Best 4 Old Country Sauerkraut N Ribs Recipes
Indulge in the tantalizing flavors of Old Country Sauerkraut and Ribs, a hearty and comforting dish that blends the tangy sourness of fermented cabbage with fall-off-the-bone tender pork ribs. Embark on a culinary journey to savor this classic comfort food, steeped in tradition and bursting with lip-smacking goodness. This recipe article presents two variations of the dish: the classic Old Country Sauerkraut and Ribs and a modern twist with Asian-inspired flavors. Both recipes offer step-by-step instructions, ensuring a hassle-free cooking experience. Discover the secrets to achieving perfectly tender ribs and how to balance the tanginess of sauerkraut with a medley of spices. Whether you prefer the traditional route or crave an exotic twist, this article has got you covered. Prepare to tantalize your taste buds and create a dish that will warm your soul and leave you craving more.
Here are our top 4 tried and tested recipes!
COUNTRY RIBS AND SAUERKRAUT
My family loves sauerkraut this way. My Aunt Florence made her own sauerkraut in a large old crock in her pantry at the farmhouse. This is a down-home (stick to your ribs)dinner.
Provided by out of here
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- First brown the ribs in a frying pan.
- Take the ribs out of the pan and now fry the bacon until crisp; then add chopped onion. When onion is cooked, add the Yoshida's, brown sugar, and water. Cook until bubbly.
- Put the ribs in a 5-quart Dutch oven and bake at 375°F for 2 hours, checking until nice and brown.
- When ribs are done, add the sauerkraut mixture and put back in the oven for 30 minutes--this will meld the flavors together.
SLOW-COOKER COUNTRY-STYLE RIBS AND SAUERKRAUT
It takes just 10 minutes in the morning to fill your slow cooker with the fixings for an old-fashioned, meaty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 5
Number Of Ingredients 7
Steps:
- In 3 1/2- to 4-quart slow cooker, place ribs, apple and onion. Top with sauerkraut, brown sugar and caraway seed; mix lightly. Pour wine over top.
- Cover; cook on Low heat setting 8 to 10 hours.
Nutrition Facts : Calories 410, Carbohydrate 16 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 12 g, TransFat 0 g
COUNTRY STYLE RIBS AND SAUERKRAUT
This is an easy delicious meal that will stick to your "ribs" :) Even if you aren't too fond of sauerkraut, the flavor of it turns out great in this dish.
Provided by Karen..
Categories Pork
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place meat in 9 x 13 baking dish or roaster pan.
- Cover with sauerkraut and sprinkle with brown sugar.
- Top with the undiluted soup.
- Cover and bake for 3 hours or until tender.
- Uncover the last 1/2 hour to brown.
COUNTRY PORK 'N' SAUERKRAUT
My mother and grandmother once ran a beanery for a train crew, which inspired a lot of my cooking. I adapted this recipe from one of theirs. The secret ingredient is the applesauce. When everything is cooked up, you wouldn't guess that it's in there, but the taste's just a bit sweeter. -Donna Hellendrung, Mineapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. , Cover and bake at 350° until ribs are tender, 1-1/2 to 2 hours.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 757mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 5g fiber), Protein 41g protein.
Tips:
- Choose the right sauerkraut. Not all sauerkrauts are created equal. For this recipe, you'll want to use a traditional German-style sauerkraut that has a tart and tangy flavor. You can find it in the refrigerated section of most grocery stores.
- Rinse the sauerkraut. Before using the sauerkraut, be sure to rinse it well under cold water. This will help to remove any excess salt or vinegar from the sauerkraut.
- Brown the ribs. Browning the ribs before braising them will help to develop their flavor. Be sure to brown them in a large pot or Dutch oven over medium-high heat.
- Add plenty of aromatics. Aromatics like onion, garlic, and celery will help to add flavor to the braising liquid. Be sure to add them to the pot along with the ribs.
- Use a good quality beer. The beer that you use in this recipe will contribute to the flavor of the braised ribs. Be sure to use a beer that you enjoy drinking.
- Braise the ribs until they are fall-off-the-bone tender. This will usually take about 2-3 hours. You can check the ribs for doneness by inserting a fork into the meat. If the fork slides in easily, the ribs are done.
- Serve the ribs with your favorite sides. Mashed potatoes, roasted vegetables, and green beans are all great options.
Conclusion:
Old-country sauerkraut and ribs is a classic German dish that is perfect for a special occasion. The ribs are braised in a flavorful mixture of sauerkraut, beer, and spices until they are fall-off-the-bone tender. Serve the ribs with your favorite sides for a delicious and satisfying meal.
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