COUNTRY PORK RIBS WITH APPLES AND SAUERKRAUT RECIPE - (4.7/5)
Provided by WheretheMagicHappens
Number Of Ingredients 12
Steps:
- Remove the extra hunks of fat from the pork ribs. Put flour, salt and pepper iinto a gallon sized ziploc bag. Add the pork ribs 2 or 3 at a time, and shake until well coated. Add the oil to a dutch oven over medium-high heat. Add the pork and brown on all sides, adding a little more oil if needed. Remove pork from your pan. Add more oil if needed. Peel and core your apples and cut into chunks. Peel and slice your onions, cut in half once then slice into strips. Peel and mince your garlic. Over medium heat, add onions to the pan and stir them around. At this point you can turn the heat down low, cover them with a lid. Add the minced garlic after a few minutes, and set the timer for no more than 5 minutes or until they are translucent. Don't let the garlic burn! Add the sauerkraut, apples, pineapple, bay leaves and caraway seeds. Stir them around together until well mixed. Add the pork and lay them on top of the liquid mixture. Cover and simmer for about 3 hours. Check the hear in about 20 minutes to make sure it is simmering, not boiling. If your liquid evaporates you can add a little water, apple or pineapple juice. You want it to have liquid throughout the cooking time and until you serve. I give it a stir every hour or so to make sure it has enough liquid and is still happily simmering away. Add salt and pepper to suit your taste. Notes: We tend to use a ladle to fill our bowls right from the dutch oven when it's just the two of us! We like to eat it like a bowl of soup. When I serve it to guests, I remove the pork and place it on a warm serving plate and place the sauerkraut mixture around the pork. Add a nice salad and a hard roll for sopping up the liquid and you have yourself a meal. I have served this with boiled potatoes but they aren't necessary. I usually add 2 jars of sauerkraut because we like a higher ratio of sauerkraut to meat. This is a great recipe to make the day before. The flavors blend together even more by the next day. Another benefit to makeing it the day before: you can take the extra fat off easier as it is sitting on top when cold. You can remove it with a fork or a spatula.
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Kato Santoes
[email protected]I would definitely recommend this recipe to anyone who loves pork ribs.
MD Rifat Akon
[email protected]This recipe is a bit too complicated for me.
Jeremiah Rivera
[email protected]I've tried this recipe with different types of pork ribs and they've all turned out great.
Ishwor Limbu
[email protected]I'm not sure what I did wrong, but my ribs turned out tough.
Maria Moore
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Robinah Katusabe
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Zaidoon Bawwab
[email protected]I didn't have any apples on hand, so I used pears instead. They worked great!
JenWill Series
[email protected]This recipe is a bit too sweet for my taste.
Amy Louden
[email protected]I'm not a big fan of sauerkraut, but I loved the apples in this recipe. The ribs were also very tender.
Teng Cha
[email protected]This recipe is a great way to use up leftover pork ribs.
MD Hasanur Rahman
[email protected]I substituted chicken broth for the apple juice and it turned out great. The ribs were very moist and flavorful.
Awara Badal2020
[email protected]This recipe is a bit time-consuming, but it's worth it. The ribs are amazing!
Valerie Recktenwald
[email protected]I've tried this recipe twice now and it's always a hit with my family. The ribs are always tender and flavorful, and the apples and sauerkraut add a nice touch.
Dero Mwesh
[email protected]The ribs were a bit dry, but the apples and sauerkraut were delicious.
Fortnite EditGod
[email protected]I followed the recipe exactly and the ribs turned out perfect. The meat was so tender and juicy, and the apples and sauerkraut were a great addition. This is a keeper!
Producer Dave Biggz
[email protected]This recipe was absolutely delicious! The pork ribs were fall-off-the-bone tender and the apples and sauerkraut added a perfect balance of sweetness and tang. I will definitely be making this again!