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


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

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