Pork and Sauerkraut Supreme

Pork And Sauerkraut Supreme Recipe

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Summer Hannah


A recipe handed down through my family from Germany. Even those who do not like sauerkraut will love this because of the sweet/tart flavor.

★★★★★ 1 vote
10 Min
5 Hr


2-1 lb can(s)
bavarian sauerkraut, such as stokely's (bavarian sauerkraut has caraway seeds in it)
1 large
onion, chopped or sliced ( i slice)
1 #2 sized can(s)
peeled whole tomatoes (sliced--about 3 1/2 cups)
1/2 box
light brown sgar
2 lb
farmer or country style pork ribs

How to Make Pork and Sauerkraut Supreme


  • 1Drain sauerkraut, but do not rinse. Spread sauerkraut in a 9 x 13" sprayed pan, or a deep lasagna pan.
  • 2Spread onion on top.
  • 3Layer the sliced tomatoes on top of the onion.
  • 4Sprinkle tomatoes with the sugar. Do not stir.
  • 5Top with ribs and cover with foil.
  • 6Bake at 250 for 8 hours or at 300 for 5 hours. I have done both, depending on how much time I had.
  • 7Remove foil for 3-5 minutes at the end of baking to enhance browning and if dish appears to be too juicy.

Printable Recipe Card

About Pork and Sauerkraut Supreme

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free