Paula Deen Ribs and Sauerkraut

Paula Deen ribs and sauerkraut is a fall-apart tender pork dinner with baby back ribs, tangy sauerkraut and new potatoes that comes together in 3 hours 30 minutes. It's an easy Southern comfort food dinner for Sunday dinner, church supper or the holiday table, and it's a one-pot Dutch oven meal.

Sear the ribs meat side down in a single layer before anything else goes in the pot, because that browning flavors the onions and the whole dish. Skip it and the ribs simmer pale, with none of those browned bits to scrape up.

Paula simmers everything together for 2 to 3 hours, so the sauerkraut mellows while the potatoes soak up the pork juices. She also stirs in a little chicken broth or water whenever the pot looks dry, which keeps the ribs from scorching.

Paula Deen Ribs and Sauerkraut

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

520

kcal

Pork ribs braise under a blanket of sauerkraut until the meat slides off the bone and the potatoes turn soft and savory. The long, slow simmer mellows the tang into a gentle, rich pot of comfort.

Ingredients

• 1 lb bag sauerkraut
  

• 1/2 cup white wine, optional (may substitute water or stock)
  

• 6 medium white new potatoes, quartered
  

• 1 medium onion, chopped
  

• 1 rack pork baby back ribs, cut into individual ribs
  

• 2 tablespoons Vegetable oil or olive oil
  

• fresh parsley, for garnish
  

Directions

• Heat the pot: Set a Dutch oven over medium-high heat and add 2 tablespoons vegetable oil. You can also cook this dish in the oven at 325 to 350°F for the same time.
• Sear the ribs: Season the rack of baby back ribs, cut into individual ribs, with salt and pepper. Lay them meat side down in a single layer, sear until browned, then move them to a platter.
• Soften the onion: Add 1 chopped medium onion to the pot and sauté until softened. Scrape up any browned bits from the ribs as it cooks, since they add a lot of flavor.
• Layer the pot: Add 6 quartered white new potatoes, then nestle the ribs back in. Cover everything with the 1 pound bag of sauerkraut and pour 1/2 cup white wine over the top.
• Simmer until tender: Cover the Dutch oven, lower the heat and simmer on the stove for 2 to 3 hours. The ribs are done when they are very tender.
• Keep it moist: If the dish gets too dry at any point, stir in a little chicken broth or water. That keeps everything from sticking or scorching.
• Garnish and serve: Spoon the ribs, potatoes and sauerkraut into bowls. Garnish with fresh parsley sprigs before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I skip the white wine in ribs and sauerkraut?

Yes, the wine is optional. Water or stock works in its place, and stock gives you a slightly deeper flavor in the finished pot.

How long do leftover ribs and sauerkraut keep?

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of broth or water so the ribs stay moist.

Can I make this in the oven instead of on the stove?

Yes, the recipe says you can cook it in the oven at 325 to 350°F for the same time. Keep the Dutch oven covered so the sauerkraut and potatoes steam alongside the ribs.

Do I need to rinse the sauerkraut first?

The recipe doesn't call for rinsing, so the sauerkraut goes in as it is for a tangy finish. If you prefer a milder dish, a quick rinse and squeeze will tone it down.

What's the biggest mistake with this dish?

Letting the pot run dry is the most common problem, since the long simmer cooks off the liquid. Check it now and then, and stir in a little broth or water whenever it looks dry.