Name: Authentic Frankfurter Rippchen Recipe
Prep time: 20 min
Cook time: 120 min
Yield: 4
Cuisine: Germany
Ingredients: 2 kg pork spare ribs (about 4.5 lbs), preferably with a good layer of fat; 5 liters water (about 6 cups); 1 large onion, peeled and halved; 2 bay leaves; 5 black peppercorns; 2 juniper berries (optional, but traditional); 1 tbsp coarse salt (for the brine, if curing yourself); 1 tbsp brown sugar (for the brine, if curing yourself); 1 tbsp pickling spices (optional, for the brine); 5 kg sauerkraut (about 3.3 lbs), drained and rinsed; 1 tbsp lard or butter; 1 large onion, finely chopped; 1/2 cup German beer or vegetable broth; 1 tbsp caraway seeds (optional); Salt and freshly ground black pepper to taste; 1/2 cup sour cream or crème fraîche (for the sauce); 2 tbsp German medium-hot mustard (e.g., Löwensenf); 1 tbsp chopped fresh chives or parsley for garnish

Frankfurter Rippchen 🇩🇪 Germany

Frankfurt-style boiled and marinated pork ribs, often served with sauerkraut.

German Pork

Made with

Pork ribs sauerkraut and mustard sauce

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