Description
Experience the comforting delight of tender ribs paired with tangy sauerkraut, creating a dish that warms both the heart and palate.
Ingredients
Scale
- 2 lbs baby back ribs
- Salt and pepper to taste
- 2 cups high-quality sauerkraut
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 tbsp brown sugar
Instructions
- Preheat your oven to 300°F (150°C).
- Pat dry the baby back ribs with paper towels. Season generously with salt and pepper on both sides.
- In a large skillet over medium heat, add a splash of oil. Sauté the sliced onion until translucent, then add minced garlic for another minute until fragrant.
- In a large baking dish, spread half of the sauerkraut evenly on the bottom. Arrange seasoned ribs on top, followed by sautéed onions and garlic. Finish with the remaining sauerkraut.
- Pour chicken broth over the entire dish along with a sprinkle of brown sugar for sweetness. Cover tightly with aluminum foil.
- Slide your baking dish into the oven and bake for about three hours until the ribs are tender.
- Transfer to plates and drizzle any leftover juices from the dish over the top before serving.
Nutrition
- Serving Size: 1 plate (170g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: - Experiment with different types of sauerkraut like garlic or spicy variations for added flavor. - To enhance texture, consider adding diced potatoes or carrots during layering.