Sweet and Sour Spare Ribs

  • Yield: 6 to 8 servings

"Everyone says my Sweet and Sour Spare Ribs are really good--better than those from a famous rib restaurant."


2quarts sauerkraut
2cups firmly packed brown sugar
1large onion, diced
1large apple, cored and diced (skin on)
Water (enough to cover the sauerkraut)
2pounds country pork ribs


  1. Preheat the oven to 350 degrees. In a large roaster, combine the sauerkraut, brown sugar, onion, and apple. Add enough water to reach the top of the sauerkraut. Place the ribs on top. Cover and cook for 4 hours. Check occasionally to be sure the water has not evaporated, and add more water, 1 cup at a time, if needed. Uncover the ribs and cook for an additional hour.

Tips From Our Test Kitchen:
It is important to maintain the water level, so that the sauerkraut is not overcooked. This dish is very simple to prepare and is excellent with potatoes.

Janet Harpst, Greenville, Pa.