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Choucroute (Ribs with Sauerkraut)

Choucroute (Ribs with Sauerkraut)
This rustic dish originate in the Alsace region of northeastern France where the cuisine is heavily inspired by German cuisine. This braised pork dish a delightful comfort food. Do yourself a favor and find some Alsatian wine and a really good baguette.

Submitted by: Bob from West Allis, WI
Yield: 8 hearty servings


Featured in this Recipe

Caraway, Whole Seeds

Caraway Seeds


Flatpack, 1/2 Cup


Preparation Instructions:

Divide ribs into 4 serving-size sections: sprinkle with salt and black pepper to taste. Roast on broiling rack in oven at 450 degrees until golden brown, about 30 minutes (you may also pre-brown ribs on gas grill over medium heat, about 20 minutes, turning ribs after 10 minutes, if desired). Drain off and discard fat. Place ribs in bottom of medium-size roasting pan or large Dutch oven.
Rinse sauerkraut in colander under cold running water 3 times; drain well; squeeze out excess liquid.
On paper plate, blend brown sugar, raisins, onion, caraway seed and juniper berries, if desired. Layer 1/2 of sauerkraut, 1/2 of brown sugar mixture and 1/2 apple slices over top of ribs in roasting pan. Top with smoked pork chops. Layer on remaining sauerkraut, brown sugar mixture and apple slices. Slowly pour wine over all. Cover and bake at 300 degrees 4 hours, or place in slow cooker on low and cook 5 hours.



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