Juicy Braised Pork and Sauerkraut with Brown Sugar

Finding a comforting dinner that practically cooks itself while filling your home with amazing smells can feel impossible, especially when you’re juggling a million things at once. Between work deadlines, grocery runs, and everything else on your plate, the last thing you want is to spend hours hovering over the stove.

That’s where this braised pork and sauerkraut with brown sugar comes in handy. It’s one of those hands-off recipes that does all the work for you, combining tender pork ribs with tangy sauerkraut and just the right amount of sweetness. Plus, you can throw it together with just a handful of ingredients you probably already have in your pantry.

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What Kind of Pork Ribs Should I Use?

For this recipe, you’ve got a couple of good options when it comes to pork ribs. Country-style ribs are meatier and have more of that tender, pull-apart quality that works really well with the long braising time, plus they’re usually easier to eat since they have less bone. Spareribs will also do the job and give you that classic rib experience with a bit more fat, which adds flavor as everything cooks together. Whichever you choose, just make sure to cut them into manageable 2 to 3-piece sections so they fit nicely in your pot and cook evenly. The bone-in aspect is key here because it adds extra flavor to the dish as it braises with the sauerkraut and brown sugar.

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Options for Substitutions

This recipe is simple but works best with a few key ingredients. Here’s what you can swap:

• Pork ribs: Country style ribs or spareribs are ideal here because the bone adds flavor during the long braise. If you need to, you can use boneless pork shoulder cut into chunks, but add an extra 30 minutes to the cooking time since it’s a denser cut.
• Bavarian style sauerkraut: If you can’t find Bavarian style, regular sauerkraut works fine. Just rinse it well to reduce the sourness, then add 1 to 2 teaspoons of caraway seeds and an extra tablespoon or two of brown sugar to mimic that sweeter flavor.
• Brown sugar: You can use light or dark brown sugar depending on what you have. Dark brown sugar will give you a deeper molasses flavor. In a pinch, white sugar mixed with a tablespoon of molasses works too.
• Sauerkraut: Don’t skip the sauerkraut – it’s essential to this dish and creates the tangy-sweet balance that makes this recipe work.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this dish is skipping the fat-trimming step at the beginning, which will leave you with a greasy, unappetizing layer on top that’s difficult to remove after cooking – take a few extra minutes to trim excess fat before layering.

Another common error is not adding enough water to the pot, so make sure the liquid reaches about three-quarters of the way up the ingredients, or your ribs will dry out instead of becoming tender and falling off the bone.

Don’t be shy with the brown sugar either – this recipe needs that sweetness to balance the tangy sauerkraut, so start with at least 1 cup and taste as you go.

Finally, resist the urge to crank up the oven temperature to speed things up, as low and slow at 300°F is what breaks down the tough connective tissue in the ribs and creates that melt-in-your-mouth texture you’re after.

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What to Serve With Braised Pork and Sauerkraut?

This hearty pork and sauerkraut dish practically begs for some creamy mashed potatoes or buttery egg noodles on the side to soak up all those sweet and tangy juices. A simple side of roasted root vegetables like carrots and parsnips adds a nice earthy balance to the rich pork, or you could go with some boiled red potatoes tossed with butter and parsley. For something lighter, a crisp apple salad with a mustard vinaigrette cuts through the richness nicely, and don’t forget some crusty rye bread for mopping up your plate. If you want to keep it traditional, serve it with a cold beer and some spicy brown mustard on the side.

Storage Instructions

Store: This dish actually gets better the next day once all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. The pork stays tender and the sauerkraut soaks up even more of that sweet, savory goodness.

Freeze: You can freeze this for up to 3 months in a freezer-safe container. Just make sure it’s cooled completely first. I like to portion it out into smaller containers so I can thaw just what I need for dinner.

Reheat: Warm it up gently on the stovetop over medium-low heat with a splash of water or broth to keep it moist. You can also reheat it in the oven at 325°F covered with foil until heated through, which takes about 20-25 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4800
• Protein: 250-310 g
• Fat: 250-320 g
• Carbohydrates: 160-260 g

Ingredients

• 1.5 cups brown sugar (packed)
• 1/2 cup water
• 3 cans sauerkraut (14 oz each, drained)
• kosher salt to taste
• 3 lb pork ribs (bone-in, about 2-3 inches thick)
• fresh cracked pepper to taste (freshly ground preferred for better flavor)

Step 1: Prepare the Oven and Mise en Place

• 3 lb pork ribs
• 1.5 cups brown sugar
• 3 cans sauerkraut

Preheat your oven to 300°F.

