Ribs And Kraut Food

SPARERIBS AND KRAUT

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.

COUNTRY STYLE RIBS AND SAUERKRAUT

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.

OLD-COUNTRY SAUERKRAUT 'N' RIBS

Steps:

• Layer the potato, sauerkraut and ribs in a greased 11x7-in. baking dish. Combine the ketchup, molasses and Worcestershire sauce; pour over the ribs. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until meat is tender. Remove ribs and cut into two-rib portions before serving.

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.

COUNTRY RIBS AND SAUERKRAUT

Steps:

• First brown the ribs in a frying pan.
• Take the ribs out of the pan and now fry the bacon until crisp; then add chopped onion. When onion is cooked, add the Yoshida's, brown sugar, and water. Cook until bubbly.
• Put the ribs in a 5-quart Dutch oven and bake at 375°F for 2 hours, checking until nice and brown.
• When ribs are done, add the sauerkraut mixture and put back in the oven for 30 minutes--this will meld the flavors together.

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.

RIBS AND KRAUT

Steps:

• put oil in a large oven proof pot (I use cast iron).
• brown ribs in the bottom of the heated pot.
• Remove ribs from pot.
• Cook onion in pot just until they start to turn brown.
• Add the potato halves.
• Put ribs in pot over onions and potatoes.
• Pour sourkraut in pot on top of onions, ribs and potatoes.
• Pour water over kraut.
• Put lid on pot and put in oven at 350 degrees for 3 hours.
• Remove and enjoy!

GRILLED PORK RIBS AND SOUR KRAUT

Steps:

• Mix brine solution and marinate ribs overnight in covered non reactive container. You will need to make enough brine to completely immerse ribs so I kept the math simple.
• In BBQ grill start coals about 1 1/2 to 2 hrs before cooking. You want a nice medium to medium/low heat on the coals. When the coals are ready, use tongs to move coals to outer edges of grill. This is making room for the steaming pan. (I use a 9x12 pan.).
• Mix steaming solution and fill pan 1/2 way. Place pan in center of grill and move coals so that they coat evenly from the edge of BBQ to the pan. (You will need to keep an eye on the steaming solution as it will evaporate away) Keep the pan filled during the grilling process.
• Spray grill with non stick olive oil spray and place on BBQ.
• remove ribs from brine solution and place on grill fat side down. Close lid.
• Mop ribs with mopping solution every 20 minutes or so turning each time you mop.
• If ribs start to cook to fast open lid vents to let some heat out. (cooking to fast will result in tough ribs and no one likes that.).
• Depending on size of grill and amount of ribs this will from 5 to 10 hours.
• I prefer a slightly crispy outside to my ribs so I stop mopping in the last hour of grilling. But do continue to turn every 20 minutes or so.
• Test ribs for tenderness with meat fork. (I like my ribs to almost fall off of the bone.).
• 30 Minutes before ribs are done cooking place sour kraut in cast iron dutch oven and place ribs in pot to simmer. (This will finish the ribs to desired tenderness and share flavors between the meat and the sour kraut.).
• Serve with your favorite side dishes and salads.