Pork Ribs And Sauerkraut Hilltop Style Food

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COUNTRY PORK RIBS AND SAUERKRAUT



Country Pork Ribs and Sauerkraut image

My mom made this when I was a kid growing up. I remember smelling this, waiting was so hard. I changed it a little so my kids love it now as much as I did. The pineapple with the sauerkraut really makes it different and very tasty.

Provided by HelenG

Categories     Pork

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

4 lbs boneless pork ribs
1 cup flour
2 tablespoons oil (you may need more)
2 (14 ounce) cans sauerkraut
1 (20 ounce) can crushed pineapple
1 medium onion
4 garlic cloves
1 tablespoon caraway seed
2 bay leaves
salt and pepper

Steps:

  • Trim as much fat as possible off pork.
  • Put flour zip lock bag add pork & shake well to coat.
  • Heat 2 tbsp oil in stock pot.
  • Add pork; brown on both sides. Remove pork from pot (may need to do this in 2 batches, adding more oil if needed).
  • Slice onions then cut in half once mince garlic and saute with onion until translucent (again you may need to add more oil).
  • Add undrained sauerkraut, undrained pineapple, bay leaves, and caraway seeds.
  • Return pork.
  • Mix gently but well.
  • Cover and simmer slowly for 3 hours.
  • If the liquid evaporates to quickly turn down heat and add some water. It should stay slightly watery.
  • Gently remove pork and place on serving tray. Then remove sauerkraut and place next to pork.
  • Salt and pepper (you don't need much salt).
  • Serve with boiled potatoes.

PORK RIBS AND SAUERKRAUT-HILLTOP STYLE



Pork Ribs and Sauerkraut-Hilltop Style image

My family roots are half Irish and half German. This comforting, cold and windy night favorite has scored big with my family. Best served with fluffy mashed potatoes and a big glass of cold milk!!

Provided by Hilltop Farm Guy

Categories     Pork

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs pork baby back ribs
4 country-style pork ribs (optional)
2 lbs sauerkraut
2 cups chicken broth

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.

Nutrition Facts : Calories 570.7, Fat 38, SaturatedFat 13.4, Cholesterol 156.5, Sodium 2071.1, Carbohydrate 10.2, Fiber 6.6, Sugar 4.4, Protein 47.8

COUNTRY STYLE RIBS AND SAUERKRAUT



Country Style Ribs and Sauerkraut image

This is an easy delicious meal that will stick to your "ribs" :) Even if you aren't too fond of sauerkraut, the flavor of it turns out great in this dish.

Provided by Karen..

Categories     Pork

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (32 ounce) bag sauerkraut
2 lbs country-style pork ribs
1/4 cup brown sugar
1 can condensed French onion soup

Steps:

  • Preheat oven to 350 degrees.
  • Place meat in 9 x 13 baking dish or roaster pan.
  • Cover with sauerkraut and sprinkle with brown sugar.
  • Top with the undiluted soup.
  • Cover and bake for 3 hours or until tender.
  • Uncover the last 1/2 hour to brown.

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