While it heats, trim any excess fat from the pork ribs using a sharp knife—you want to remove thick fat caps but keep the ribs intact.

Measure out the brown sugar and drain all three cans of sauerkraut thoroughly in a colander, pressing gently to remove excess liquid.

This prevents the braise from becoming too watery and allows the flavors to concentrate beautifully.

Step 2: Layer the Ribs, Sauerkraut, and Brown Sugar

• 3 cans sauerkraut
• 3 lb pork ribs
• kosher salt to taste
• fresh cracked pepper to taste
• 1.5 cups brown sugar

In a large Dutch oven or heavy braising pot, create alternating layers starting with one can of drained sauerkraut as the base.

Season the pork ribs generously with kosher salt and freshly cracked pepper, then arrange them over the sauerkraut in a single layer (you may need to cut ribs to fit).

Add the second can of sauerkraut over the ribs, then sprinkle half of the brown sugar evenly across the sauerkraut.

Repeat with the remaining ribs (seasoned again with salt and pepper), the third can of sauerkraut, and top with the remaining brown sugar.

I find freshly grinding the pepper right before seasoning makes a real difference in the final flavor—it’s worth the extra minute.

Step 3: Add Liquid and Braise

• 1/2 cup water
• layered ingredients from Step 2

Pour the water into the pot, adding just enough so the liquid reaches about three-quarters of the way up the layered ingredients—this creates a gentle braising environment that renders the pork while keeping it moist.

Cover the Dutch oven tightly with its lid and transfer to the preheated 300°F oven.

Braise for 2.5 to 3 hours, until the pork is fall-apart tender.

For the last 15 to 30 minutes, you can uncover the pot if you’d like a slight glaze to form on top, though this is optional—I prefer to leave it covered the entire time for more tender, succulent meat.

Step 4: Finish and Serve

Remove the pot from the oven and carefully skim any excess fat from the top of the braise using a spoon or ladle.

The pork should be completely tender and the sauerkraut infused with sweet, savory flavor.

Serve directly from the pot or transfer to a serving platter, making sure each portion gets pork, sauerkraut, and some of the braising liquid.

Juicy Braised Pork and Sauerkraut with Brown Sugar

Delicious Juicy Braised Pork and Sauerkraut with Brown Sugar recipe with step-by-step instructions.

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Prep Time 1 hour hr

Cook Time 2 hours hrs

Total Time 3 hours hrs 2 minutes mins

Servings 8 servings

Calories 4250 kcal

Ingredients

  

• 1.5 cups brown sugar (packed)
• 1/2 cup water
• 3 cans sauerkraut (14 oz each, drained)
• kosher salt to taste
• 3 lb pork ribs (bone-in, about 2-3 inches thick)
• fresh cracked pepper to taste (freshly ground preferred for better flavor)

Instructions

 

• Preheat your oven to 300°F. While it heats, trim any excess fat from the pork ribs using a sharp knife—you want to remove thick fat caps but keep the ribs intact. Measure out the brown sugar and drain all three cans of sauerkraut thoroughly in a colander, pressing gently to remove excess liquid. This prevents the braise from becoming too watery and allows the flavors to concentrate beautifully.
• In a large Dutch oven or heavy braising pot, create alternating layers starting with one can of drained sauerkraut as the base. Season the pork ribs generously with kosher salt and freshly cracked pepper, then arrange them over the sauerkraut in a single layer (you may need to cut ribs to fit). Add the second can of sauerkraut over the ribs, then sprinkle half of the brown sugar evenly across the sauerkraut. Repeat with the remaining ribs (seasoned again with salt and pepper), the third can of sauerkraut, and top with the remaining brown sugar. I find freshly grinding the pepper right before seasoning makes a real difference in the final flavor—it's worth the extra minute.
• Pour the water into the pot, adding just enough so the liquid reaches about three-quarters of the way up the layered ingredients—this creates a gentle braising environment that renders the pork while keeping it moist. Cover the Dutch oven tightly with its lid and transfer to the preheated 300°F oven. Braise for 2.5 to 3 hours, until the pork is fall-apart tender. For the last 15 to 30 minutes, you can uncover the pot if you'd like a slight glaze to form on top, though this is optional—I prefer to leave it covered the entire time for more tender, succulent meat.
• Remove the pot from the oven and carefully skim any excess fat from the top of the braise using a spoon or ladle. The pork should be completely tender and the sauerkraut infused with sweet, savory flavor. Serve directly from the pot or transfer to a serving platter, making sure each portion gets pork, sauerkraut, and some of the braising liquid.