Rack of pork ribs with red sauerkraut

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15 min


1 h 55 min

* PLUS Serves: 4
Rack of pork ribs with red sauerkraut

Rack of pork with red sauerkraut. Photo, SIan Richards.

Save money on a tasty, yet less familiar cut of meat. This hidden gems (and our easy recipe) will save you money and delight your guests!


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


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


  • 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.

Nutrition (per serving)

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

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