“Rippchen” refers to pork ribs, a popular dish in various cuisines. In German cuisine, Rippchen are often associated with traditional hearty meals and are typically enjoyed with sauerkraut and potatoes. There are several ways to prepare pork ribs, ranging from grilling and smoking to braising and baking. Here’s a classic recipe for German-style Rippchen:

German-Style Rippchen (Pork Ribs)


  • For the Ribs:
    • 2-3 pounds pork ribs (baby back or spare ribs)
    • 1 tablespoon salt
    • 1 tablespoon black pepper
    • 2 teaspoons paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
  • For the Braising Liquid:
    • 1 large onion, sliced
    • 2 cloves garlic, minced
    • 1 cup apple cider or apple juice
    • 1 cup beer (preferably a German lager) or chicken broth
    • 2 tablespoons apple cider vinegar
    • 2 bay leaves
  • For Serving:
    • Sauerkraut
    • Boiled or mashed potatoes
    • Mustard (optional)


  1. Prepare the Ribs:
    • Preheat your oven to 325°F (165°C).
    • In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, thyme, and rosemary.
    • Rub the spice mixture all over the ribs, ensuring they are evenly coated.
  2. Sear the Ribs (Optional):
    • For added flavor, you can sear the ribs in a hot skillet with a bit of oil until browned on all sides.
  3. Prepare the Braising Liquid:
    • In a large roasting pan or baking dish, spread the sliced onions and minced garlic evenly on the bottom.
    • Place the ribs on top of the onions and garlic.
    • Pour the apple cider (or apple juice), beer (or chicken broth), and apple cider vinegar over the ribs.
    • Add the bay leaves to the liquid.
  4. Braise the Ribs:
    • Cover the roasting pan tightly with aluminum foil or a lid.
    • Place the pan in the preheated oven and braise the ribs for 2 to 2.5 hours, or until the ribs are tender and the meat is pulling away from the bones.
  5. Optional Glazing and Finishing:
    • If you prefer a glazed finish, you can remove the foil during the last 20-30 minutes of cooking and brush the ribs with your favorite barbecue sauce or a honey-mustard glaze.
    • Increase the oven temperature to 375°F (190°C) and cook until the glaze is caramelized.
  6. Serve:
    • Remove the ribs from the oven and let them rest for a few minutes.
    • Serve the ribs with sauerkraut and boiled or mashed potatoes. Mustard can be offered on the side for an extra tangy flavor.


  • If you prefer to grill the ribs, you can pre-cook them in the oven as described above and finish them on the grill for a smoky flavor.
  • For a more traditional German flavor, consider adding juniper berries or caraway seeds to the braising liquid.
  • Make sure to taste the braising liquid before pouring it over the ribs to adjust the seasoning as needed.

Enjoy your delicious and hearty German-style Rippchen with traditional sides for a comforting and satisfying meal!