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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Sauerkraut and Ribs Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: One Pot Meals Overall User Rating:  |
pretty good
12/28/2007 at 11:07am
User: Anonymous User Rating:
i seared the ribs on the stove and then cooked ribs and kraut in the crockpot very good and the ribs were so tender i didn't put potatoes in-just served them on the side instead
Good But Not Special
11/16/2007 at 08:17pm
User: Elena from Ruidoso, NM User Rating:
We enjoyed this recipe as a week night dinner. The meat was very tender. However the flavor lacked something - I believe seasonings other than salt and pepper would do the trick but I don't really know what it would be.
Wonderful Comfort Food
11/14/2007 at 02:14pm
User: Michelle from Waukesha, WI User Rating:
My husband and I loved this dish with a few minor changes to accommodate our taste buds for that day. This recipe reminded us so much of what we grew up with - I used country style ribs (about 3 1/2 lbs.) and also used a 32oz. jar of "Frank's" sauerkraut. I still seared the ribs prior to adding everything else to the pot. Instead of the potatoes in the pot, we made mashed potatoes and put the sauerkraut right on top of the mashed. My husband's accent to this dish - mustard on top of the sauerkraut - very yummy!!! Thanks Paula, it was great comfort food and nice to have it cooking and the aroma in the house was lovely!!
Not good at all
11/08/2007 at 04:05pm
User: Latricia from College Park, GA User Rating:
What a complete waste of good meat. Baby back ribs belong on the grill not with sauerkraut and potatoes. I read all the reviews and usually enjoy Paula's recipes but this one was a dud. Hubby absolutely hated it. It was way to vinegary and the taste of the sauerkraut was overwhelming. Threw everything away except my expensive ribs, put some bbq sauce over them and went to bed.I wasn't about to throw those away!
very good
11/08/2007 at 01:29pm
User: null from null, null User Rating:
This can be confusing because it says to sear ribs in the oven when in fact Paula did it on the stove in the stockpot. I liked it, the meat and potatoes were very tender but i added some brown sugar to sweeten this up. I'm making it again right now!! YUMMMMMM Way to go Paula!
Outstanding
11/08/2007 at 09:50am
User: Anonymous User Rating:
Outstanding recipe. My husband's German grandmother used to cook this exact same recipe many years ago. I added caraway seeds and fried a couple of strips of sliced bacon in the pan prior to searing the ribs. The added bacon to the entire dish gives it additional flavour.
Very Good
11/06/2007 at 02:27pm
User: Anonymous User Rating:
I made this last night. An alternative to the ribs might be Kielbasa sauceage. I think it's got more flavor and would add some "umph" to the dish. I tend to prefer more spicy dishes, although this was very good.
Better than Mom made
11/05/2007 at 02:11pm
User: Nancy from Vashon, WA User Rating:
My Mother used to make a dish like this years ago, and I just loved it. I don't know if it was the wine (she used water) or what, but this was better. I love the flavor the ribs give the kraut, and the juice is so good over the potatoes. I did use a 2lb bag of kraut instead of 1lb because it cooks down so much. This is a keeper.
If only there were six stars . . .
11/04/2007 at 11:02am
User: Anonymous User Rating:
Easy recipe. Fantastic taste. Great fall dining for friends and family. Serve with baked apples for dessert and you'll be the hit of the evening. I added a bit of bacon while browning the ribs. My grandmother made this recipe, as did my mom. It has been lost to our family and I can't thank Paula enough for bringing it back. My grandmother used more pepper on her ribs. Thanks, Paula
Sauerkraut and Ribs
11/03/2007 at 07:57am
User: George from Martinsville, IN User Rating:
THIS IS A GREAT RECEIPE VERY TASTY BUT THERE IS ANOTHER WAY. POLISH STYLE: PLACE BONELESS COUNTRY RIBS IN A ROASTING PAN AND SPRINKLE CARAWAY SEED ON TOP, CHOP ONE SMALL ONION IN A FRYING PAN WITH A 3/4 STICK OF BUTTER, BROWN THE ONION AND PLACE YOU FAVORATE SAUERKRAUT IN THE PAN WITH A NICE AMOUNT OF PEPPER. (TO TASTE). PLACE THE SAURERKRAUT OVER THE TOP OF THE RIBS AND BAKE AT 350 FOR 1 1/2 HOURS, SERVE WITH BOILED POTATOS. THIS IS COMFERT FOOD.
