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Country-Style Ribs and Sauerkraut - Polish Zeberka Wieprzowe w Kapuscie


Polish Country Ribs with Sauerkraut

Polish Country Ribs with Sauerkraut

© Flickr by Chez Pim
This recipe for Polish country-style pork ribs and sauerkraut, known as zeberka wieprzowe w kapuscie (zheh-BEAR-kah vieh-prsh-AW-veh v kah-POOSH-tsee-eh), is an economical, one-pot meal. The sauerkraut can be rinsed or not, depending on your taste for "sour," and the sweetness level also can be adjusted. This is an economical alternative to roast pork loin. And, while fattier, the meat from country-style pork ribs is succulent and, if cooked properly, fall-off-the-bone tender.

Makes 4 to 6 servings Polish Country-Style Ribs and Sauerkraut - Zeberka Wieprzowe w Kapuscie

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes


  • 4 pounds country-style pork ribs cut 1 1/2 inches thick
  • 2 cloves minced garlic
  • Salt and pepper
  • 1 pound sauerkraut, drained and optionally rinsed
  • 2 cups unsweetened applesauce
  • 2 tablespoons packed brown sugar
  • 1 tablespoon caraway seeds


  1. Heat oven to 450 degrees. Wash and dry pork ribs. Rub ribs all over with garlic, salt and pepper. Place, meaty side down, in a shallow roasting pan and roast 20 minutes, uncovered. Reduce oven temperature to 250 degrees. Turn ribs so they are now meaty side up.

  2. In a large bowl, combine sauerkraut, applesauce, brown sugar and caraway seeds, mixing well. Pour over pork ribs. Cover roasting pan and bake until meat is tender, about 1 1/2 to 2 hours. Serve with a green vegetable like Brussels Sprouts with Dill Sauce.
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