Instant Pot Spare Ribs and Sauerkraut Recipe: Smoky-Sweet German Tradition

This recipe brings German tradition to your kitchen with a modern twist. The Instant Pot transforms tough spare ribs into fall-off-the-bone perfection while preserving sauerkraut’s tangy crunch.

I developed this method after years of slow-cooking ribs the traditional way. The pressure cooker cuts hours of cooking time while infusing every bite with smoky-sweet flavor.

What emerges is tender meat with a caramelized glaze, balanced by the bright acidity of sauerkraut. It’s a complete meal that honors the original dish without the long wait.

Serve with mashed potatoes or crusty bread to soak up the rich juices. Here’s how to make it.

Ingredients for Instant Pot Spare Ribs and Sauerkraut

German flavors meet modern convenience with these hearty ribs and tangy sauerkraut ingredients.

The spare ribs are the foundation here. Look for well-marbled pork at your butcher or Costco—the fat renders down beautifully under pressure. Sauerkraut quality varies wildly; Libby’s or Silver Floss brands are reliable. Avoid the canned stuff (too soft). Fresh is best, but refrigerated bagged works too. Don’t skip the apple—its natural sweetness balances the tang perfectly.

No spare ribs? Pork shoulder cut into chunks works in a pinch (adjust cook time). Swap apple for pears or applesauce. Out of caraway? Fennel seeds at half the amount give a similar anise note. The brown sugar can be substituted with maple syrup or honey, but reduce liquid slightly. For extra smokiness, add a dash of liquid smoke.

Leftovers keep 4-5 days refrigerated and reheat wonderfully. The flavors deepen overnight. Freezes well for 3 months—portion before freezing for easy meals. Sauerkraut softens over time, but the ribs stay tender. Always store in airtight containers to prevent freezer burn.

Step-by-Step Instructions for Instant Pot Spare Ribs and Sauerkraut

Precise timing and layering deliver the perfect balance of tender meat and tangy sauerkraut.

Step 1: Sear the Pork Spare Ribs

Cut the 3 lb Pork Spare Ribs into individual ribs if not pre-cut. Pat them dry with paper towels, then season evenly with the 1 tsp Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Smoked Paprika. These spices create the smoky-sweet foundation.

Set your Instant Pot to the sauté function and add the 1 tbsp Olive Oil. Working in batches to avoid crowding, sear the ribs for 2-3 minutes per side until deeply browned. This step builds rich flavor—don’t skip it, even if it seems time-consuming.

Remove the ribs and set aside. The fond left in the pot will dissolve into the cooking liquid for extra depth.

Step 2: Sauté the Aromatics

In the same pot, add the diced 1 whole Onion and cook for 3 minutes until softened. Stir in the diced 1 whole Apple, 1 tsp Caraway Seeds, and 0.5 cup Brown Sugar, cooking for another 2 minutes until the sugar begins to melt and caramelize slightly.

The apple adds natural sweetness that balances the sauerkraut’s tang, while the caraway seeds provide that classic German flavor. The mixture should be fragrant and just starting to brown at the edges.

Step 3: Deglaze and Pressure Cook

Pour in the 0.25 cup Apple Cider Vinegar and scrape the bottom of the pot to release any browned bits. Add the 2 lb Sauerkraut (drained and rinsed if very sour), 1 cup Chicken Broth, and 1 whole Bay Leaf. Stir to combine, then return the seared ribs to the pot, nestling them into the sauerkraut mixture.

Secure the lid and set the Instant Pot to high pressure for 25 minutes. It will take about 10-15 minutes to come to pressure. The ribs will emerge fall-off-the-bone tender, and the sauerkraut will absorb all the smoky, sweet, and tangy flavors.

Step 4: Natural Release and Serve

Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. This gradual release prevents the ribs from toughening up. Carefully remove the lid and discard the bay leaf.

Let the ribs rest in the sauerkraut for 5 minutes before serving. The meat should pull away from the bone easily, and the sauerkraut will have transformed into a rich, flavorful side dish. Serve hot with extra cooking liquid spooned over the top.

Troubleshooting Perfect Results

Ribs Not Tender

If your ribs come out tough, check the cook time first. I always use 25 minutes high pressure for 3 lb of ribs. Less time or a quick release can cause this issue. Also, ensure the ribs are fully submerged in liquid.

Sauerkraut Too Sour

Rinsing the sauerkraut before cooking removes excess acidity. I rinse 2 lb under cold water for 30 seconds if it tastes too sharp. Adding ½ cup brown sugar or the diced apple also balances the tang beautifully.

Burn Notice Appears

This usually happens if the pot isn’t deglazed properly. After searing, I always add ¼ cup apple cider vinegar and scrape the bottom thoroughly. Also, avoid using less than 1 cup chicken broth as the cooking liquid.

Flavor Too Bland

Boost the seasoning with more smoked paprika or caraway seeds. I also ensure the ribs are well-seasoned before searing. The bay leaf and garlic powder add depth, so don’t skip them. 💡

Ribs Stick to Pot

Prevent sticking by searing in batches and not overcrowding. I use 1 tbsp olive oil and work in 2-3 batches for 3 lb of ribs. The fond will release easily with proper deglazing.

Sauerkraut Too Soft

For crunchier sauerkraut, reduce the cook time to 20 minutes. I also add it in a separate layer on top of the ribs rather than mixing it in. This keeps it from over-softening during pressure cooking. ✨

Frequently Asked Questions