Instant Pot Recipe for Country Style Pork Ribs and Sauerkraut: Pressure Cooked Tangy Tender Bites

This recipe transforms tough country-style pork ribs into tender, fall-off-the-bone perfection in a fraction of the time. My grandmother’s handwritten cards inspired this method, though hers never specified cook times.

The Instant Pot works its magic by breaking down the connective tissue while infusing the ribs with tangy sauerkraut flavor. No more waiting hours for the oven to work—just 45 minutes under pressure.

What emerges are ribs so tender they barely hold their shape, paired with sauerkraut that’s mellowed into sweet, tangy perfection. It’s the kind of meal that feels like a Sunday supper without the all-day effort.

Perfect for weeknights when you want comfort food without the wait. The pressure cooker does all the heavy lifting for you.

Ingredients for Instant Pot Recipe for Country Style Pork Ribs and Sauerkraut

Country-style ribs, sauerkraut, and a handful of aromatic staples create this cozy dish.

The ribs are the star—look for country-style with good marbling. I grab mine from Costco (great price for bulk) or Whole Foods if I want organic. The sauerkraut should be in the refrigerated section (not shelf-stable)—Boar’s Head or Silver Floss are my go-tos. That tangy crunch is key, so don’t skip the rinse if it’s too briny for your taste (worth the extra minute).

No caraway seeds? Fennel seeds at half the amount work in a pinch. Swap apple cider vinegar for white wine vinegar if that’s what’s in your pantry. The broth can be vegetable if you’re avoiding meat—just add an extra pinch of salt. For the mustard, any smooth variety is fine (I’ve used yellow in emergencies). The bay leaf is subtle but don’t skip it—it ties everything together.

Leftovers keep 4-5 days in the fridge and actually taste better the next day. Freeze for up to 3 months (the sauerkraut softens but still holds flavor). I always make extra—these ribs reheat like a dream (the good stuff, not the pre-shredded kind).

Step-by-Step Instructions for Country Style Pork Ribs and Sauerkraut

This method guarantees fall-off-the-bone ribs with a tangy, complex braise.

Step 1: Sear the Country-Style Pork Ribs

Set your Instant Pot to the Sauté function and add the 1 tbsp olive oil. Once the oil shimmers, add the 2 lb Country-Style Pork Ribs in a single layer, working in batches if necessary to avoid overcrowding.

Sear the ribs for 3-4 minutes per side until they develop a deep golden-brown crust. This step builds a flavor foundation and locks in juices. Don’t rush—you want that rich, caramelized exterior before pressure cooking.

Step 2: Build the Flavor Base

After removing the ribs, add the 1 whole Yellow Onion (thinly sliced) to the pot and sauté for 2-3 minutes until softened and just starting to brown. Stir in the 3 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant.

Add the 2 tbsp Granulated Sugar, 1 tsp Caraway Seeds, 1 tbsp Dijon Mustard, 2 tbsp Apple Cider Vinegar, 1 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper. Stir well to combine and let the mixture cook for 1 minute to meld the flavors.

Step 3: Pressure Cook the Ribs and Sauerkraut

Return the seared ribs to the Instant Pot. Add the 1 lb Sauerkraut (drained and rinsed if desired), 0.5 cup Chicken Broth, and 1 whole Bay Leaf. Stir gently to distribute the sauerkraut around the ribs, ensuring they’re mostly submerged in the liquid.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. The ribs will emerge fork-tender, with the sauerkraut softened and infused with the rich, smoky-sweet flavors of the braise.

Step 4: Finish and Serve

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the lid and discard the bay leaf.

Common Mistakes When Making This Recipe

Skipping the Sear

I learned the hard way that skipping the sear means missing out on the Maillard reaction—that magical browning that builds deep, complex flavors. It only takes 3-4 minutes per side and makes all the difference in your final dish.

Overfilling the Pot

Your Instant Pot should never be more than ⅔ full when pressure cooking. With the ribs and sauerkraut, this means using a 6-quart or larger model. I once had a messy overflow with my 3-quart—lesson learned. 💡

Incorrect Liquid Amount

You need at least ½ cup liquid for pressure cooking, but don’t exceed 1 cup here. Too little risks the Burn notice, while too much dilutes the tangy sauerkraut flavor we’re after.

Rinsing the Kraut

While my grandmother never rinsed her sauerkraut, I find a quick rinse removes excess salt. But don’t overdo it—you want to keep that briny tang. Drain well and press out excess liquid before adding to the pot.

Quick Releasing Too Soon

Always let the pressure release naturally for 10 minutes before quick-releasing. This prevents the ribs from seizing up and ensures they stay fork-tender. Patience here is key to perfect texture.

Forgetting the Bay Leaf

That single bay leaf might seem insignificant, but it ties all the flavors together. I’ve made this without it and the dish tasted flat. It’s a small addition with big impact. ✨

Frequently Asked Questions