German Sauerkraut And Country Ribs Recipes

GERMAN SPARERIBS AND SAUERKRAUT

Steps:

• Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
• Remove to a platter temporarily as you fry each batch.
• Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
• Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
• Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
• Add onions, garlic, and apples and stir again.
• Place spareribs on top and cover pan.
• Cook for about an hour on low, stirring occasionally.
• Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
• Boil potatoes in salted water until just barely fork-tender.
• Serve the sauce over the potatoes.

GERMAN SAUERKRAUT AND COUNTRY RIBS

Steps:

• Wash and cut pork into seving size pieces.
• Mix all ingredients together.
• Do NOT rinse kraut.
• Simmer slowly about 3 hours, adding a bit of water as needed.

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.

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.