Pork Country Style Ribs And Sauerkraut Recipes Recipe For Meatloaf

BRAISED PORK AND SAUERKRAUT

Steps:

• Preheat oven to 300º. Trim any excess fat from the ribs.
• In a large dutch oven, put 1 can of sauerkraut, with juices, into the pot and spread along the bottom. Place one layer of pork ribs on top of sauerkraut. Season with salt and pepper. Add another can of sauerkraut over the ribs. Sprinkle generously with brown sugar. Repeat with another layer of pork ribs, salt and pepper, another can of sauerkraut. Top with brown sugar. (So I did two layers of pork and 3 cans of kraut. You may want or need another can of sauerkraut. Just adjust to your amount and size of ribs and pot.)
• Add water to the side of the ribs, enough so liquid comes ¾ of the way up the pork and kraut, I added about ½ can of water. Cover pot with lid.
• Place in middle of oven and braise for 2½ - 3 hours, until pork is very tender when pierced. You can remove the lid the last 15 - 30 minutes if you want the top more brown.
• Remove from oven and skim any fat from the top. Serve with mashed potatoes, and maybe apple sauce (not baked beans!).

OVEN-BAKED COUNTRY STYLE PORK RIBS

Steps:

• Preheat your oven to 325 degrees F.
• Arrange the ribs in a single layer in an ungreased 9 X 13-inch rimmed baking dish.
• Mix together the dry rub ingredients, and sprinkle the rub on top of the ribs.
• Cover the baking dish tightly with heavy duty foil (or a double layer of regular foil), and bake until the ribs are very tender, about 2 hours.
• With a slotted spatula, remove the cooked ribs to a broiler-safe, foil-lined, rimmed baking sheet. Either flip them or place them on their side, so that the fat is exposed to the heating element. The goal is to brown it.
• Switch the oven to broil on high ( 500°F) and set an oven rack 6 inches below the heating element (not directly below).
• Baste the ribs with the pan juices, then broil them until the fat is browned, 3-4 minutes.
• Baste the ribs one more time with the pan juices and serve.

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 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 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.

SAUERKRAUT WITH COUNTRY-STYLE RIBS

Steps:

• Combine cabbage, sauerkraut, 2 teaspoon reserved sauerkraut juice, onion, salt, pepper and sugar in slow cooker crock. Layer in the ribs over the mixture. Pour the beer over the ribs just before turning on cooker. Cover and cook on LOW 8 to 10 hours (meat should be very tender). Remove ribs from cooker and let cool enough to handle. Shred meat, discarding any bones and fat. Return meat to cooker along with the sauteed chopped mushrooms and bacon. Continue to cook approximatley 15 to 20 minutes, until heated through.

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)

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.

SLOW COOKER COUNTRY STYLE RIBS

Steps:

• Place the flour on a plate. Salt and pepper ribs and dredge the ribs in the flour until coated. Shake off excess flour. In a large fry pan, heat the oil until hot and sear the ribs until golden on each side. Remove to paper towel to drain.
• In the crackpot layer, potatoes, carrots, onion, and sauerkraut. Pour on the apple juice, sprinkle on the spices and then add the whole apple on top. Season with salt and pepper and then snuggle the ribs on top of the ingredients. Cook on low all day.
• If you'd like, remove ingredients from crockpot and place juice in a small saucepan. Bring to a simmer combing water/flour mixture and apples. Simmer for a couple of minutes and use as gravy.
• Or serve directly from the crockpot.

COUNTRY STYLE PORK RIBS AND SAUERKRAUT

Steps:

• Cut ribs into chops and trim fat from chops Fry fat over medium heat Brown ribs in fat over medium heat Remove ribs and add onion. Brown onion with salt and pepper for approx. 10 minutes Remove onions from pan, add sauerkraut, mix with onions and add ribs. Add beef stock, cover, bring to boil, reduce to simmer and cook for 1 hour.