SPARE RIBS WITH SAUERKRAUT
Posting for ZWT6 German/Benelux region. Recipe is from germancookbooks.com Authentic German Home Style Recipes. AKA SCHWEINERIPPEN MIT SAUERKRAUT
Provided by Papa D 1946-2012
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1021.8, Fat 76.9, SaturatedFat 24, Cholesterol 227.2, Sodium 1819.6, Carbohydrate 30.1, Fiber 10.2, Sugar 10.9, Protein 47.7
COUNTRY PORK RIBS AND SAUERKRAUT
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
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.
BAKED RIBS AND SAUERKRAUT
Looking for a hearty dinner? Enjoy this mild flavored pork and cabbage dish for a wonderful meal.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Cut ribs into serving-sized pieces. Place in ungreased 13x9-inch pan; sprinkle with salt and pepper. Bake at 450°F. for 20 minutes.
- Reduce oven temperature to 350°F. Remove ribs from pan; drain and discard meat drippings. In same pan, combine sauerkraut and all remaining ingredients; spread evenly. Arrange ribs on top of sauerkraut mixture.
- Bake at 350°F. for 1 1/2 to 2 hours or until ribs are tender.
Nutrition Facts : Calories 430, Carbohydrate 19 g, Cholesterol 105 mg, Fiber 5 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 1620 mg, Sugar 12 g
COUNTRY STYLE RIBS AND SAUERKRAUT
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
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.
SPARERIBS AND KRAUT
This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.
Provided by JMIES
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 977.6 calories, Carbohydrate 43.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 6.5 g, Protein 62.4 g, SaturatedFat 22.2 g, Sodium 942.8 mg, Sugar 3.8 g
POLISH PORK RIBS AND SAUERKRAUT (ŻEBERKA WIEPRZOWE)
Steps:
- Enjoy.
Nutrition Facts : Calories 884 kcal, Carbohydrate 17 g, Cholesterol 290 mg, Fiber 4 g, Protein 81 g, SaturatedFat 20 g, Sodium 792 mg, Sugar 13 g, Fat 56 g, ServingSize 4 Pounds Ribs (4 to 6 Servings), UnsaturatedFat 0 g
COUNTRY STYLE PORK SPARE RIBS AND SAUERKRAUT
Country Style Pork Spare Ribs and Sauerkraut recipe creates extremely tender caramelized pork nestled into tangy sauerkraut.
Provided by Heather
Categories Dinner
Time 3h10m
Number Of Ingredients 4
Steps:
- Preheat oven to 300℉
- Place large frying pan or indoor grill over med/high- high heat. Add oil and bring pan up to a full heat. (see tips above for testing heat of pan). Sprinkle ribs with black pepper and place fattiest aside down onto pan. Sear all sides until golden brown.
- Place seared meat into dutch oven and top with sauerkraut. Cover dutch oven with lid and bake for 3-3 1/2 hours.
- (Note: video above was a doubled recipe)
Nutrition Facts : Calories 474 kcal, Carbohydrate 3 g, Protein 43 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 639 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
COUNTRY PORK 'N' SAUERKRAUT
My mother and grandmother once ran a beanery for a train crew, which inspired a lot of my cooking. I adapted this recipe from one of theirs. The secret ingredient is the applesauce. When everything is cooked up, you wouldn't guess that it's in there, but the taste's just a bit sweeter. -Donna Hellendrung, Mineapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. , Cover and bake at 350° until ribs are tender, 1-1/2 to 2 hours.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 757mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 5g fiber), Protein 41g protein.
BRAISED SAUERKRAUT WITH PORK
This is an oven-braised recipe using pork ribs, pigs feet, bratwurst, and a smoked pork chop. If you don't care for pigs feet, feel free to substitute a little more of the pork ribs, or use whatever you do like. But, seriously, do not fear the pigs feet, they add a nice flavor and silky texture to the broth.
Provided by threeovens
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
- Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
- Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
- Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
- Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
- Add garlic, cook 2 minutes.
- Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Nesle the pork chop into the sauerkraut.
- Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
- After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
- Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole).
- Serve with boiled potatoes and garnish with chopped parsley.
COUNTRY-STYLE PORK RIBS WITH SAUERKRAUT RECIPE:
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine sauerkraut, applesauce, brown sugar, and caraway seeds. Add pepper to taste and set aside until ready to use.
- Dry pork ribs with a paper towel and then sprinkle salt and pepper on both sides (not too much salt because there's plenty in the sauerkraut).
- Heat olive oil in a large pot or cast iron Dutch oven over medium heat. Brown the pork ribs in batches (on both sides) to a nice golden brown. Do not crowd the pork ribs in the pan. Remove browned ribs to a plate and continue browning the remaining ribs. When all the pork ribs are browned; set aside on a plate until ready to use.
- Add chopped onion and saute until almost soft. Add garlic and saute until fragrant. Sprinkle a little salt over the onion/garlic, mixing well.
- Remove 1/2 of the onion mixture and set aside in a bowl, leave the remaining 1/2 onion mixture in the Dutch Oven. Layer 3 of the browned ribs on top of the onion mixture. Layer 1/2 the sauerkraut mixture over the ribs. Repeat layering with remaining 3 browned ribs, ending with the sauerkraut mixture.
- Cover and bake approximately 2 hours. Remove lid and bake an additional 1 hour or the until ribs are tender. Meat should be tender and beginning to fall away from the bones.
- When removing cooked meat, use a large spatula or spoon, trying to keep the meat and bone fairly intact, if you want to make a pretty presentation.
- Makes 4 to 6 servings.
PORK RIBS AND SAUERKRAUT-HILLTOP STYLE
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
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
SPARERIBS AND SAUERKRAUT
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.
Provided by Karyl Bannister
Categories Beef Bake Beef Rib Spring
Yield Makes 4 servings
Number Of Ingredients 4
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.
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5/5 (1)Category PorkCuisine Bulgarian CuisineTotal Time 2 hrs 50 mins
- Wash the pork ribs, dry them well with paper towels or a towel and sprinkle them with black pepper. Cut them into pieces of 2 ribs each.
- Heat a portion of the oil in a large saucepan and fry the ribs well on both sides, then put them in the oven dish in which you will bake.
- Add the remaining oil and the lard to the saucepan, then throw in the finely chopped onions. Stir and after 4 min. add the chopped garlic and sauerkraut. Sprinkle with the spices but take care not to use too much salt .
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- Heat vegetable oil in a large nonstick skillet. Add pork ribs and cook until well browned on both sides. Remove cooked pork ribs from the skillet. Pour off drippings from the skillet.
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