Ribs
11/02/2007 at 10:48pm
User: Gail from Perham, MN User Rating:
I feel the wine took the edge off the sauerkraut, which I'm normally not crazy about. The ribs were very tender and moist. I would certainly make these again. I added about 3/4 cup of wine to begin with and didn't have to add any more.
Sauerkraut & Ribs #1
10/30/2007 at 12:01pm
User: Kim from Fort Wayne, IN User Rating:
So easy and delicious!!!! Try it and you will love it!!!!
The best!!!
10/30/2007 at 08:43am
User: Janice from McMinnville, TN User Rating:
This recipe was so easy to prepare & everyone loved it (and that includes my teenagers). It will definitely become a regular at my house and for those special occasions. Janice McMinnville, TN
Make PLENTY!!
10/29/2007 at 02:12pm
User: Foy from Abilene, TX User Rating:
Wasn't sure if I'd like or not. Made with only one pound of ribs for wife and me for dinner. Was going to serve next day. Had to make again!! Ate the whole thing before she got home!! Used old fashion ribs. Takes a bit longer but the taste is FABULOUS!!
Belly pleaser!
10/29/2007 at 12:42pm
User: Deborah from Albuquerque, NM User Rating:
Very good. My husband said "Paula Dean did it again...this is a keeper". I used the country style ribs. Yum Yum!
SO GOOD!!!
10/28/2007 at 02:48pm
User: Lisa from Guyton, GA User Rating:
I really was shocked that it was so good. I dont normaly like the twang taste of pork but, I think the kraut helped fix that. I will cook again for others because I think they would be happy too. GOOD GOOD GOOD!!!!!
YUM!!
06/08/2008 at 01:06pm
User: Helene from Crossville, TN User Rating:
I have never cooked ribs like this before, although hubby said he has had something similar and really enjoyed it. Needless to say this was a big hit in my house. I seared the ribs in a cast iron dutch oven and then added the rest of the ingredients and popped it right into the oven. I love one pot meals, especially ones that make your entire house smell like you've been slaving at a hot stove all day! Thanx Paula this was wonderful!
so good you won't believe it
05/27/2008 at 09:07pm
User: Mia from Scottsdale, AZ User Rating:
So good, browned country ribs on stove, then simmered on stove top instead of oven 2- 2 1/2 hrs. Fall off the bone tender and so flavorful. Added 1/2 c apple juice towards end. A cut up apple simmered in the sauce would be good also.
nasty good
05/15/2008 at 08:29pm
User: Anonymous User Rating:
This is a down home choucroute. the only seasoning I added was Trader Joe's 21 seasoning salute and pepper. yummy!
WOW!!
05/15/2008 at 09:40am
User: Anonymous User Rating:
This was such a great recipe. Everyone loved it! I just wished I'd made more. Next time, I'll double up! Thank you Paula. Your recipes are always a hit!!!!
A Perfect One Pot Meal
05/13/2008 at 04:22pm
User: Helen from Philadelphia, PA User Rating:
Paula, Thank you for a great one pot meal! This dish was so tasty and everyone who tasted your sauerkraut and ribs gave it a rave review. So again, Thank you Paula.
Rib Sticking Good
02/18/2008 at 09:28pm
User: Nancy from El Paso, TX User Rating:
I prepared this dish, using my Lodge dutch oven after watching Paula's show. The only change was in the potatoes. I had fingerling potatoes on hand and they worked very well. I placed it in a 325 degree, convection roast oven and brought it out after 2 and 1/2 hours. It was so rich and hearty and served with a salad made an entire meal.
Easy & Delicious
01/19/2008 at 10:50am
User: Sandy from Rego Park, NY User Rating:
This recipe was easy to make! It's a winter time favorite with the warm soft potatoes. It needs a little more salt and pepper than the recipe calls for.
Good and Easy!
01/01/2008 at 09:48pm
User: Anonymous User Rating:
Really tasty! One pot hearty meal. I added extra everything!