Baked Spareribs With Sauerkraut And Apples 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 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.

PORK LOIN, APPLES, AND SAUERKRAUT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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.

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.