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Spare Ribs and Sauer Kraut

A baked dish of spare ribs cooked with sauerkraut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Spare Ribs and Sauer Kraut

Oven, in the book's wordsA medium oven

Ingredients

Directions

The book says “a medium oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Preheat your oven to 350°F (175°C).

  2. Place the sauerkraut and spare ribs in a covered baking pan.

  3. Bake for 6 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Spare ribs
Long, slow baking softens connective tissue and renders fat, making the meat tender.
Sauerkraut
Adds moisture and tangy acidity that flavours the ribs as they cook together.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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