Slow Roasted Country Ribs


Slow Roasted Country Ribs

Slow Roasted Country Ribs
1 Hr 45 Min

Slow Roasted Country Ribs get their German-inspired flavor from none other than sauerkraut. With an old world combo of tastes; that hearty dish is a true change of pace.

What You'll Need

  • 1 (2-pound) package refrigerated sauerkraut, rinsed and drained
  • 1 (3-pound) package pork country-style ribs
  • 1 (1-ounce) envelope onion soup mix
  • 1 onion, thinly sliced

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Place sauerkraut in prepared baking dish. Place ribs over sauerkraut, sprinkle with onion soup mix, then top with onions. Cover with aluminum foil.
  3. Bake 1-1/2 hours. Uncover and bake 15 additional minutes, or until ribs are tender. Serve with sauerkraut.


  • Serve this up with a side of our Classic Creamed Spinach! And don't forget some spicy mustard and even a good German beer (alcoholic or not)!
  • This recipe works well in a slow cooker, too. Simply set it on low for 8 to 10 hours, and come home to a hot and hearty meal.

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Made this last night. Very Good and Hubby loved it. Flavor is outstanding. I used about 2 Tablespoons of brown sugar in the kraut and took some of the onions off the top when done. This is a definite keeper!!!

Love ribs and kraut although I do not understand draining and then rinsing all the flavor off the kraut all there is left is weak cabbage.. no flavor that is why you use kraut for those who do not really like the taste of sauerkraut simply use thinly sliced cabbage and a little chicken broth I usually flour and brown my ribs first gives the meat better flavor and texture sometimes I add a can of stewed tomatoes or whole tomatoes cut up either way with a side of mashed potatoes, very good

I have never made country ribs before as I was afraid that they would be too fatty and tough. I was pleasantly surprised to have the most delicious and tender meal ever. So simple to prepare. Will make frequently.

I used this recipe as an inspiration and a guide I browned my ribs in oil used a one lb can of franks kraut But never ever rinse or drain my kraut( does not taste like kraut if you do) added 2 small cups of applesauce(8oz) to the kraut and 1/2 can water put in bottom of sprayed pan ,ribs on top sprinkled Lipton's onion sup mix over then thinly sliced onion covered baked in oven till tender checked for moistness add water if necessary

Make this recipe every New Years eve. Great recipe!! I add a little brown sugar to this and double the recipe!! Oh soooo goooooood!!

If I could give 10 stars I would. Not a big fan of kraut, but this was amazing. I used a can of Frank's kraut, drained and rinsed. Used a 10" square Pyrex baking pan, wrapped the entire pan in foil leaving a big space at the top for steam. Ribs were really fatty so I cut out a lot of the fat leaving enough for flavor. Much moaning and groaning at the dinner table - "OMG this is SOOO good." Will definitely make again, Chicago winters call for this kind of dinner.

this was awesome!!! i did take others sugguestions of adding a cup of applesauce to cut down on the saurkraut taste.....definite keeper!!!!

Excellent cold weather meal. Only 2 of us so I used 1 3/4 lb. ribs and a can of Frank's sour kraut (rinsed and drained). Used the entire envelope of onion soup mix. Baked covered in the over for 1 1/2 hours, then uncovered for 25 minutes. Served with plain boiled potatoes as there was plenty of saltiness in the meat/kraut mixture. Hubby loved it. Definite keeper.

Ribs are on sale this week and this is a great cold weather meal I also coat my ribs in a little oil put in pan sprinkle with 2 cloves minced garlic then roast about20-25 minutes at 450 degrees I mix a big can of kraut (undrained) with 1/2 cup to 1 cup applesauce and a teaspoon caraway seeds then pour over ribs sprinkle top with onion soup mix and very thinly sliced onion cover with foil and roast till done.. check twice and see if it needs a bit of water when done uncover and roast a few more minutes easy and delicious dish Many times I place potatoes cut in half lengthwise around edges of kraut sprinkle lightly with salt and pepper and roast along with the rest for a complete meal

I make it this way often. Only thing is I put the ribs in the pan and brown them at 450 degrees for 15 minutes, then put the other items on top and spread brown sugar over the kraut and lower the temperature to 350 for an hour and a half.

excellent except i changed the recipe a bit ......i added a sprinkle of caraway seeds and about 1/2 cup of applesauce to the sauerkraut and I browned the ribs in a frying pan with olive oil and garlic ..and i added pepper to the ribs and the top of the onions .. i made mashed potatoes with it too and served it with horseradish .. it was awesome !!

