German Sauerkraut W Bacon Sausage Baby Back Rib Recipes

DUTCH OVEN BABY BACK RIBS WITH SAUERKRAUT

Steps:

• Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.
• Heat a saute pan over medium-low to low heat. Lightly toast caraway seeds until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave the bacon fat in the pot. Mince the bacon.
• Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
• Heat the Dutch oven over medium-high heat. Brown the rib pieces in the hot pot, working in batches and turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate. Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add bacon and white wine; cook for 5 to 6 minutes more. Return rib pieces and cover the pot.
• Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest for 8 to 10 minutes before serving.

GERMAN SAUERKRAUT W/ BACON SAUSAGE & BABY BACK RIB

Steps:

• 1. You are going to love this one pot wonder. You can use a lot less than I did, but I made enough for at least 2 days. Remove the thin membrane from the back side of the ribs, then season with spices of your choice. I used my special blend of https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/rose-marys-spice-blend-for-meats.html?p=1 posted here.
• 2. Preheat oven to 350 degrees F. Add the ribs to a large skillet or roasting pan with the curved bone side down, and roast for 45 minutes, then turn over and roast for an additional 30 minutes.
• 3. After ribs are cooled enough to handle, using a sharp knife cut ribs into two bone pieces or serving size as desired.
• 4. Add bacon to a large skillet and cook until almost crisp tender, then remove from skillet.
• 5. Brown the smoked sausage in same skillet as bacon using some of the rendered fat from bacon. Remove and cut into smaller pieces, and set aside.
• 6. Saute the onions, peppers, garlic & apples in same skillet till crisp tender. Then combine with sauerkraut, and add brown sugar and stir to mix. NOTE YOU MAY ALSO CHOOSE TO ADD THE RAW FRUIT AND VEGGIES TO THE KRAUT WITHOUT COOKING FIRST SINCE IT WILL COOK IN THE OVEN FOR A LONG TIME ANYWAY. Which ever method you prefer.
• 7. Drain sauerkraut if desired. I prefer to leave some of the liquid and pour into a large bowl. Add the chopped pieces of bacon. Brown the sausage links in the same skillet.
• 8. Cut the sausages into smaller bite size pieces, and add to kraut mixture, add in the brown sugar and caraway seed if not already added.
• 9. Stir to mix together. Add potatoes at this point if there is room in your pot, or cook potatoes separately as I chose to do.
• 10. Add a hearty layer of the Kraut mixture to the bottom of the large skillet, ten top with a layer of the ribs, or add all of the ribs as I did, and then top with the remaining kraut mixture. Pour in the apple cider, cover with a tight fitting lid or foil and place in preheated oven & cook for 2 1/2 hours, or until mixture is almost tender.
• 11. Remove lid and continue to cook for an additional 1/2 hour or so. Remove from oven and serve as desired. With Potatoes and a crusty Bread or what ever you choose.
• 12. Your family is going to love you for making this comforting and tasty dish. A bit of work but well worth your efforts.

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.