3 largesauerkraut (preferably hebrew national)
1 largeonions, yellow, medium, finely chopped
1 lbbacon, double smoked
1 mediumapple (preferably granny smith), finely chopped
1 lpork broth
1 bottlewhite wine, your choice
1 largepork cuts of your choice (see notes)
2 Tbspolive oil
How to Make Sauerkraut
- 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!