Dutch Oven Spareribs Sauerkraut And Potatoes Supper Recipes

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BARBARA'S COUNTRY STYLE RIBS, SAUERKRAUT AND POTATOES



Barbara's Country Style Ribs, Sauerkraut and Potatoes image

This is a recipe that my husband's mother use to make and I have been making it for years. Very easy,tasty one dish meal. This can be made in a crockpot.

Provided by Barb G.

Categories     Pork

Time 2h20m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 lbs boneless country-style ribs
1 (16 ounce) jar sauerkraut
1/2-1 teaspoon caraway seed
potato

Steps:

  • In dutch oven, cook ribs in small amount of water until tender.
  • Add sauerkraut and caraway seeds.
  • Add potatoes and cook until done.
  • This can be all put into slow cooker and cooked.

DUTCH OVEN SPARERIBS, SAUERKRAUT AND POTATOES SUPPER



Dutch Oven Spareribs, Sauerkraut and Potatoes Supper image

Make and share this Dutch Oven Spareribs, Sauerkraut and Potatoes Supper recipe from Food.com.

Provided by Recipe Junkie

Categories     Pork

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon margarine or 1 tablespoon butter
1/4 cup onion, chopped
1 small garlic clove
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 cup water
1/2 cup ketchup
1 tablespoon vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon brown sugar
1 1/2 lbs spareribs
1 (15 ounce) can sauerkraut
8 medium potatoes

Steps:

  • Melt margarine in pan.
  • Add onions and celery and cook til gender and golden.
  • Add remaining ingredients except for meat, potatoes and sauerkraut.
  • Simmer 20 minutes.
  • Brown ribs in Dutch oven.
  • Add sauerkraut and sauce.
  • Cover and cook til ribs are tender - 1 hour or so.
  • Turn ribs occasionally.
  • Add potatoes and cook 20-30 minutes.

SPARERIBS AND KRAUT



Spareribs and Kraut image

This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.

Provided by JMIES

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h10m

Yield 4

Number Of Ingredients 4

1 rack pork spareribs cut into 2-rib portions
salt and pepper to taste
4 red potatoes, quartered
1 (16 ounce) jar sauerkraut, drained

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.

Nutrition Facts : Calories 977.6 calories, Carbohydrate 43.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 6.5 g, Protein 62.4 g, SaturatedFat 22.2 g, Sodium 942.8 mg, Sugar 3.8 g

DUTCH OVEN BABY BACK RIBS WITH SAUERKRAUT



Dutch Oven Baby Back Ribs with Sauerkraut image

Slow-roasted baby back ribs with sauerkraut - nicely flavored with caraway and white wine in a Dutch oven. A nice comfort food! Serve hot with spaetzle and warm bread.

Provided by RCHEISS

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 4h

Yield 3

Number Of Ingredients 6

1 slab baby back pork ribs
3 tablespoons caraway seeds
4 slices bacon
1 pound sauerkraut, drained
2 cups dry white wine
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.
  • Heat a saute pan over medium-low to low heat. Lightly toast caraway seeds until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
  • Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave the bacon fat in the pot. Mince the bacon.
  • Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
  • Heat the Dutch oven over medium-high heat. Brown the rib pieces in the hot pot, working in batches and turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate. Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add bacon and white wine; cook for 5 to 6 minutes more. Return rib pieces and cover the pot.
  • Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest for 8 to 10 minutes before serving.

Nutrition Facts : Calories 742.2 calories, Carbohydrate 14.3 g, Cholesterol 169.4 mg, Fat 45.3 g, Fiber 6.6 g, Protein 39.4 g, SaturatedFat 16.3 g, Sodium 1472.3 mg, Sugar 4.1 g

SIMPLE SPARERIB & SAUERKRAUT SUPPER



Simple Sparerib & Sauerkraut Supper image

This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. - Donna Harp, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 13

1 pound fingerling potatoes
1 medium onion, chopped
1 medium Granny Smith apple, peeled and chopped
3 slices thick-sliced bacon strips, cooked and crumbled
1 jar (16 ounces) sauerkraut, undrained
2 pounds pork spareribs
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
3 tablespoons brown sugar
1/4 teaspoon caraway seeds
1/2 pound smoked Polish sausage, cut into 1-inch slices
1 cup beer

Steps:

  • Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

Nutrition Facts : Calories 590 calories, Fat 37g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 1285mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 4g fiber), Protein 30g protein.

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