Instead Of Barbecuing Ribs, Try Slow-Cooking Them With A German-Inspired Twist

Barbecued ribs are a tried-and-true classic. But if you don't feel like breaking out the grill — or if you simply want to change up some of your best rib recipes, from spare to baby back — try slow-cooking the meat with a German-inspired twist. Specifically, you can slow-cook ribs with sauerkraut and cabbage to give them an exquisite tenderness and depth of savory flavor with an acidic hint from the fermented cabbage. Just like sauerkraut and the earthy crunch of cooked cabbage balance the fattiness of bratwurst, it is also an excellent complement to fall-off-the-bone juicy ribs. 

Just braise the ribs in the oven first to give the exterior a nice crispness, then add the ribs to a large slow-cooker with sauerkraut and cut cabbage. The juices from the sauerkraut and cabbage act wonderfully to tenderize and season the meat as it slowly cooks for up to eight hours in the crockpot. Cooking ribs in the oven is also a great option. Just use a roasting pan instead to slowly roast the ribs at around 300 or 400 degrees Fahrenheit for an hour or two. You can cook the sauerkraut and cabbage right in the same roasting pan with the ribs. 

To further upgrade your ribs with a German twist, try adding other German-inspired ingredients for cooking and serving. Take a page from the best German dishes you have to try at least once for flavor ideas. For instance, add aromatics like garlic and spices like caraway to the slow-cooker or roasting pan with your ribs to give them a pungent, earthy taste reminiscent of rye bread. Try out adding different German Oktoberfest beers, such as a good Kölsch for a relatively light option, as the cooking liquid. Or slow-cook ribs with Hefeweizen for a nice fruity complement to the sour cabbage and hearty meat. Try a darker beer like a Dunkel to add a richer flavor, with notes of malt. 

If you're roasting ribs in the oven alongside cabbage and sauerkraut, coat them in a layer of spicy brown mustard to really up the tastes from your favorite German dishes. Add earthy vegetables like carrots for flavor and crunch. Or slow-cook the meat with bacon bits and more fermented ingredients like pickles to complement the tender ribs with some extra salt and acidity in addition to the sauerkraut. Serve slow-cooked ribs with mashed potatoes, sweet caramelized onions, and more spicy mustard on the side for dipping.