Country Style Ribs Wsauerkraut Recipes

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.

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 RIBS AND SAUERKRAUT

Steps:

• First brown the ribs in a frying pan.
• Take the ribs out of the pan and now fry the bacon until crisp; then add chopped onion. When onion is cooked, add the Yoshida's, brown sugar, and water. Cook until bubbly.
• Put the ribs in a 5-quart Dutch oven and bake at 375°F for 2 hours, checking until nice and brown.
• When ribs are done, add the sauerkraut mixture and put back in the oven for 30 minutes--this will meld the flavors together.

SPARERIBS AND KRAUT

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
• Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
• Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
• Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

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.

TENDER COUNTRY STYLE RIBS AND SAUERKRAUT

Steps:

• Line a large baking sheet with aluminum foil and coat with non-stick cooking spray. Preheat oven to 300°F.
• Rub seasoning into country style ribs.
• Add oil to a skillet; once hot sear sides of ribs until brown.
• Set browned ribs in a row down the center of the prepared baking sheet. Cover tightly with heavy duty foil and bake for 2 hours.
• Carefully uncover and drain any excess fat off the baking sheet. Turn oven up to 325°F.
• Arrange drained sauerkraut in between the ribs.
• If using potatoes toss lightly with oil and season with salt and pepper. Arrange in the space along the long sides of the baking sheet.
• Nestle slices of red onion in between the potatoes and ribs.
• Cover again with foil and bake for one additional hour until sauerkraut is warmed through and potatoes are tender. Serve warm and enjoy!

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.