Pork And Sauerkraut Supreme Recipe

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Pork and Sauerkraut Supreme

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


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.

About this Recipe

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