Polish Pork Ribs And Sauerkraut Żeberka Wieprzowe Food

ZEBERKA WIEPRZOWE W SOSIE WLASNYM (POLISH PORK RIBS IN GRAVY)

Steps:

• Season pork ribs with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Cook ribs until evenly browned, about 5 minutes per side. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Pour in water; add allspice berries and bay leaves. Cover and simmer until flavors combine, about 40 minutes. Season with salt and pepper.

POLISH ZEBERKA WIEPRZOWENA Z KAPUSTA (SPARERIBS AND CABBAGE)

Steps:

• Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes; drain fat.
• Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture.
• Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• Add cabbage; sprinkle with pepper. Cover and simmer until cabbage is tender, about 15 minutes.
• Remove bay leaf. Arrange spareribs and vegetables on serving platter.
• Garnish with minced parsley if desired.

PORK RIBS AND SAUERKRAUT-HILLTOP STYLE

Steps:

• Place sauerkraut in a large roasting pan.
• Place ribs on top of kraut and add the chicken broth- pouring it over the ribs.
• Cover roaster and slow roast in 300 degree oven for about 2 1/2 hours. Shorten cooking time by raising temperature to 375 degrees for 1 1/2 hours if you are in a hurry.
• Watch out when you remove the lid because the aroma may drive you to dig in before it's out of the oven!
• Serve individually with mashed potatoes, placing some of the kraut and juice on the potatoes. Or serve family style with ribs on top of kraut.
• Extended cooking tends to melt the kraut into the broth so if you are cooking it for a long time, add even more kraut. It's good as a leftover too.