Description
This Juicy Braised Pork and Sauerkraut with Brown Sugar recipe is a comforting, hearty dish perfect for cozy family dinners. Featuring tender pork ribs simmered low and slow with tangy sauerkraut and sweet brown sugar, it offers a delicious balance of sweet and sour flavors. With minimal hands-on time and just a few ingredients, it’s ideal for busy nights when you want a flavorful, melt-in-your-mouth meal with little fuss.
Ingredients
Scale
Meat
- 3 lb pork ribs (bone-in, about 2–3 inches thick)
Main Ingredients
- 3 cans sauerkraut (14 oz each, drained)
- 1.5 cups brown sugar (packed)
- 1/2 cup water
Seasoning
- kosher salt to taste
- fresh cracked pepper to taste (freshly ground preferred for better flavor)
Instructions
- Prepare the Oven and Mise en Place: Preheat your oven to 300°F. While it heats, 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 prevent watery braise and concentrate flavors.
- Layer the Ribs, Sauerkraut, and Brown Sugar: Using a large Dutch oven or heavy braising pot, create alternating layers starting with one can of drained sauerkraut as the base. Season the pork ribs generously with kosher salt and freshly cracked pepper, then arrange them over the sauerkraut in a single layer. Add the second can of sauerkraut on top, then sprinkle half the brown sugar evenly across it. Repeat with the remaining ribs (seasoned again), the third can of sauerkraut, and top with the remaining brown sugar. Freshly grinding pepper before seasoning ensures optimal flavor.
- Add Liquid and Braise: Pour the water into the pot so the liquid reaches about three-quarters up the layered ingredients, creating a gentle braising environment that keeps the pork moist. Cover the pot tightly with its lid and place it in the preheated oven. Braise for 2.5 to 3 hours until the pork is fall-apart tender. Optionally uncover the pot for the last 15 to 30 minutes to develop a slight glaze, or keep covered for maximum tenderness.
- Finish and Serve: Remove the pot from the oven and skim off any excess fat from the surface using a spoon or ladle. The pork should be tender and the sauerkraut infused with sweet-savory flavor. Serve directly from the pot or transfer to a platter, ensuring each portion has pork, sauerkraut, and some braising liquid.
Notes
- Trim excess fat from pork ribs before cooking to avoid greasy top layer.
- Make sure the water reaches three-quarters up the ingredients to prevent dryness.
- Use at least 1 cup of brown sugar to balance the tangy sauerkraut; adjust sweetness to taste.
- Maintain a low oven temperature (300°F) and slow cook for tender, melt-in-your-mouth meat.
- Country-style ribs or spareribs work best for flavor; boneless pork shoulder can be used but will need 30 extra minutes of cooking time.
- Storage: Refrigerate in an airtight container up to 4 days, or freeze up to 3 months.
- Reheat gently on stovetop or in oven covered at 325°F for 20-25 minutes.
- Serving suggestions include mashed potatoes, buttered noodles, roasted root vegetables, or crisp apple salad for balance.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Keywords: Braised pork ribs, sauerkraut recipe, brown sugar pork, comfort food, easy pork dinner, fall-apart pork, sweet and tangy pork, cozy dinner recipes
