Grilled Pork Ribs And Sour Kraut 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)

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.

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.

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.

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.