In the mood for ribs and sauerkraut. Does anyone have a recipe you like alot?
- Thread starter pat-nocal
- Start date
This one looks really good, I do sometime put in caraway seeds, the beer sounds like a good idea!!
http://simplyrecipes.com/recipes/spare_ribs_cabbage_and_sauerkraut/
http://simplyrecipes.com/recipes/spare_ribs_cabbage_and_sauerkraut/
I brown the ribs also to get rid of some of the fat and then layer with the
following sauerkraut recipe. I use this recipe as a side dish or with ribs I bake with ribs until the ribs are tender.
Sauerkraut, Oktoberfest
1 tablespoon olive oil
1 large onion, chopped
1 large garlic clove, minced
1 teaspoon caraway seed, optional
2 pounds (large can) sauerkraut, rinsed and drained
1 cup chicken stock (approximately)
1 to 2 teaspoons paprika
1 to 2 small grated potatoes
Preheat oven to 375 degrees.
Heat oil in large heavy pot or Dutch oven over medium heat. Add the onions and cook for 2 minutes. Add the garlic and cook 3 minutes longer. Stir in the paprika, caraway seed, sauerkraut, grated potatoes and the stock. Heat to boiling, cover and transfer to the oven.
Bake for 30 minutes, adding more stock if needed
following sauerkraut recipe. I use this recipe as a side dish or with ribs I bake with ribs until the ribs are tender.
Sauerkraut, Oktoberfest
1 tablespoon olive oil
1 large onion, chopped
1 large garlic clove, minced
1 teaspoon caraway seed, optional
2 pounds (large can) sauerkraut, rinsed and drained
1 cup chicken stock (approximately)
1 to 2 teaspoons paprika
1 to 2 small grated potatoes
Preheat oven to 375 degrees.
Heat oil in large heavy pot or Dutch oven over medium heat. Add the onions and cook for 2 minutes. Add the garlic and cook 3 minutes longer. Stir in the paprika, caraway seed, sauerkraut, grated potatoes and the stock. Heat to boiling, cover and transfer to the oven.
Bake for 30 minutes, adding more stock if needed
markinhouston
Well-known member
Pat, this is my go-to favorite...
Country Style Ribs and Sausage Braised with Sauerkraut and Amber Lager
2 & 1/2 T Spice Rub for Pork (see end)
3-4 lbs country-style ribs or thick-cut pork
chops, fresh or smoked
1/4 cup bacon fat or olive oil
2 large onions, thinly sliced
1 large carrot, coarsely diced
5 garlic cloves, peeled
1 12-oz bottle amber lager
2 cups beef stock
1 tsp dried thyme
2 tsp coarsely ground black pepper
2 bay leaves
1 T yellow mustard seed
1 ham hock
2 lb sauerkraut, drained
6 links (1&1/2 lb) sausage such as kielbasa,
bratwurst, or knockwurst
Preheat the oven to 350º F. Rub the spice mix
all over the ribs. Heat the bacon fat or
olive oil in a large Dutch oven or casserole
and brown the ribs in batches over medium
heat for 5 to 6 minutes at a time, being
careful not to crowd the pan. Remove the ribs
to a platter as they are browned.
Pour off all but 2 T of the fat, and add the
onions and carrot. Cover and cook 10 minutes,
stirring occasionally. Add the whole garlic
cloves, cook for one more minute, and then
pour in the lager and stock with the thyme,
pepper, bay leaves, mustard seeds, ham hock,
and sauerkraut. Bring to a boil. Return the
ribs to the pot, cover, and transfer to the
oven. Braise for 1 & 1/4 hours or until the
ribs and ham hock are quite tender. Add the
whole sausages, and continue cooking for
another 20 minutes. Remove the pot from the
oven and degrease the surface. Serve with
boiled new potatoes.
Country Style Ribs and Sausage Braised with Sauerkraut and Amber Lager
2 & 1/2 T Spice Rub for Pork (see end)
3-4 lbs country-style ribs or thick-cut pork
chops, fresh or smoked
1/4 cup bacon fat or olive oil
2 large onions, thinly sliced
1 large carrot, coarsely diced
5 garlic cloves, peeled
1 12-oz bottle amber lager
2 cups beef stock
1 tsp dried thyme
2 tsp coarsely ground black pepper
2 bay leaves
1 T yellow mustard seed
1 ham hock
2 lb sauerkraut, drained
6 links (1&1/2 lb) sausage such as kielbasa,
bratwurst, or knockwurst
Preheat the oven to 350º F. Rub the spice mix
all over the ribs. Heat the bacon fat or
olive oil in a large Dutch oven or casserole
and brown the ribs in batches over medium
heat for 5 to 6 minutes at a time, being
careful not to crowd the pan. Remove the ribs
to a platter as they are browned.
Pour off all but 2 T of the fat, and add the
onions and carrot. Cover and cook 10 minutes,
stirring occasionally. Add the whole garlic
cloves, cook for one more minute, and then
pour in the lager and stock with the thyme,
pepper, bay leaves, mustard seeds, ham hock,
and sauerkraut. Bring to a boil. Return the
ribs to the pot, cover, and transfer to the
oven. Braise for 1 & 1/4 hours or until the
ribs and ham hock are quite tender. Add the
whole sausages, and continue cooking for
another 20 minutes. Remove the pot from the
oven and degrease the surface. Serve with
boiled new potatoes.
steve2-in-la
Well-known member
Mark, that looks terrific. Think I'll make a batch, take a handful of Lipitor and just go crazy.
steve2-in-la
Well-known member
Hey Mark, would you care to share the ingredients for that pork spice rub?
