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Pork Ribs & Sauerkraut Recipe

This is one of my all time favorite recipes. Not only is it easy to make but it tastes wonderful. If you are feeling really ambitious you can make some homemade sauerkraut instead of using canned. You can find the recipe here.

Pork Ribs & Sauerkraut

4-5 pounds pork ribs
1/4 cup ketchup
1/2 cup A-1 sauce
1 cup water
2 tablespoons brown sugar
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1- 27oz. can of Sauerkraut
4 tablespoons butter
1 cup apple juice
2 cloves of garlic, minced
1 teaspoon onion powder
2 tablespoon brown sugar
Dumplings, optional


Cut ribs in 2 or 3 bone sections and place in large pot. Add 4 cups hot water and bring to a boil. You want the water to cover the ribs so you can add more if needed. Reduce heat and simmer, covered, for 45 minutes.

Drain ribs and place in a roasting pan. I prefer to use one of those cheap foil pans so I have less to clean up after dinner. Mix together ketchup, A-1 sauce, water, brown sugar, soy sauce, and lemon juice. Pour mixture over ribs. Cover pan with foil and bake at 350F for 45 minutes.

While ribs are cooking melt butter in large skillet. Drain sauerkraut and squeeze dry. This works best if you place sauerkraut on a clean dishtowel and squeeze juice out over a sink. I tried paper towels and ended up making a mess and using up a lot of towels.

Place sauerkraut, apple juice, garlic, onion powder, and brown sugar in skillet. Cover and simmer over medium low heat for 30 minutes.
If desired, while sauerkraut is simmering prepare your favorite dumplings recipe or use my dumpling recipe found here. Set dumplings aside.

Remove ribs from oven and push to one side, place kraut in pan next to ribs. Drop dumplings in sauce. Cover pan with foil and bake for 30-45 minutes until meat is tender and dumplings are cooked through.

Serve hot with a side of greens and crusty bread. Absolutely delicious. Stay tuned next week for my favorite dumpling recipe that you can use here or with any of your favorite soups and casseroles.

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Content copyright © 2013 by Amy R. Kendall. All rights reserved.
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