Grandmas Ribs And Sauerkraut Recipes

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.

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.

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.

GRANDMA'S PORK AND SAUERKRAUT

Steps:

• 1. In a large skillet over medium high heat, add ½ of the olive oil and let oil warm for about a minute. 2. Add half of the pork chops to the pan and season with a pinch of salt and a pinch of black pepper. Sear the chops for 2-3 minutes or until chops are golden brown on the bottom. 3. Turn pork chops over, season with a pinch of salt and a pinch of pepper and continue to cook another 2-3 minutes. 4. Remove pork chops and set aside on a plate. Repeat process with the remaining pork chops using the remainder of the olive oil, salt, and pepper. 5. Remove the second set of pork chops from the pan and place on the plate with the first set of pork chops. 6. Reduce heat to medium low and add can of sauerkraut to the pan; stir sauerkraut to get the fond from the chops off of the bottom of the pan (this will turn your sauerkraut a medium brown color). 7. Place the pork chops on top of the sauerkraut (including any juices collected on the plate from the chops). 8. Pour the water over the pork chops and then cover pan and cook an additional 30 minutes or until pork chops are fork tender.

GRANDMA'S RIBS AND SAUERKRAUT

Steps:

• Cut ribs in pieces and place in slow cooker. Cover with water and season with salt, pepper, and garlic powder. Cook on low until meat comes off the bone, 4 to 6 hours. Remove meat from pot, reserving stock. Take rest of meat off bones, discarding bones, and return meat to slow cooker. Rinse sauerkraut in strainer and squeeze out extra moisture. Add to meat and season to taste. Sprinkle in pearl barley. Add additional water if needed and cook until barley is soft. Enjoy!

GREAT GRANDMA'S PORK AND SAUERKRAUT

Steps:

• Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.

GRANDMA PAT'S SAUERKRAUT HOTDISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and onion salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Combine beef mixture with cream of chicken soup and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
• Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.