Introduction

Juicy braised pork and sauerkraut with brown sugar is a comforting, hands-off dish perfect for cozy family dinners. Tender pork ribs are slowly cooked with tangy sauerkraut and just the right touch of sweetness, creating a flavor harmony that’s both satisfying and delicious.

A red round pot filled with cooked dish showing dark brown, crispy pieces of meat covered in a thick layer of soft, golden caramelized onions. The surface of the food has a slightly glossy texture, with the browned onions scattered evenly over the meat. The pot is set on a white marbled surface with a green cloth slightly visible in the background and a white ceramic object blurred behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups brown sugar (packed)
1/2 cup water
3 cans sauerkraut (14 oz each, drained)
Kosher salt to taste
3 lb pork ribs (bone-in, about 2-3 inches thick)
Fresh cracked pepper to taste (freshly ground preferred)

Instructions

Step 1: Preheat your oven to 300°F. Trim any excess fat from the pork ribs using a sharp knife, removing thick fat caps but keeping the ribs intact. Measure out the brown sugar and drain all three cans of sauerkraut thoroughly in a colander, pressing gently to remove excess liquid to avoid a watery braise.
Step 2: In a large Dutch oven or heavy braising pot, layer the ingredients starting with one can of drained sauerkraut as the base. Season the pork ribs generously with kosher salt and freshly cracked pepper, then place them over the sauerkraut in a single layer. Add the second can of sauerkraut on top, sprinkle half of the brown sugar evenly, then repeat with the remaining ribs (seasoned again), the third can of sauerkraut, and the remaining brown sugar.
Step 3: Pour the water into the pot so it reaches about three-quarters up the layered ingredients, creating a gentle braising environment. Cover the pot tightly with its lid and transfer to the oven. Braise for 2.5 to 3 hours until the pork is fall-apart tender. You may uncover for the last 15 to 30 minutes if you want a slight glaze, but keeping it covered yields more tender meat.
Step 4: Remove the pot from the oven. Skim any excess fat from the top of the braise using a spoon. Serve the pork and sauerkraut directly from the pot or on a platter, ensuring each portion includes some braising liquid for extra flavor.

Tips & Variations

Use country-style ribs for more meat and pull-apart tenderness, or spareribs for richer flavor thanks to the extra fat.
If sauerkraut isn’t Bavarian style, rinse it well and add caraway seeds and extra brown sugar to balance the tartness.
Dark brown sugar adds deeper molasses notes, but light brown sugar works well too. In a pinch, white sugar with molasses can substitute.
Trim excess fat from ribs before cooking to prevent greasy layers forming on top after braising.
Keep the oven temperature low and slow at 300°F to achieve melt-in-your-mouth tenderness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors improve after a day. You can freeze the dish for up to 3 months — let it cool completely before freezing and portion it for easier thawing. Reheat gently on the stovetop with a splash of water or broth, or in a 325°F oven covered with foil for 20-25 minutes until warmed through.

How to Serve

A round red cast iron pot with two handles sits on a white marbled surface, filled with a cooked dish that has a thick layer of browned meatballs or patties on the bottom, topped with a generous layer of caramelized onions that are golden brown and slightly translucent, with some crispy edges. The pot shows some baked sauce residue around the sides. In the background, there is a blurred light-colored object and a green cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless pork instead of ribs?

Yes, boneless pork shoulder can work but it requires an extra 30 minutes of cooking time because it’s denser. Bone-in ribs add more flavor during braising, though.

Do I have to rinse the sauerkraut?

If you’re not using Bavarian style sauerkraut, rinsing helps reduce its sharp sourness. Add a little extra brown sugar and caraway seeds to balance the flavor.