Teriyaki Pork Ribs With Kraut
Tender teriyaki-glazed pork ribs baked over tangy sauerkraut, blending sweet, savory, and tangy flavors. Perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Place rack of ribs in a glass container.
- Mix teriyaki sauce, orange marmalade, minced garlic, and ginger.
- Pour the marinade over the ribs and refrigerate overnight.
- Rinse and drain sauerkraut, then spread it in a shallow baking pan.
- Place the marinated ribs on top of the sauerkraut.
- Pour the remaining sauce over the ribs and sauerkraut.
- Bake at 350°F until browned, turning once.
Tips & Substitutions
For extra flavor, marinate the ribs for 24 hours instead of overnight. If you don't have teriyaki sauce, a mix of soy sauce and honey can work as a substitute. To enhance the dish's sweetness, consider adding a splash of pineapple juice to the marinade. Make sure to turn the ribs halfway through baking for an even caramelization.
Serving Suggestions
Serve the Teriyaki Pork Ribs over a bed of sauerkraut for a tangy contrast. Pair with steamed broccoli and carrot stir-fry for a colorful plate. This dish also goes well with rice or quinoa to soak up the delicious sauce. For an Asian-inspired meal, consider serving alongside a Mandarin Dinner for a full experience.
Storage & Reheating
Leftover ribs can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, covered with foil to retain moisture. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Pork Ribs With Kraut contains roughly 466 calories, with 7g protein, 96g carbohydrates, and 9g fat. It is a good source of iron (18% of the Daily Value), dietary fiber (16% of the Daily Value), and vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 2102mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the ribs with pork chops or chicken thighs. Adjust the cooking time accordingly, as these cuts may require less time in the oven. Just ensure that the internal temperature reaches a safe level before serving.
What can I do if I can't find sauerkraut?
If sauerkraut is unavailable, you can use coleslaw mix seasoned with vinegar and a bit of salt for a similar tangy flavor. Alternatively, try a combination of roasted cabbage or even a sweet potato mash for a different but delicious base.
Can I make this dish in advance for a party?
Absolutely! You can marinate the ribs a day in advance and store them separately from the sauerkraut until you're ready to bake. This will enhance the flavors, and you can easily reheat the dish when serving to your guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).