Sunday, May 13, 2012

Bacon Fried Sauerkraut with Sweet Garlic Country Style Ribs

 These ribs are one of my favorite things to eat in the whole world.  The flavor is reminiscent of french onion soup and the sweet garlic is perfect with the tender pork.

 I like to serve these ribs over buttered rice or rich mashed potatoes, but today I was in the mood for sauerkraut!

I wish you could smell this dish cooking! Bacon and fried onions with sauerkraut and the sweet garlicky pork ribs wafting around the house.  It's wonderful!

I like to serve this dish with a batch of homemade thousand island for a simple sauce.

Bacon Fried Sauerkraut with Country Style Ribs:

One large family size package of country style pork ribs (bone in), about 3 pounds
One medium onion, thinly sliced in wedges
At least 5 large cloves of fresh garlic, roughly chopped
One cup beef broth
Flour, salt and pepper and oil

1/3 pound bacon, diced
1 large onion, chopped
One large bag or jar of kraut (about 25 oz); rinsed, if desired, and drained well
Black pepper
Red pepper flakes (optional)

Dust your ribs with flour, salt and pepper. Brown ribs over medium heat in several tablespoons of hot oil. You will have to do this in batches, placing the ribs in a crock pot as they are browned.

Once all of your ribs are cooked, pour broth into the hot pan and scrape the bottom of the pan while it boils for about minute. Pour broth over the ribs and spread your onion and garlic over the ribs. Cover and cook on low in the crock pot for 7 to 8 hours or until the sections of the meat begin to separate. You may also cook them on high for half the time.

When your ribs are done and resting, fry diced bacon over medium heat until the bacon is beginning to brown. Add onions and stir often until the onions are fried a bit and tender.

Pour off pooled up excess bacon grease. You need it a little greasy to fry the kraut, but too much grease will make the dish too rich. Add a large bag of drained sauerkraut and stir it all together until the kraut begins to dry and brown just slightly here and there.

Salt and pepper to taste.  You probably won't need salt but I recommend lots of pepper. I also like a little extra spice to most everything I eat, so I add a couple pinches of red pepper flakes to my sauerkraut in the final minute of cooking.

Serve the ribs over the kraut and use this thousand island dressing as sauce.



  1. I love sauerkraut and I love ribs! This is a must try!

    1. I really hope you like it!! If not, try the ribs over buttered rice and I'm convinced you'll be in love :)


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