- 3 large
- sauerkraut (preferably hebrew national)
- 1 large
- onions, yellow, medium, finely chopped
- 1 lb
- bacon, double smoked
- 1 medium
- apple (preferably granny smith), finely chopped
- 1 l
- pork broth
- 1 bottle
- white wine, your choice
- 1 large
- pork cuts of your choice (see notes)
- 2 Tbsp
- olive oil
How to Make Sauerkraut
- 1Start by draining your sauerkraut in a thin-wired collander. Rinse with cold water to remove some of the excess salt water.
- 2In a large skillet, saute the bacon in 1 tbls of olive oil until the fat starts to turn translucent.
- 3Add the diced onion, and saute with the bacon until the onion starts to soften.
- 4Pour 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.
- 5Add 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.
- 6Add the sauerkraut to the bacon/onion/apple, and stir to combine. Ensure that the sauerkraut is level.
- 7Thoroughly clean your skillet, because you'll be using it again.
- 8If you're using the country ribs for this recipe, add a generous amount of salt and pepper to each side.
- 9Brown 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.
- 10Preheat the oven to 375 degreed Fahrenheit.
- 11Pour 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.
- 12Heat the sauerkraut combo to boiling, then turn off the heat.
- 13Set 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.
- 14After 2 hours, remove the sauerkraut from the oven, and enjoy!