Peeled Ribs / Spare Ribs on Sauerkraut

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

1 ½ kg ribs, peeled ribs / spareribs
750 g sauerkraut, (wine sauerkraut, 1 lare can)
200 ml water, (approx. 1/2 can)
salt
pepper
Paprika powder, noble sweet + hot pink

Instructions

Make a mixture of salt, pepper, paprika, noble sweet and hot pink (a lot of the last two). Rub the ribs with the spice mixture, just add a little bit of seasoning.
Knot the roasting tube well at one end, place the sauerkraut in the foil and distribute it, pour in the water. Place the ribs on the sauerkraut, close the roasting tube and prick the top several times with a pin so that the foil does not burst.
Cook in the oven at 180 ° for approx. 1 hour, then check visually whether the meat is slowly detaching from the ribs. If so, the ribs are done.
The sauerkraut absorbs the juice and some of the seasoning from the ribs and forms a sauce that no longer needs to be done. Hence the slight seasoning, part of it goes into the herb.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.