Hochrippe Und Sauerkraut (Spareribs & Sauerkraut)

Hochrippe und Sauerkraut is hearty German cooking at its most honest. Country-style pork ribs braise for hours in a bath of sauerkraut, beef bouillon, paprika, and caraway seeds until the meat is falling-off-the-bone tender and the kraut is silky and deeply flavored.

Rinsing the sauerkraut before cooking washes off some of the packing brine and takes the edge off the sourness. You still get that fermented tang, but it won’t overpower the pork.

The long, covered simmer is everything. Three to four hours over low heat melts the connective tissue in the ribs and lets the pork fat render into the sauerkraut, enriching it with smoky, meaty flavor. The bouillon cubes dissolve into the liquid and build a savory broth.

Flour-coated bacon fried crisp and crumbled over the top at the end adds crunch and salt. Serve this with a thick slice of dark rye bread and a cold beer, as tradition demands.

Kitchen Tips

• Use country-style ribs for the best results. They have enough fat and collagen to survive the long braise without drying out.
• Keep the heat low. A gentle simmer tenderizes the meat; a rolling boil toughens it.
• Remove the bones before serving. They slip right out after hours of cooking.
• The flour coating on the bacon helps it fry up extra crispy and gives a slight thickening to the pan drippings.

Variations

• Smoked pork chops: Use smoked pork chops instead of ribs for a quicker version that still has deep smoky flavor.
• Apple sauerkraut: Add a diced apple and a splash of apple cider to the pot for a sweeter, mellower kraut.
• Kielbasa version: Slice smoked kielbasa into the sauerkraut for a simpler, faster weeknight dinner.