HAPPY NEW YEAR!! I think my most favorite of part New Year's is having Pork and Sauerkraut. I don't think I have ever NOT had Pork and Sauerkraut on New Year's day as a matter of fact. Then after moving to Indiana, I soon discovered that having Pork and Sauerkraut on New Year's Day as a way to bring you good fortune in the New Year isn't a very common tradition. After doing some more research I learned that it was brought over from Germany via the Pennsylvania Dutch. Here is a more detailed right up on the tradition:
With everything in the kitchen, there are usually multiple ways to do recipes. I know some people use ham, loins, chops, roasts...it all works. But, like in the quotation above, sauerkraut pairs really well with a piece of fatty pork, which is why I chose to go with country pork spare ribs because they have a wonderful blend of white and dark pork, as well as, a nice marble of fat. Then I also add in some polish kielbasa which also adds a nice fatty/smokey flavor.
While this dish has a special place in my heart for New Year's, it tastes good all year long. It makes a lot and it tastes absolutely delicious!
Pork and Sauerkraut
Prep time: 25m | Cook time: 6-8hrs | Total time: 6.5-8.5hrs | Yield: 4-6 servings
- 1 medium yellow onion, halved and thinly sliced
- kosher salt and fresh ground black pepper, to taste
- 2 pounds homemade or prepared sauerkraut, drained of excess liquid
- 2 tsp fennel seeds
- 2 pounds boneless country pork spareribs
- 1 pound kielbasa, cut crosswise into 3-inch pieces
- 1/2 cup low-sodium chicken stock
- 1/2 cup beer (I used an IPA)
- Dijon or whole-grain mustard, for serving
- Generously season spareribs with salt and pepper. Heat a large pan over medium high heat, add a tablespoon of canola oil and sear the spareribs until browned on all sides. Remove to a plate and set aside.
- Add the sliced onions and drained sauerkraut to the slow cooker, season with salt, pepper, and fennel season. Stir to combine.
- Add the kielbasa to the slow cooker, stir to combine.
- Add the seared spareribs on top of the sauerkraut mixture and then add the stock and beer to the slow cooker. Cook on low heat for 6-8 hours until the ribs are tender.
- Arrange the sauerkraut mixture and pork on a serving platter and then drizzle with some of the remaining juices. Serve with mustard