I wish I could have eaten the whole pot of this myself!! This was so delicious and just as good reheated the next day! I served with a simple baked potato. What a great dinner for a winter's night, and the house smelled divine while it was cooking.

Have tried the recipe and it was a big hit with the family. Even though one of the kids, don't care for sauerkraut. She eat it. Thanks-you!

tried the recipe with mashed potatoes and it was a big hit with family and company only thing I changed was I added paprica ti ribs it was great

I have look for this recipe sense seeing it on Mr.Food. I have not tried it yet boy it looks so good!!! Will post back after baking!!!

What could I use other than sauerkraut? Sounds delish. but don't like kraut! Thanks.

Chef101. If you like regular cabbage, even Savoy Cabbage, you could use that with some cubed potatoes and a little broth.

This was delicious. Very easy to make. I made extra and the left overs were even better. Served it with boiled red potatoes.

made it in the slow cooker;very good,will definitely make again.we ate it with garlic mashed potatos

This was delicious! Made it just as the recipe called for, however, I did season the meat with salt and pepper before placing on the kraut. I teamed it with whipped potatoes for a German twist. My DH wants me to make a double batch for the next family gathering. Definitely a keeper.

Going too try making this dish this weekend. Sounds good.

I would love to try this recipe. However, I need to know the nutritonal value of the dish. Can you help?

This is an excellent slow cooker meal!!

absolutely yummie. Cooked this in crock pot today and it was so tender and delicious I had seconds. Great dish

I couldn't wait to make this recipe after seeing on Mr. Food. It was excellant! My husband thought it a great German dish & so did I. Served it with a spicy mustard. Will keep this in the recipe box as a "keeper"!!

Not one of our favorites. Won't be making this recipe again.

Someone asked how ;the ribs get that nice brown color? The dry onion soup carmelizes on the ribs. Have made this many times and never pre browned.

I love ribs and kraut.I cannot wait until I can get to the store to buy the ingredients.

Love ribs and kraut but I never ever rinse my kraut takes all the flavor out may as well use chopped cabbage which i sometimes do i mix half chopped cabbage with a can of kraut kraut 1 small thinly slicedl onion and 1 can of kraut sometimew use a little caraway seed or add a chopped apple or 2 or a cup of applesuice or even some apple juice ,.maybe a chicken bouillion cube or broth really good i have also added a minced garlic for extra flavor every now and then

I add about 2 tsps of barley to thesauerkraut. It neutralizes some of the acidity and is also nutritous.

I love those cut of meats this is one I have to try!

I used riblets but followed recipe exactly. wonderful and low fat.

Now I have a great dinner idea to use Pork Country Ribs - a common meat in my local grocery store. Thanks, Mr. Food!!!

I try alot of your recipes and my family loves them.Please,mail me my FREE books to 273 Levi Rd London Ky 40744

it looks mouth watering, cant wait to the store to buy the ingrientsthank you mr. food your wonderful

cabbage and sauerkraut are the same vegetable. adding the fresh cabbage is done in many Slovic recipies if you don't like don't do it

can I use canned sauerkraut instead of refrigertor kruat?


You could, but it won't be as good. buy a good quality kruat

I've made something similar to this for years. I season the country ribs and brown them first , giving them their brown color. Then place on top of onions saur kraut and shredded cabbage. And I know this sounds weird but I add a can of chicken broth. The slow roasting really melds the flavors together

This sounds simply wonderful and I'm going to have it very soon! I'm always anxious to see Mr. Food on TV and then go to my computer. BTW... where is shredded cabbage/sauerkraut mentioned? Everyone knows the difference I'd like to believe. (rossytoo)

"shredded cabbage / sauerkraut?. NOT THE SAME!!!!!Not even close.when it comes to taste.

one is pickled they are the same vegetable



I would like to know how the meat got that lovely color?

Browning the meat first gives it the good color.

Thats what makes it "ooh it's sooo good" lol

Doesn't all the grease from the ribs make the sauerkraut greasy?

per cook your ribs a little first, Country Rib aren't as fatty

I would suggest you substitute another recipe!

Thank you so much, I suggest U don't be so rude.

fresh cabbage

I can't eat sauerkraut is there something I could substitute????



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