SPARE RIBS AND SAUERKRAUT RECIPES

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SPARERIBS AND SAUERKRAUT RECIPE | EPICURIOUS



Spareribs and Sauerkraut Recipe | Epicurious image

You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.

Provided by Karyl Bannister

Yield Makes 4 servings

Number Of Ingredients 4

8 country-style spareribs
1 1-pound can sauerkraut, drained
About one-half 18-ounce bottle barbecue sauce
No salt, no freshly ground black pepper!

Steps:

  • Preheat the oven to 300°F. Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over. Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan. For more ribs, get a bigger pan and more kraut.
  • Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs — not the kraut — with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.

SPARE RIBS WITH SAUERKRAUT RECIPE - FOOD.COM



Spare Ribs With Sauerkraut Recipe - Food.com image

Posting for ZWT6 German/Benelux region. Recipe is from germancookbooks.com Authentic German Home Style Recipes. AKA SCHWEINERIPPEN MIT SAUERKRAUT

Total Time 3 hours

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs pork spareribs
2 (16 ounce) cans sauerkraut
3 tablespoons shortening
1/2 cup white wine
1 1/2 cups water
1 medium onion (diced)
1 apple (grated)
1 medium potato
1 bay leaf
3 whole cloves
salt, pepper, sugar

Steps:

  • Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.
  • In a large Dutch oven sauté the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally.
  • Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.
  • Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of sugar.

Nutrition Facts : Calories 1021.8, FatContent 76.9, SaturatedFatContent 24, CholesterolContent 227.2, SodiumContent 1819.6, CarbohydrateContent 30.1, FiberContent 10.2, SugarContent 10.9, ProteinContent 47.7

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