Sauerkraut with Pork Ribs
Unfortunately my family doesn't like saurkraut and ribs. So, I don't make them anymore.
My Mom and I loved them. My Mom passed away many years ago. Right now I would love to just sit and giggle with her while having a great plate of Sauerkraut and Ribs with some great Jewish Rye bread.
- rack of pork ribs, cut between each rib
- 1/3 c
- brown sugar, light
- 3/4 tsp
- garlic powder
- 1/2 tsp
- onion powder
- sea salt, to taste
- mixture of peppers (melody) freshly ground, to taste
- large bottle of sauerkraut
- 3 tsp
- caraway seeds
- cooking apples, peeled, cord, cut in thick slices (optional)
- 2 tsp
- paprika, hot or mild
- 1 to 1 1/2 c
Rub the mixture over the ribs. Bake the ribs at 450* for 10 minutes, turn and bake another 10 minutes to quickly brown them.
Add the sauerkraut with the sauerkraut juice and the rib juices from the baking pan, and water to a large pot, add the crushed caraway seeds and the whole caraway seeds. Stir to blend. Add the ribs to the top. Cook with a jarred lid on a low light until ribs are almost cooked. Add the apple slices. Lightly stir the ribs and apples in the sauerkraut. Cook until the ribs are almost falling off the bones, but are done and tender.
Remove the ribs and add a bit of roux to thicken just ever so slightly. You may needed to add a little water.
Take the Kraut and place it in the middle of a hot serving dish. Add the ribs to the top and serve with
boiled potatoes that have been buttered and sprinkled with parsley.
Serve with New York Rye or Pumpernickel and butter.