Photo: Sauerkraut and Ribs Recipe
Ingredients
- 2 tablespoons vegetable oil or olive oil
- 1 rack pork baby back ribs, cut into individual ribs
- Salt and pepper
- 1 medium onion, chopped
- 6 medium, white new potatoes, quartered
- 1 pound bag sauerkraut
- 1/2 cup white wine (optional, may substitute water or stock)
- Parsley sprigs, for garnish
Directions
Set Dutch oven over medium-high and heat the vegetable oil.
You can also cook this dish in the oven at 325 to 350 degrees F for the same time.
Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and saute until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut. Poor wine over top. Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender.
If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.
Serve garnished with parsley sprigs.
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By Chef #790908
Lansing, IL
on May 16, 2013
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Absolutely outstanding. Made a few changes. I took the back side gristle from the ribs, seasoned, and browned the ribs. Sautéed onions, garlic and add kraut. I did not rinse kraut. Cooked for 10 min. Add ribs to Dutch oven, kraut, 1/4 c dry w. wine and cup of chicken stock. Made potatoes separate
By Serendipity Foodie
Foothills of th...
on February 11, 2013
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OMG this was so good, I drank the juice!
By dbrown16_995685
Corinth, TX
on February 04, 2013
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Love, love, loved it. Will season the ribs before browning next time and double the sauerkraut but you don't have to. Depends on how many sauerkraut fans you have. Added chicken broth about half way. Cooked it covered in the oven for 2 1/2 hours and left it in the oven turned off till ready to eat. Simple perfection. Any one have any rib rubs that would go with this dish that are not B-B-Q?
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