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Instant Pot Ribs and Sauerkraut
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Instant Pot Ribs & Sauerkraut

The rub and fancy sauerkraut make this one a winner.
Prep Time25 minutes
Cook Time40 minutes
Course: Main, Main Course
Cuisine: American
Keyword: bbq ribs and sauerkraut, chili ribs and sauerkraut, ribs in the instant pot
Servings: 4
Calories: 940kcal
Author: Judith Hannemann

Ingredients

  • 4 lbs pork baby back ribs

Rub:

  • 1/2 tbs kosher salt
  • 2 tbs pepper
  • 2 tbs chili powder
  • 2 tbs smoked paprika
  • 2 tbs brown sugar
  • 1 tbs onion powder
  • 1 tbs garlic powder

Sauerkraut:

  • 29 oz sauerkraut juice included, 2-14.5 oz cans
  • 1/2 cup apple juice
  • 1/2 cup BBQ sauce
  • 2 tsp caraway seeds
  • 1/4 cup brown sugar
  • 2 large Yukon gold potatoes
US Customary - Metric

Instructions

  • Mix rub ingredients in a small bowl.
  • Remove membrane from the bone side of the ribs--this stops them from curling when cooked.
  • Sprinkle the rub on all sides of the ribs. Cut ribs into portions about 2-3 ribs long.
  • Slice potatoes (you don't have to bother peeling if you scrub them well) into 1/4-inch slices then place in the the bottom of the Instant pot.
  • Add the undrained sauerkraut, apple juice, BBQ sauce, caraway seeds and the brown sugar on top of the potatoes. Place ribs on top of the layered mixture.
  • Seal and cook on high pressure for 30-40 minutes--the longer time produces ribs where the meat will fall off the bone. Let pressure reduce naturally for 5 minutes, then release the pressure.
  • Remove ribs and stir the sauerkraut mixture.
  • Serve ribs on top of the sauerkraut

Nutrition

Serving: 1serving | Calories: 940kcal | Carbohydrates: 70g | Protein: 60g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 3802mg | Potassium: 1806mg | Fiber: 12g | Sugar: 39g | Vitamin A: 3112IU | Vitamin C: 48mg | Calcium: 242mg | Iron: 8mg