OLD-COUNTRY SAUERKRAUT 'N' RIBS
This simple one-pan dish is a complete meal and takes little time to prepare . Whenever I served this to my family I felt they were getting a hearty meal. It became a favorite. -Helen Wentz North Fort Myers, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 647 calories, Fat 31g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 1482mg sodium, Carbohydrate 65g carbohydrate (30g sugars, Fiber 5g fiber), Protein 29g protein.
COUNTRY STYLE RIBS AND SAUERKRAUT
This is an easy delicious meal that will stick to your "ribs" :) Even if you aren't too fond of sauerkraut, the flavor of it turns out great in this dish.
Provided by Karen..
Categories Pork
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
SPARERIBS AND KRAUT
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
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
SLOW-COOKER COUNTRY-STYLE RIBS AND SAUERKRAUT
It takes just 10 minutes in the morning to fill your slow cooker with the fixings for an old-fashioned, meaty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 410, Carbohydrate 16 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 12 g, TransFat 0 g
SPARE RIBS WITH SAUERKRAUT
Posting for ZWT6 German/Benelux region. Recipe is from germancookbooks.com Authentic German Home Style Recipes. AKA SCHWEINERIPPEN MIT SAUERKRAUT
Provided by Papa D 1946-2012
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.
- In a large Dutch oven sauté the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally.
- Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.
- Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of sugar.
Nutrition Facts : Calories 1021.8, Fat 76.9, SaturatedFat 24, Cholesterol 227.2, Sodium 1819.6, Carbohydrate 30.1, Fiber 10.2, Sugar 10.9, Protein 47.7
SIMPLE SPARERIB & SAUERKRAUT SUPPER
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
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.
POLISH PORK RIBS AND SAUERKRAUT (ŻEBERKA WIEPRZOWE)
Steps:
- Enjoy.
Nutrition Facts : Calories 884 kcal, Carbohydrate 17 g, Cholesterol 290 mg, Fiber 4 g, Protein 81 g, SaturatedFat 20 g, Sodium 792 mg, Sugar 13 g, Fat 56 g, ServingSize 4 Pounds Ribs (4 to 6 Servings), UnsaturatedFat 0 g
BAKED RIBS AND SAUERKRAUT
Looking for a hearty dinner? Enjoy this mild flavored pork and cabbage dish for a wonderful meal.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Cut ribs into serving-sized pieces. Place in ungreased 13x9-inch pan; sprinkle with salt and pepper. Bake at 450°F. for 20 minutes.
- Reduce oven temperature to 350°F. Remove ribs from pan; drain and discard meat drippings. In same pan, combine sauerkraut and all remaining ingredients; spread evenly. Arrange ribs on top of sauerkraut mixture.
- Bake at 350°F. for 1 1/2 to 2 hours or until ribs are tender.
Nutrition Facts : Calories 430, Carbohydrate 19 g, Cholesterol 105 mg, Fiber 5 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 1620 mg, Sugar 12 g
GRANDMA'S RIBS AND SAUERKRAUT
Categories Beef Super Bowl
Number Of Ingredients 7
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!
SPARERIBS AND SAUERKRAUT
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.
Provided by Karyl Bannister
Categories Beef Bake Beef Rib Spring
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 300°F. Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over. Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan. For more ribs, get a bigger pan and more kraut.
- Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs - not the kraut - with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.
DUTCH OVEN BABY BACK RIBS WITH SAUERKRAUT
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
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
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