Smoked Pork with Sauerkraut

Rippchen mit Kraut
Course Entree
Cuisine Hesse, Rhineland Palantinate
Region Hesse, Rhineland Palatinate


  • 4-6 loin ribs
  • 2 lbs potatoes
  • salt and pepper
  • 1 onion
  • 2 tbsp butter
  • 2 lbs sauerkraut ready-made in a jar or can
  • 1 cup dry white win
  • 5 juniper berries
  • 1-1/2 cups milk


  • Add one tablespoon butter to a large cooking pot. Peel and finely chop the onion. Add onions and lightly braise.
  • Drain some of the sauerkraut juice. Add the sauerkraut to the pot. Mix in the white wine and juniper berries. Allow to simmer for 30 minutes.
  • Add the ribs to the sauerkraut and continue cooking for another 15 minutes.
  • Wash and peel potatoes. Cut into large pieces. Add to a large cooking pot filled with water and a dash of salt, making sure there is enough to completely cover the potatoes. Bring to a boil and allow to cook until potatoes are soft. Mash the potatoes with a potato masher. Mix in milk and one tablespoon butter.
  • Serve each rib with sauerkraut and mashed potatoes.
Recipe adapted from