Other Side Dishes
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sauerkraut (preferably hebrew national)
onions, yellow, medium, finely chopped
bacon, double smoked
apple (preferably granny smith), finely chopped
white wine, your choice
pork cuts of your choice (see notes)
Start by draining your sauerkraut in a thin-wired collander. Rinse with cold water to remove some of the excess salt water.
In a large skillet, saute the bacon in 1 tbls of olive oil until the fat starts to turn translucent.
Add the diced onion, and saute with the bacon until the onion starts to soften.
Pour the bacon/onion combo into the pot you'll be using to cook the sauerkraut. In this case, I prefer the black metal roasting pans.
Add the chopped apple to the bacon and onion and mix thoroughly to combine. The apple in this recipe removes some of the bitterness from the sauerkraut.
Add the sauerkraut to the bacon/onion/apple, and stir to combine. Ensure that the sauerkraut is level.
Thoroughly clean your skillet, because you'll be using it again.
If you're using the country ribs for this recipe, add a generous amount of salt and pepper to each side.
Brown each rib in the other tbl of olive oil, ensuring each side has been seared. They should be a golden brown color at this point.
Preheat the oven to 375 degreed Fahrenheit.
Pour the pork broth in to the pot of sauerkraut. At this point, then add enough white wine to come to roughly 1/2 inch below the sauerkraut level.
Heat the sauerkraut combo to boiling, then turn off the heat.
Set each rib on top of the sauerkraut, and push each one halfway in. After one half hour, turn the ribs so the other half in partially submerged.
After 2 hours, remove the sauerkraut from the oven, and enjoy!
Last Updated: Wed, Mar 3, 2010