Country Pork N Sauerkraut Recipes

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)

PORK AND SAUERKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

COUNTRY STYLE PORK RIBS AND SAUERKRAUT

Steps:

• In a 3 ½ to 4-quart Slow Cooker combine sauerkraut and pork by layering in the slow cooker. This helps the flavors work together as they cook.
• Turn on low and cook ribs and kraut for 8 hours. On high cook for 5 hours. However, I recommend low heat and slow. The longer cooking time suits this recipe well as the meat will still be juicy yet fork tender.

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° for 1-1/2 to 2 hours or until ribs are tender.© Copyright Reiman Publications, 1993-1997

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.

GERMAN PORK N SAUERKRAUT

Steps:

• In a dutch oven, cook ribs and onion till ribs are browned and onion is tender.
• Remove from heat.
• Combine remaining ingredients and pour over ribs.
• Cover and bake in oven 350 deg for 1 1/2-2hrs or until ribs tender, or place in Nesco or crock pot and cook on low 8 hours.

COUNTRY PORK RIBS AND SAUERKRAUT

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.