Pork Spareribs With Sauerkraut Food

BAKED RIBS AND SAUERKRAUT

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.

COUNTRY STYLE PORK SPARE RIBS AND SAUERKRAUT

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)

COUNTRY PORK 'N' SAUERKRAUT

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.

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.

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.

PORK SPARERIBS

Steps:

• Place ribs in a 4- or 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low until pork is tender, 6-8 hours. Serve with a slotted spoon.

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.

PORK SPARERIBS WITH SAUERKRAUT

Steps:

• Mix finely minced garlic, salt, marjoram, savory and hot paprika.
• Heat the oven to 200 degrees Celsius.
• Separate the ribs and season with garlic, salt and spices. Marinate in the fridge for at least 2 hours.
• Heat vegetable oil in a large heavy pot on medium high heat. Toss ribs with flour and brown them until golden.
• Peel onion and cut in half moon slices.
• Drain excess juice from the sauerkraut. Put half of the sauerkraut on the bottom of a heavy baking dish with a lid.
• Put browned ribs on the sauerkraut. Cover with onion slices. Add bay leaves, allspice berries, juniper berries, and freshly ground pepper.
• On the top add reminding sauerkraut and 1 glass of cold water.
• Bake covered for 45 minutes. Remover the lid and bake for additional 15 minutes.
• Serve with boiled potatoes.

TENDER PORK SPARE RIBS

Steps:

• Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
• Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
• Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
• Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

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.