Roasted Ribs with Caraway Kraut

Serves 4


  • 2 1/2-3  pounds ribs cut into 1-2 rib pieces, or country-style ribs
  • 1 teaspoon each salt, black pepper and garlic powder
  • 1 medium onion, thinly sliced
  • 2 cups sauerkraut, not drained
  • 1 cup apple juice or cider
  • 1 teaspoon caraway or fennel seed


Heat oven to 450˚F.
Season ribs with salt, pepper and garlic powder. Place in large roasting pan. Bake until browned, turning once, (about 30 minutes).
When ribs are browned, remove from pan to a plate. Combine onion, sauerkraut, apple juice and caraway or fennel seeds in a large bowl.  Pour this mixture into the roasting pan and top with the browned ribs. Reduce oven temperature to 350˚F.
Cover loosely with foil and bake until ribs are tender, about 1-1 1/2 hours more.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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