German Sauerkraut w/ Bacon Sausage & Baby Back Rib
Rose Mary Mogan
My husband really loves meat, & any dish that has lots of meats he will always enjoy.
I started with pan frying a thick sliced country Bacon to add flavor then used some of the fat to sauté the sausages. I tried to build on the flavors, with the use of garlic, onions, peppers and the apples. Then to take the edge off the kraut I cooked it using Apple Cider & brown sugar. My husband thought it was my best KRAUT DINNER YET. It is a vey comforting & satisfying meal.
- 2 medium
- slabs baby back ribs about 4-6 pounds
- 2 lb
- smoked sausage or polish
- 1/2 lb
- thick sliced country bacon
- 3 lb
- yukon gold potatoes -boiled
- 2 large
- green bell peppers, cut into thick strips
- 2 jar(s)
- 28 oz each german style sauerkraut drained if desired
- 2 tsp
- caraway seeds, optional
- 2 large
- 8 clove
- garlic, minced or sliced
- 3 large
- apples cored & sliced
- 2/3 c
- brown sugar
- 1 1/2 c
- apple cider
- steak seasoning, garlic powder & paprika to season ribs or spices of your choice
How to Make German Sauerkraut w/ Bacon Sausage & Baby Back Rib
- 1You are going to love this one pot wonder. You can use a lot less than I did, but I made enough for at least 2 days. Remove the thin membrane from the back side of the ribs, then season with spices of your choice. I used my special blend of ROSE MARY'S SPICE BLEND for MEATS posted here.
- 6Saute the onions, peppers, garlic & apples in same skillet till crisp tender. Then combine with sauerkraut, and add brown sugar and stir to mix. NOTE YOU MAY ALSO CHOOSE TO ADD THE RAW FRUIT AND VEGGIES TO THE KRAUT WITHOUT COOKING FIRST SINCE IT WILL COOK IN THE OVEN FOR A LONG TIME ANYWAY. Which ever method you prefer.
- 10Add a hearty layer of the Kraut mixture to the bottom of the large skillet, ten top with a layer of the ribs, or add all of the ribs as I did, and then top with the remaining kraut mixture. Pour in the apple cider, cover with a tight fitting lid or foil and place in preheated oven & cook for 2 1/2 hours, or until mixture is almost tender.