Rack of pork ribs with red sauerkraut

Prep 15 min
Total 1 hour 55 min
Plus Serves: 4

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1 tbsp
ground coriander
1 tsp
1.5 kg
pork rib roast, untrimmed
1 tbsp
canola oil


8 slices
bacon, chopped
red onion, thinly sliced
1/2 head
red cabbage, thinly sliced
1/4 cup
1/2 cup
cider vinegar
1/4 cup
brown sugar
1/4 tsp
1/2 tsp


  • PREHEAT oven to 375F. Combine coriander with salt in a small bowl. Rub all over pork. Season with fresh pepper. Heat a large oven-safe frying pan over medium-high. Add oil, then pork, fat-side down. Turn occasionally, until brown all over, 4 min. Transfer pan to oven. Roast in centre of oven until a thermometer inserted into thickest part of roast reads 140F, about 1 1/2 hours.
  • HEAT a large pot over medium-high. Add bacon and cook until crisp, 5 min. Discard all but 1 tbsp fat. Stir in onion, then cabbage, water, vinegar, brown sugar, caraway seeds and salt. Season with fresh pepper. Boil, then reduce heat to medium-low. Simmer, covered, until cabbage is tender, about 30 min.
  • TRANSFER roast to a cutting board. Cover with foil and let stand, 20 min. Slice into 4 portions and serve with sauerkraut.

Kitchen Tip: Buying a pork roast with 4 ribs will make it easier to serve.


Calories 632, Protein 56 g, Carbohydrates 32 g, Fat 31 g, Fibre 5 g, Sodium 1255 mg.
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