How to make Dicke Rippe mit Sauerkraut

Why cooks start here

Dicke Rippe mit Sauerkraut is cooked the way Berlin and Brandenburg cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

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.