CoastRanger
"Spare Ribs & Sauerkraut" The spareribs are simmered in sauerkraut until meat is pull-off-the-bone-tender and quality frankfurters or sausages are thrown in at the end for some extra flavor. Served in a wide bowl or pie plate with boiled or mashed potato
If you are an old timer, live in Minnesota or a yooper then you know how good this is. If you are young or have never tried this then you have no idea of what you are missing. On cold rainy days like this, it strengthens the spirit.
OK follow along this is easy.
Slice seven ribs from the thick end of a whole slab of Farmer John's Pork Ribs. Reserve the rest for another recipe.
Par boil ribs quick in heavily salted water then discard that liquid and add one jar of Trader Joes sauerkraut and one jar of water. I add one or two peeled sliced green apples, fresh ground pepper and 11 allspice pods there is enough salt in the sauerkraut and franks to season this dish.. Bring to boil, reduce to simmer @1 hour or so. Check pork meat and when it is chewy tender, add franks (I use Hebrew National) to simmer for 20-40 minutes more or until meat begins to pull off bones easily. Serve in wide bowl for the sauerkraut juices. Boiled or mashed Potatoes are traditional.
I own scores of Pyrex pie plates and use them as dinner plates frequently
"Spare Ribs & Sauerkraut" The spareribs are simmered in sauerkraut until meat is pull-off-the-bone-tender and quality frankfurters or sausages are thrown in at the end for some extra flavor. Served in a wide bowl or pie plate with boiled or mashed potato
If you are an old timer, live in Minnesota or a yooper then you know how good this is. If you are young or have never tried this then you have no idea of what you are missing. On cold rainy days like this, it strengthens the spirit.
OK follow along this is easy.
Slice seven ribs from the thick end of a whole slab of Farmer John's Pork Ribs. Reserve the rest for another recipe.
Par boil ribs quick in heavily salted water then discard that liquid and add one jar of Trader Joes sauerkraut and one jar of water. I add one or two peeled sliced green apples, fresh ground pepper and 11 allspice pods there is enough salt in the sauerkraut and franks to season this dish.. Bring to boil, reduce to simmer @1 hour or so. Check pork meat and when it is chewy tender, add franks (I use Hebrew National) to simmer for 20-40 minutes more or until meat begins to pull off bones easily. Serve in wide bowl for the sauerkraut juices. Boiled or mashed Potatoes are traditional.
I own scores of Pyrex pie plates and use them as dinner plates frequently