Choucroute (Ribs with Sauerkraut)
Rustic Alsace-style ribs braised with sauerkraut, apples and juniper. Slow-cook or oven-braise for tender, flavorful comfort food. Serve with baguette.
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
- Rinse sauerkraut well to cut excess salt and acid; squeeze out extra liquid before layering.
- Brown the ribs first for better color and flavor, then braise at 300°F for 4 hours or slow-cook 5 hours on low until tender.
- Serve with a crusty baguette and an Alsatian dry white wine like Riesling or Pinot Gris; leftovers refrigerate 3–4 days or freeze 3 months.
Spices
Featured in this Recipe
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.
thespicehouse.com
Frequently Asked Questions
Can I use a different cut of pork?
Yes. Country ribs, baby back ribs, or bone-in pork shoulder all work. Tougher cuts like shoulder will shred nicely after long braising. Adjust cooking time if pieces are much larger or thicker.
Why do I need to rinse the sauerkraut?
Rinsing removes some of the extra salt and sharp acidity so the final dish is balanced. The recipe calls for rinsing three times and squeezing out liquid. If you prefer more tang, rinse less or use undrained kraut.
Do I have to pre-brown the ribs?
You do not have to, but browning adds color and richer flavor. You can brown in a hot oven, on a grill, or by searing in a skillet. If you skip browning, the dish will still be tasty but may lack that roasted crust flavor.
Which is better: oven or slow cooker?
Both work. Oven-braising at 300°F for about 4 hours gives a concentrated flavor and some caramelization. A slow cooker on low for 5 hours is more hands-off and yields very tender meat. Brown the ribs first for best results in either method.
How should I store and reheat leftovers?
Cool and refrigerate in an airtight container for 3 to 4 days or freeze up to 3 months. Reheat gently covered in a 300°F oven until warmed through, in a slow cooker on low, or in the microwave for single portions.
What wines pair with choucroute?
Alsatian dry whites are classic. Try dry Riesling, Gewurztraminer, or Pinot Gris. The recipe uses dry white wine for braising, so choose a similar wine to serve for a balanced match.
The instructions list onion but the ingredient list does not. What should I do?
That is optional. The recipe includes dried minced garlic in the ingredient list. You can add a small chopped onion to the brown sugar and raisin mix for extra aroma, or just follow the listed ingredients and use the garlic.
How can I change the sweetness or spice level?
Adjust the brown sugar and raisins to control sweetness. Add more or less caraway or crushed juniper berries for herbal notes. Use tart apples like Granny Smith for brightness or sweeter apples for a milder profile.
Can I use a different cut of pork?
Yes. Country ribs, baby back ribs, or bone-in pork shoulder all work. Tougher cuts like shoulder will shred nicely after long braising. Adjust cooking time if pieces are much larger or thicker.
Why do I need to rinse the sauerkraut?
Rinsing removes some of the extra salt and sharp acidity so the final dish is balanced. The recipe calls for rinsing three times and squeezing out liquid. If you prefer more tang, rinse less or use undrained kraut.
Do I have to pre-brown the ribs?
You do not have to, but browning adds color and richer flavor. You can brown in a hot oven, on a grill, or by searing in a skillet. If you skip browning, the dish will still be tasty but may lack that roasted crust flavor.
Which is better: oven or slow cooker?
Both work. Oven-braising at 300°F for about 4 hours gives a concentrated flavor and some caramelization. A slow cooker on low for 5 hours is more hands-off and yields very tender meat. Brown the ribs first for best results in either method.
How should I store and reheat leftovers?
Cool and refrigerate in an airtight container for 3 to 4 days or freeze up to 3 months. Reheat gently covered in a 300°F oven until warmed through, in a slow cooker on low, or in the microwave for single portions.
What wines pair with choucroute?
Alsatian dry whites are classic. Try dry Riesling, Gewurztraminer, or Pinot Gris. The recipe uses dry white wine for braising, so choose a similar wine to serve for a balanced match.
The instructions list onion but the ingredient list does not. What should I do?
That is optional. The recipe includes dried minced garlic in the ingredient list. You can add a small chopped onion to the brown sugar and raisin mix for extra aroma, or just follow the listed ingredients and use the garlic.
How can I change the sweetness or spice level?
Adjust the brown sugar and raisins to control sweetness. Add more or less caraway or crushed juniper berries for herbal notes. Use tart apples like Granny Smith for brightness or sweeter apples for a milder profile.
Comments