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.
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
GERMAN SPARERIBS AND SAUERKRAUT
This scrumptious dish was introduced to me by my German college roommate many years ago. We fixed it in our dorm room, which was verbotten, so I always associate this meal with an electric fry pan. I seem to remember we cooked the potatoes with the ribs in the same pan, but I think boiling the potatoes separately is a better idea.
Provided by Mary Leverington
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
- Remove to a platter temporarily as you fry each batch.
- Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
- Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
- Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
- Add onions, garlic, and apples and stir again.
- Place spareribs on top and cover pan.
- Cook for about an hour on low, stirring occasionally.
- Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
- Boil potatoes in salted water until just barely fork-tender.
- Serve the sauce over the potatoes.
TENDER SPARERIBS & SAUERKRAUT
My grandpa introduced me to sauerkraut and spareribs and told me how to make it. The brown sugar gives this a distinctively different taste than most sauerkraut and sparerib recipes.
Provided by Chris R.
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season the spareribs with salt and pepper.
- Place on a broiler and broil in oven, turning once, until brown on all sides.
- Spread the sauerkraut over the bottom of a 9"x13" pan.
- Sprinkle onions over sauerkraut.
- Sprinkle brown sugar over this.
- Lay the spareribs over the top.
- Cover with foil and bake at 350 degrees for one hour.
Nutrition Facts : Calories 1882.8, Fat 137.6, SaturatedFat 50.5, Cholesterol 548.5, Sodium 1412.7, Carbohydrate 20.5, Fiber 3.8, Sugar 16.2, Protein 133.2
APPLESAUCE-SAUERKRAUT SPARERIBS
All seasons are beautiful here, but I especially like fall so I can serve more hearty fare like this. Served with mashed potatoes and pumpkin pie, these ribs soothe the soul.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, brown ribs in oil. Arrange ribs in an ungreased 13-in. x 9-in. baking dish. Rinse and squeeze sauerkraut; layer the sauerkraut, applesauce and onion over ribs. Combine broth and apple juice; pour over all. , Cover and bake at 350° for 1-3/4 hours; uncover and bake 15 minutes longer or until onion begins to brown and meat is tender.
Nutrition Facts : Calories 336 calories, Fat 15g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1183mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 5g fiber), Protein 28g protein.
SPARERIBS AND SAUERKRAUT
Make and share this Spareribs and Sauerkraut recipe from Food.com.
Provided by threeovens
Categories Pork
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a Dutch oven over medium high heat; saute ribs until well browned on all sides.
- Reduce heat to medium, add onions, and saute until translucent; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add water, cover, reduce heat to simmer one hour.
- After an hour, push ribs to one side of Dutch oven and add sauerkraut, caraway seeds, and apple to the other side; cover and cook 20 minutes.
- Season to taste.
- To serve: lift sauerkraut from liquid and arrange on one end of serving platter; place spareribs on the other end of the platter.
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.
SPARERIBS AND SAUERKRAUT
Spareribs and Sauerkraut. This is taken from the manual for my pressure cooker which I snagged at a thrift shop. The manual is from the late 60's early 70's. I've made this dish for years in the oven and it takes more than an hour. In the pressure cooker, 15 minutes. It comes out even more tender and perfect too!
Provided by 953872
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut ribs into serving pieces. Heat cooker and add shortening. Brown ribs on both sides. Season with salt and pepper. Place sauerkraut over ribs and sprinkle with brown sugar. Add water. Close cover and secure tightly. Place plressure regulator on vent pipe and cook 15 minutes after regulator starts gently rocking. Cool at once.
Nutrition Facts : Calories 697.7, Fat 56.6, SaturatedFat 17.9, Cholesterol 181.8, Sodium 1125.4, Carbohydrate 9.5, Fiber 4.1, Sugar 5.9, Protein 36.4
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
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
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.
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
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