Pork and Sauerkraut Supreme
Featured Pinch Tips Video
- 2-1 lb can(s)
- bavarian sauerkraut, such as stokely's (bavarian sauerkraut has caraway seeds in it)
- 1 large
- onion, chopped or sliced ( i slice)
- 1 #2 sized can(s)
- peeled whole tomatoes (sliced--about 3 1/2 cups)
- 1/2 box
- light brown sgar
- 2 lb
- farmer or country style pork ribs
1Drain sauerkraut, but do not rinse. Spread sauerkraut in a 9 x 13" sprayed pan, or a deep lasagna pan.
2Spread onion on top.
3Layer the sliced tomatoes on top of the onion.
4Sprinkle tomatoes with the sugar. Do not stir.
5Top with ribs and cover with foil.
6Bake at 250 for 8 hours or at 300 for 5 hours. I have done both, depending on how much time I had.
7Remove foil for 3-5 minutes at the end of baking to enhance browning and if dish appears to be too juicy.