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Dicke Rippe mit Sauerkraut

Serves 4 to 6 Entree meat

Dicke Rippe mit Sauerkraut

Dicke Rippe mit Sauerkraut is a beloved dish in Berlin and Brandenburg, where it finds its place in cozy homes, especially during the colder months. This version reflects the straightforward, hearty approach of local cooks, who embrace butter or clarified butter and never skimp on seasoning. It's a dish that speaks to the practicality and warmth of German home cooking, often made for family dinners where a second helping is not just expected but encouraged.

This dish combines succulent pork spare ribs with the tang of sauerkraut, accented by the sweetness of apple and the subtle bite of caraway seeds. The beer lends a gentle richness, making each bite both comforting and robust. The result is a meal that feels satisfying and grounded, a true reflection of the region's culinary sensibilities.

Ingredients

  • 1.2 kgpork spare ribs
  • 800 gsauerkraut
  • 1onion
  • 1apple
  • 1 tspcaraway seeds
  • 300 mlbeer
  • to tastefine sea salt

Method

  1. Begin by seasoning the 1.2 kg of pork spare ribs generously with fine sea salt. Let them sit for at least 30 minutes to allow the salt to penetrate the meat, enhancing its flavor and tenderness.
  2. In a large, heavy-bottomed pot or Dutch oven, heat a generous amount of clarified butter over medium-high heat. Once the butter is hot and shimmering, brown the ribs in batches, ensuring each piece is deeply colored on all sides. This caramelization adds depth to the final dish.
  3. While the ribs are browning, finely chop 1 onion and peel, core, and dice 1 apple. Remove the ribs from the pot once browned and set them aside temporarily.
  4. In the same pot, add the chopped onion and apple, stirring occasionally until the onion becomes translucent and the apple softens slightly. This will take on a sweet aroma, which complements the tangy sauerkraut.
  5. Add 800 g of sauerkraut and 1 tsp of caraway seeds to the pot, stirring to combine with the onion and apple mixture. Nestle the browned ribs back into the pot, ensuring they are evenly distributed among the sauerkraut.
  6. Pour 300 ml of beer over the ribs and sauerkraut, bringing the liquid to a gentle simmer. Cover the pot with a lid and reduce the heat to low, allowing the dish to braise until the ribs are fork-tender and the flavors meld together, which will be evident when the meat easily pulls away from the bone.
  7. Once the ribs are tender, skim any excess fat from the surface of the liquid. Taste the sauerkraut and ribs, adjusting for salt if necessary. Serve the Dicke Rippe mit Sauerkraut hot, accompanied by boiled potatoes, Spätzle, or fresh bread for a complete meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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