Sauerkraut, Spare Ribs, and Kielbasa

Aug 8, 2021 | Food, Main Course

Happy Monday everyone! We are on our second week of recipes and I’m so excited to share this Sauerkraut, Spare Ribs, and Kielbasa recipe with you. It is super easy to make with very little prep time. The sauerkraut is obviously sour so I always add a bit of brown sugar to the pan and season the ribs with pepper, garlic salt, and brown sugar. I mixed in two bags of sauerkraut mixed with one pound of sliced kielbasa and layer one rack of spare ribs right on top into a 15” granite wear covered oval roaster and baked at 350 degrees for three hours for a moist, flavorful, dish! A little bit sour, a little bit sweet, and a little bit spicy all into one! The brown sugar, garlic salt, and pepper rub can be spread on with your fingers or a spoon and is much easier if it is first mixed in a small bowl before rubbing onto the ribs. This rub can also be used on pork chops as well.

I think Maggie is a bit unsure of the ribs...

I don’t think she likes the strong smell of this dish. Or is it just a side eye? Not sure but this dish can give off a different smell for our animals. After three hours of cooking, your entire house can smell of spare ribs and sauerkraut!

This recipe does take three hours to cook so plan ahead and put it in the oven at 9:00 am for a 12:00 pm lunch or allow enough preparation and cooking time for dinner. I like to add the kielbasa not only for flavor but I like to make kielbasa and sauerkraut sandwiches on a large soft bun. We have a local Shop N Save that makes the best bread and buns ever! This meal can feed a large family or dinner for two with leftovers. The ribs can be pulled apart, wrapped in slices of bacon, and baked in the oven until crispy. Add a layer of shredded extra sharp cheese and broil until cheese is crispy or to your liking (just another recipe idea 🙂 ). You can do bone in or bone out ribs. Just ask your butcher! If you don’t want spare ribs, add nice thick pork chops instead. You can also choose bone in or bone out for those as well.

I spy with my little eye something yummy

This recipe can be adjusted to your liking. I like to layer on the salt, pepper, and brown sugar and rub into the ribs to create a nice thick coating. I cook the ribs with the lid on and then take the lid off the last five minutes to finish cooking so the ribs gets nice and crispy on top. I normally make sure that the kielbasa sticks out of the sauerkraut so the edges can get a burnt crispy coating but this time I stuffed them inside the kraut. Mr. TAL said they were amazing and I can say this recipe is husband approved! Another tip is to check the sauerkraut every so often to make sure it is not sticking to the pan and burning. I did not drain my sauerkraut from the bags and added 1 cup of water to be safe of that. The water also helps keep the meat from drying out.

Looking for more recipes, check out my previous posts:

Jumbo Lump Crab Cakes

Spaghetti Cups

Supreme Pizza

Sauerkraut, Spare Ribs, and Kielbasa

A little sweet, a little sour, and a little spicy!

3.43 from 14 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: sauerkraut, kielbasa, spare ribs, brown sugar, garlic salt, pepper,

Author: Two Adorable Labs

Ingredients

1 pound kielbasa cut into pieces at an angle
2 bags sauerkraut do not drain
1 cup water
3 tbsp brown sugar
1 tbsp garlic salt
1 tbsp pepper
1 rack spare ribs

Instructions

Add sauerkraut and 1 cup water into pan
Mix in 1 tablespoon brown sugar into sauerkraut
Cut kielbasa into pieces and mix in with your sauerkraut
Coat each side of spare ribs with garlic salt, pepper, and brown sugar and lay on top of of kielbasa and sauerkraut
Cover and bake in oven at 350 degrees for 3 hours
Take out and uncover the last 5 to 10 minutes so the top of the ribs can get crispier

I love hearing from all of you and do my best to respond to each and every one of you. I always enjoy your comments, feedback, and suggestions so keep them coming! If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs.

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What Do You Think? Let Us Know!

12 Comments

Sandy Benick on August 9, 2021 at 12:25 pm

Although I’m not a fan of sauerkraut, I think my dad would love this recipe! And I’m siding with Maggie, I hate the smell of sauerkraut in the house, so I may go over to my dad’s house and make it for him! Lol…
Reply
- Bobbi on August 9, 2021 at 2:46 pm
  
  ha haa! We don’t like it either but I’m sure your dad will love it! Maggie and Jake were not fans of the smell but Mr. TAL loved it 🙂
  Reply
Di Lemberger on January 31, 2022 at 3:42 am

Not a fan. Competing meat flavors(just use 1 meat or the other?) No sugar with kielbasa. Family didn’t like it.
Reply
- Bobbi on January 31, 2022 at 12:43 pm
  
  Thank you for the feedback. I appreciate you trying the recipe and commenting.
  Reply
Kristine S on December 29, 2022 at 9:26 am

I love the fragrance of sauerkraut cooking. I put this in the crockpot as I don’t have a nice heavy pot to cook in yet.
This was the first time I added kielbasa to the ribs and kraut and it was a hit! Thank you for a great recipe!
Reply
- Two Adorable Labs on January 2, 2023 at 11:50 am
  
  You are so welcome. I’m so glad you enjoyed the recipe. Happy New Year.
  Reply
Ko on January 2, 2023 at 8:25 am

So good!! Made this with my dad this new years using brown sugar substitute, turkey kielbasa and baby back ribs to make lighter. It’s delicious! You’re the only recipe I could find that uses kielbasa and ribs together (how we like it) so thanks!
Reply
- Two Adorable Labs on January 2, 2023 at 11:48 am
  
  Awh I’m so happy you enjoyed the recipe. Your substitutes sound so good. Happy New Year!
  Reply
Mary Jo on December 20, 2023 at 5:17 pm

How many does this feed?
Reply
- Two Adorable Labs on December 20, 2023 at 5:44 pm
  
  Hello Mary Jo, the kielbasa will feed approximately 6-8 people depending on how long you cut the pieces. I used round buns so mine were cut short/medium in length. The spare ribs will feed up to 4 people depending on how many ribs they eat. The ribs I chose were meaty. This was for me and my husband and we had leftovers for a few days. I hope this helps.
  Reply
Christine on January 27, 2024 at 12:45 pm

Do you beef or pork ribs?
Reply
- Two Adorable Labs on January 27, 2024 at 1:17 pm
  
  I use pork ribs. I have also made this with a pork tenderloin as well.
  Reply