Spareribs are browned in oil, seasoned, then finished in the pressure cooker with brown sugar and sauerkraut. Delicious fall flavors.
1 tablespoon vegetable oil
2 pounds spareribs, cut into serving size pieces
salt and pepper
1 quart sauerkraut, rinsed and drained
1 1/2 cup water
1 tablespoon brown sugar
Set the pressure cooker to "saute" mode and add the oil. When hot, add the spareribs and cook, turning frequently, to brown on all sides.
Season the ribs with salt and pepper as desired and then top with the sauerkraut. Add the water and sprinkle the brown sugar over everything.
Close the cover and set it to pressure cook for 15 minutes. Use the quick release method when the time is up.
Serve the spareribs with the sauerkraut.
Brown the ribs well on all sides in the pressure cooker before adding the sauerkraut.
Add a sliced onion or apple to the sauerkraut for more flavor.
If the sauerkraut is too tart, add a little more brown sugar to balance the flavors.
Deglaze the pressure cooker with a splash of white wine or apple cider after browning the ribs.
Let the pressure release naturally for a few minutes before using the quick release for more tender ribs.
For a smoky flavor, add a dash of liquid smoke to the sauerkraut mixture.
If you prefer a thicker sauce, remove the ribs after cooking and reduce the liquid on the saute setting.
Add some caraway seeds to the sauerkraut for a traditional flavor.
Remember to adjust the seasoning after cooking, as the flavors will concentrate in the pressure cooker.
Yes, you can use baby back ribs, but cooking times may vary slightly. Check the ribs after 12 minutes. Baby back ribs will take less time to cook than spareribs.
Rinsing reduces the brininess and makes the sauerkraut less intense.
You can add garlic powder, paprika, or your favorite BBQ seasoning.
You can use honey or maple syrup.
Yes, cook on low for 4-6 hours or on high for 2-4 hours in a slow cooker.
The meat should be tender and easily pull away from the bone.
Yes, it reheats well and the flavors often enhance when made ahead.
It pairs well with mashed potatoes, crusty bread, or steamed vegetables.
Store in an airtight container in the refrigerator for up to 3 days. Gently reheat the ribs and sauerkraut in a skillet.
Yes, fresh sauerkraut can be used.
Pressure Cooker (Instant Pot): The main cooking vessel for preparing the spareribs and sauerkraut under pressure to lock in flavor and tenderness. Make sure the pressure cooker has a saute mode for browning the ribs before pressure cooking. If it doesn't, brown the ribs in a skillet then transfer them to the cooker.
Tongs: For flipping and removing the spareribs from the pressure cooker during cooking.
Measuring Cups and Spoons: To accurately measure the oil, water, and brown sugar needed for the recipe.
Knife: To cut the spareribs into serving size pieces before browning in the pressure cooker.
Cutting Board: Provides a stable surface for cutting the spareribs.
Mashed Potatoes: Because who can resist tender spareribs paired with creamy, buttery mashed potatoes? It's a classic comfort food combo.
Cornbread: The slightly sweet and crumbly texture of cornbread is the perfect companion to the tangy sauerkraut and savory spareribs.
Garlic Green Beans: Add a pop of freshness and crunch to your meal with some garlicky green beans. The brightness of the green beans will balance out the richness of the ribs and sauerkraut.
Apple Slaw: The crisp and slightly sweet flavors of apple slaw will add a refreshing contrast to the hearty and rich spareribs.
Spicy Mustard: Add a kick to the savory spareribs with a tangy, spicy mustard sauce.
Roasted Potatoes: pair the spareribs and sauerkraut with crispy roasted potatoes. The crunchy texture of the potatoes will contrast nicely with the tender meat.
Wine Pairings
Riesling: The slight sweetness in a Riesling can balance the savory flavors of the spareribs while the acidity can cut through the richness of the meat and sauerkraut.
Zinfandel: A bold Zinfandel with its dark fruit flavors and hint of spice can complement the hearty flavors of the dish without being too overpowering. Look for one with notes of blackberry and pepper.
Pinot Noir: The light-bodied nature of a Pinot Noir won't overshadow the flavors of the spareribs and sauerkraut, while the earthy notes can enhance the overall dining experience.
Other Alcohol Pairings
Bock Beer: A malty, slightly sweet Bock beer can stand up to the rich flavors of the spareribs and sauerkraut. Look for a darker variety to complement the dish.
Hard Cider: The crisp, fruity flavors of a hard cider can add a refreshing contrast to the savory spareribs and sauerkraut. The slight tartness can also help cut through the richness of the dish.
Whiskey Sour: The tangy sweetness of a Whiskey Sour can complement the flavors of the dish.
Non-Alcoholic Pairings
Root Beer: A good ol' Root Beer can provide a sweet and slightly spicy contrast to the savory flavors of the spareribs and sauerkraut.
Hibiscus Iced Tea: The floral and slightly sweet notes in a hibiscus iced tea can balance out the savory flavors of the spareribs and sauerkraut. It's a refreshing non-alcoholic option to enjoy with your meal.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
June 11, 2020
Great German U-boat dish. Serve with cold beer and pickles
I was looking for a Recipe to cook my slab of Ribs and sauerkraut ,, This looked the most delish and easy.. That will be my dinner tonight,, Thank you,, I love my Pressure Cooker but wasn't sure how to do the ribs and Kraut..
November 3, 2019
Delicious and fast!!!
November 23, 2018
Delish & ready so fast!