German Spareribs And Sauerkraut Food

SPARE RIBS WITH SAUERKRAUT

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.

GERMAN SPARERIBS AND SAUERKRAUT

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.

GERMAN SAUERKRAUT AND COUNTRY RIBS

Steps:

• Wash and cut pork into seving size pieces.
• Mix all ingredients together.
• Do NOT rinse kraut.
• Simmer slowly about 3 hours, adding a bit of water as needed.

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.

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.