Spareribs & Apples

Pork and sauerkraut is a classic pairing, but adding sliced apples and a generous pour of dry white wine turns it into something closer to an Alsatian choucroute. The fruit softens into the kraut as it braises, adding natural sweetness that balances all that tang.

Brown the ribs first in butter. That initial sear builds a fond on the bottom of the skillet that carries into the baking dish and deepens the flavor of everything cooked on top of it. Then it’s all layered: sauerkraut mixed with sliced onions and grated carrot on the bottom, apple slices and ribs in the middle, more kraut and apples on top, and wine poured over the whole thing.

An hour and forty-five minutes covered in the oven and the ribs are fall-off-the-bone tender. The wine reduces into the sauerkraut, the apples break down into a soft, fruity layer, and the grated carrot adds just enough sweetness to keep the kraut from being too sharp.

Pro Tips

• Rinse the sauerkraut before using. It removes excess salt and brine so the finished dish isn’t overwhelmingly sour
• Use a firm apple like Granny Smith or Honeycrisp that holds some shape after braising
• Grating the carrot rather than slicing lets it melt into the sauerkraut and sweeten it without noticeable chunks
• Check after 90 minutes. If the liquid has reduced too much, add a splash more wine or water

Variations

• Add juniper berries and caraway seeds to the sauerkraut for a more traditional Alsatian flavor
• Use hard apple cider instead of white wine for a fruitier braising liquid
• Toss in a few small peeled potatoes during the last 45 minutes for a complete one-pot meal