Pork spareribs layered with sauerkraut, caraway, brown sugar, onion, potatoes and carrots and cooked in a pressure cooker for a complete one-pot dinner. Serves 4 to 6.
Ribs and sauerkraut is a hearty, old-fashioned combination, and a pressure cooker gets it on the table in about an hour instead of an afternoon. The sauerkraut is sweetened with a little brown sugar and seasoned with caraway seed and onion, and its tangy juice becomes the cooking liquid.
Potatoes and carrots cook right on top of the ribs, so the whole meal comes out of one pot.
Ingredients
3 1/2 pounds pork spareribs, cut into serving pieces
1 1/2 teaspoons caraway seed
1/4 cup packed brown sugar
1/4 cup chopped onion
1 jar (32 ounces) or 2 cans (16 ounces each) sauerkraut, drained, liquid reserved
5 to 6 medium potatoes, peeled and halved
5 to 6 carrots, cut into 2-inch pieces
1 teaspoon salt
Water as needed
Instructions
Season the sauerkraut. In a bowl, stir together the caraway seed, brown sugar, onion and drained sauerkraut.
Layer the cooker. In a 6-quart pressure cooker, layer the spareribs, the sauerkraut mixture, the potatoes and the carrots. Season with the salt. The cooker should be no more than two-thirds full.
Add the liquid. Measure the reserved sauerkraut liquid and add water to make 1 cup. Pour it into the cooker.
Pressure cook. Lock the lid and cook as directed by the manufacturer, about 20 minutes at pressure.
Release and serve. Release the pressure following the manufacturer's instructions. Open the lid away from you and serve the ribs with the sauerkraut and vegetables.
Nutrition per serving (estimated)
810Calories
66 gCarbohydrates
12 gFiber
54 gNet carbs
37 gProtein
44 gFat
Estimated per serving, based on 5 servings (the recipe serves 4 to 6), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
Electric pressure cookers: use the high-pressure setting for about 20 minutes, then allow a 10-minute natural release before venting. Check that the ribs are tender and add a few minutes if needed.
Rinse the sauerkraut before using if you prefer a milder flavor.
Country-style ribs also work and come out very tender.
