"Beer-Braised Country Style Ribs and Sauerkraut is a hearty and savory dish where tender, slow-cooked pork ribs, infused with the rich, malty flavors of dark porter, are beautifully complemented by tangy sauerkraut, creating a perfect blend of deep, robust flavors and contrasting textures."
Beer Braised Country-Style Ribs and Sauerkraut
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Prep time: 20mins
Cook time: 1hr 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 pounds country-style pork ribs
- 1 pound sauerkraut
- 1 large thinly sliced onion
- 3 cloves minced garlic
- 24 ounces dark beer
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 bay leaves
- 2 tablespoons extra virgin olive oil
- to taste salt and ground black pepper
Method
Step 1
Preheat and Season Ribs: Preheat the oven to 350°F. Season the pork ribs generously with salt, ground black pepper, ground cumin, and ground coriander.
Step 2
Brown the Ribs: In a large Dutch oven or heavy-bottomed pot, heat the extra virgin olive oil over medium-high heat. Brown the pork ribs on all sides, about 3-5 minutes per side. Once browned, remove the ribs and set aside.
Step 3
Sauté the Aromatics: In the same pot, add the sliced onion. Cook until soft and translucent, 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4
Deglaze with Beer: Pour the beer into the pot, scraping up the browned bits from the bottom of the pot. Bring to a simmer.
Step 5
Add Ribs and Sauerkraut: Return the browned ribs to the pot. Add the drained sauerkraut and the bay leaves. Stir to combine. Make sure the ribs are mostly covered by the liquid, and cover the rest with sauerkraut to keep them moist.
Step 6
Braise the Ribs: Cover the pot and transfer it to the preheated oven. Braise the ribs for 90 minutes, until the meat is tender and falls off the bone easily.
Step 7
Serve: Remove the bay leaves and check the seasoning. Add more salt or ground black pepper if needed. Serve the ribs hot, garnished with fresh parsley.