pot and stir. Add the white wine, and cook, bringing liquids to a simmer, lower heat to maintain a very gentle simmer then cover the pot with a lid.

Simmer slowly for 80 minutes or so until they’re tender. Never let the liquid boil!

Season the dish with salt and pepper, and garnish with the dill. Serve with boiled new potatoes passed at the table and brown mustard on the side.

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