Baked Spareribs And Sauerkraut Food

BAKED SPARERIBS WITH SAUERKRAUT AND APPLES

Steps:

• Heat oven to 450°F degrees.
• Cut ribs into serving pieces.
• Place in 13x9-inch pan; sprinkle with salt and pepper.
• Bake uncovered for 20 minutes.
• Reduce oven to 350°F degrees.
• Remove ribs; drain fat from pan.
• In same pan, combine sauerkraut, sugar, apples, onion, and water.
• Spread it all out evenly.
• Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.

SPARERIBS AND KRAUT

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.

MOM'S SPARE RIBS AND SAUERKRAUT

Steps:

• Empty sauerkraut and stewed tomatoes into a 9 x 13 inch baking dish (use a larger dish if you have a lot of ribs).
• Place onion rings in juice. Arrange ribs on top of everything. Salt and pepper to taste.
• Cover with foil and cook in a 350 degrees F oven for one hour or until ribs are COMPLETELY done. This may take up to two hours. The leftover juice in the pan is GREAT on baked potatoes with a little sour cream.

SIMPLE SPARERIB & SAUERKRAUT SUPPER

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.

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.

TENDER SPARERIBS & SAUERKRAUT

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.

SAUERKRAUT AND SPARERIBS

Steps:

• Preheat oven to 425°F.
• Bake spareribs for 45-50 min, covered. This is to remove excess grease.
• Drain sauerkraut and reserve the liquid.
• Layer sauerkraut and ribs in crockpot. Add 1 tsp brown sugar to each layer of sauerkraut. (The end layers should be: sauerkraut layer on bottom, followed by 3 ribs, another layer of sauerkraut, 3 more ribs, and a final layer of sauerkraut).
• Pour 1/2 cup of reserved sauerkraut liquid into crockpot.
• Cook on low in crockpot for 4-5 hours. Check liquid levels occasionally and add more reserved liquid if necessary.

SPARERIBS AND SAUERKRAUT

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

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.

SPARERIBS AND SAUERKRAUT

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.

BAKED SPARERIBS AND SAUERKRAUT

Steps:

• Cut spareribs into serving portions, season and place in a roasting pan.
• Add sauerkraut, cover and bake at 350F for 90 minutes.
• To make the dumplings, sift dry ingredients together very well.
• Add egg to milk and stir into flour to form a smooth batter.
• Drop by spoonfuls onto sauerkraut.
• Cover pan tightly and finish baking for 30 minutes.