Wisconsin-Style Pork Ribs with Sauer Kraut


Wisconsin-Style Pork Ribs with Sauer Kraut

This is one of the easiest recipes in existence, but quite tasty, if you’re a sauer kraut person.

Table of Contents


  • 1 rack pork ribs (or equivalent amount of country-style ribs)
  • 1 (12oz) bottle of beer (the darker the better)
  • 2 cans sauer kraut (or enough to cover ribs)

Recommended reading: Best Grilling Cookbooks


You will need plastic wrap and aluminum foil, and a roasting pan large enough to hold everything.

Put the ribs in the pan, and pour the beer over them.

They should be at least half submerged in liquid, you may add more beer or water if needed.

Cover entirely with a good layer of sauerkraut (made in the best fermentation crock).

Cover the pan first with plastic wrap, then aluminum foil, and bake at 325 degrees for 3 1/2 hours (or longer if more ribs are being cooked).

When you pull them out with the best oven mitts, they should be so tender they fall off the bone.

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