Country Pork Ribs And Sauerkraut Recipes

COUNTRY PORK 'N' SAUERKRAUT

Steps:

• In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. , Cover and bake at 350° until ribs are tender, 1-1/2 to 2 hours.

COUNTRY PORK RIBS AND SAUERKRAUT

Steps:

• Trim as much fat as possible off pork.
• Put flour zip lock bag add pork & shake well to coat.
• Heat 2 tbsp oil in stock pot.
• Add pork; brown on both sides. Remove pork from pot (may need to do this in 2 batches, adding more oil if needed).
• Slice onions then cut in half once mince garlic and saute with onion until translucent (again you may need to add more oil).
• Add undrained sauerkraut, undrained pineapple, bay leaves, and caraway seeds.
• Return pork.
• Mix gently but well.
• Cover and simmer slowly for 3 hours.
• If the liquid evaporates to quickly turn down heat and add some water. It should stay slightly watery.
• Gently remove pork and place on serving tray. Then remove sauerkraut and place next to pork.
• Salt and pepper (you don't need much salt).
• Serve with boiled potatoes.

COUNTRY STYLE PORK SPARE RIBS AND SAUERKRAUT

Steps:

• Preheat oven to 300℉
• Place large frying pan or indoor grill over med/high- high heat. Add oil and bring pan up to a full heat. (see tips above for testing heat of pan). Sprinkle ribs with black pepper and place fattiest aside down onto pan. Sear all sides until golden brown.
• Place seared meat into dutch oven and top with sauerkraut. Cover dutch oven with lid and bake for 3-3 1/2 hours.
• (Note: video above was a doubled recipe)

SLOW-COOKER COUNTRY-STYLE RIBS AND SAUERKRAUT

Steps:

• In 3 1/2- to 4-quart slow cooker, place ribs, apple and onion. Top with sauerkraut, brown sugar and caraway seed; mix lightly. Pour wine over top.
• Cover; cook on Low heat setting 8 to 10 hours.

OLD-COUNTRY SAUERKRAUT 'N' RIBS

Steps:

• Layer the potato, sauerkraut and ribs in a greased 11x7-in. baking dish. Combine the ketchup, molasses and Worcestershire sauce; pour over the ribs. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until meat is tender. Remove ribs and cut into two-rib portions before serving.

COUNTRY PORK RIBS WITH APPLES AND SAUERKRAUT RECIPE - (4.7/5)

Steps:

• Remove the extra hunks of fat from the pork ribs. Put flour, salt and pepper iinto a gallon sized ziploc bag. Add the pork ribs 2 or 3 at a time, and shake until well coated. Add the oil to a dutch oven over medium-high heat. Add the pork and brown on all sides, adding a little more oil if needed. Remove pork from your pan. Add more oil if needed. Peel and core your apples and cut into chunks. Peel and slice your onions, cut in half once then slice into strips. Peel and mince your garlic. Over medium heat, add onions to the pan and stir them around. At this point you can turn the heat down low, cover them with a lid. Add the minced garlic after a few minutes, and set the timer for no more than 5 minutes or until they are translucent. Don't let the garlic burn! Add the sauerkraut, apples, pineapple, bay leaves and caraway seeds. Stir them around together until well mixed. Add the pork and lay them on top of the liquid mixture. Cover and simmer for about 3 hours. Check the hear in about 20 minutes to make sure it is simmering, not boiling. If your liquid evaporates you can add a little water, apple or pineapple juice. You want it to have liquid throughout the cooking time and until you serve. I give it a stir every hour or so to make sure it has enough liquid and is still happily simmering away. Add salt and pepper to suit your taste. Notes: We tend to use a ladle to fill our bowls right from the dutch oven when it's just the two of us! We like to eat it like a bowl of soup. When I serve it to guests, I remove the pork and place it on a warm serving plate and place the sauerkraut mixture around the pork. Add a nice salad and a hard roll for sopping up the liquid and you have yourself a meal. I have served this with boiled potatoes but they aren't necessary. I usually add 2 jars of sauerkraut because we like a higher ratio of sauerkraut to meat. This is a great recipe to make the day before. The flavors blend together even more by the next day. Another benefit to makeing it the day before: you can take the extra fat off easier as it is sitting on top when cold. You can remove it with a fork or a spatula.

COUNTRY STYLE RIBS AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees.
• Place meat in 9 x 13 baking dish or roaster pan.
• Cover with sauerkraut and sprinkle with brown sugar.
• Top with the undiluted soup.
• Cover and bake for 3 hours or until tender.
• Uncover the last 1/2 hour to brown.

COUNTRY STYLE PORK RIBS AND SAUERKRAUT

Steps:

• In a 3 ½ to 4-quart Slow Cooker combine sauerkraut and pork by layering in the slow cooker. This helps the flavors work together as they cook.
• Turn on low and cook ribs and kraut for 8 hours. On high cook for 5 hours. However, I recommend low heat and slow. The longer cooking time suits this recipe well as the meat will still be juicy yet fork tender.