markinhouston
Well-known member
oops, left out page two; Here is the ENTIRE recipe for ribs, sausage, and kraut:
Country Style Ribs and Sausage Braised with Sauerkraut and Amber Lager
2 & 1/2 T Spice Rub for Pork (see end)
3-4 lbs country-style ribs or thick-cut pork
chops, fresh or smoked
1/4 cup bacon fat or olive oil
2 large onions, thinly sliced
1 large carrot, coarsely diced
5 garlic cloves, peeled
1 12-oz bottle amber lager
2 cups beef stock
1 tsp dried thyme
2 tsp coarsely ground black pepper
2 bay leaves
1 T yellow mustard seed
1 ham hock
2 lb sauerkraut, drained
6 links (1&1/2 lb) sausage such as kielbasa,
bratwurst, or knockwurst
Preheat the oven to 350º F. Rub the spice mix
all over the ribs. Heat the bacon fat or
olive oil in a large Dutch oven or casserole
and brown the ribs in batches over medium
heat for 5 to 6 minutes at a time, being
careful not to crowd the pan. Remove the ribs
to a platter as they are browned.
Pour off all but 2 T of the fat, and add the
onions and carrot. Cover and cook 10 minutes,
stirring occasionally. Add the whole garlic
cloves, cook for one more minute, and then
pour in the lager and stock with the thyme,
pepper, bay leaves, mustard seeds, ham hock,
and sauerkraut. Bring to a boil. Return the
ribs to the pot, cover, and transfer to the
oven. Braise for 1 & 1/4 hours or until the
ribs and ham hock are quite tender. Add the
whole sausages, and continue cooking for
another 20 minutes. Remove the pot from the
oven and degrease the surface. Serve with
boiled new potatoes.
Spice Rub for Pork and Veal:
2 tsp dried thyme
2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp dried savory
1/2 tsp dried sage
1 T sweet Hungarian paprika
1 tsp dried mustard powder
Mix together all ingredients. Rub on the
meat before grilling, roasting, or braising.
Country Style Ribs and Sausage Braised with Sauerkraut and Amber Lager
2 & 1/2 T Spice Rub for Pork (see end)
3-4 lbs country-style ribs or thick-cut pork
chops, fresh or smoked
1/4 cup bacon fat or olive oil
2 large onions, thinly sliced
1 large carrot, coarsely diced
5 garlic cloves, peeled
1 12-oz bottle amber lager
2 cups beef stock
1 tsp dried thyme
2 tsp coarsely ground black pepper
2 bay leaves
1 T yellow mustard seed
1 ham hock
2 lb sauerkraut, drained
6 links (1&1/2 lb) sausage such as kielbasa,
bratwurst, or knockwurst
Preheat the oven to 350º F. Rub the spice mix
all over the ribs. Heat the bacon fat or
olive oil in a large Dutch oven or casserole
and brown the ribs in batches over medium
heat for 5 to 6 minutes at a time, being
careful not to crowd the pan. Remove the ribs
to a platter as they are browned.
Pour off all but 2 T of the fat, and add the
onions and carrot. Cover and cook 10 minutes,
stirring occasionally. Add the whole garlic
cloves, cook for one more minute, and then
pour in the lager and stock with the thyme,
pepper, bay leaves, mustard seeds, ham hock,
and sauerkraut. Bring to a boil. Return the
ribs to the pot, cover, and transfer to the
oven. Braise for 1 & 1/4 hours or until the
ribs and ham hock are quite tender. Add the
whole sausages, and continue cooking for
another 20 minutes. Remove the pot from the
oven and degrease the surface. Serve with
boiled new potatoes.
Spice Rub for Pork and Veal:
2 tsp dried thyme
2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp dried savory
1/2 tsp dried sage
1 T sweet Hungarian paprika
1 tsp dried mustard powder
Mix together all ingredients. Rub on the
meat before grilling, roasting, or braising.
Yup-many years T&T method to share
Ribs.
Refrigerated sauerkraut. I hate the canned stuff. Rinse it.
Juniper berries
Caraway seed
Garlic
Chopped onion
White wine
Chicken broth
Chopped cilantro
Mix all the stuff together except for the ribs. Put the ribs on top. Roast with alum foil over the top at 350 for a few hours. Take the foil off and roast for another couple hours- turning the kraut and the ribs once in a while. If it gets dry, add chicken broth.
Note: I usually put in a lb or two of cut up polish sausage just for extra flavor- and use it later for other stuff.
Ribs.
Refrigerated sauerkraut. I hate the canned stuff. Rinse it.
Juniper berries
Caraway seed
Garlic
Chopped onion
White wine
Chicken broth
Chopped cilantro
Mix all the stuff together except for the ribs. Put the ribs on top. Roast with alum foil over the top at 350 for a few hours. Take the foil off and roast for another couple hours- turning the kraut and the ribs once in a while. If it gets dry, add chicken broth.
Note: I usually put in a lb or two of cut up polish sausage just for extra flavor- and use it later for other stuff.
dawn_mo
Well-known member
To me ribs and sauerkraut are a comfort food so I make it the way
my mom did. Ribs, sauerkraut, sliced onions and black pepper in the pressure cooker. My favorite bread is seeded rye, but I don't like them in any other food. My MIL bakes them in the oven with the sauerkraut until it is all browned and crispy and I didn't really like it as well. But then she asked for ketchup...acckkkkkkkkkkkkkkkkk!
my mom did. Ribs, sauerkraut, sliced onions and black pepper in the pressure cooker. My favorite bread is seeded rye, but I don't like them in any other food. My MIL bakes them in the oven with the sauerkraut until it is all browned and crispy and I didn't really like it as well. But then she asked for ketchup...acckkkkkkkkkkkkkkkkk!