SPARERIBS AND SAUERKRAUT
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.
Provided by Karyl Bannister
Categories Beef Bake Beef Rib Spring
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 300°F. Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over. Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan. For more ribs, get a bigger pan and more kraut.
- Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs - not the kraut - with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.
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Bikarm Rothor
[email protected]I'm not a big fan of sauerkraut, but I loved the spareribs.
Jana2 Moubayed
[email protected]This dish was a bit too spicy for my taste.
Agun Islam
[email protected]The spareribs were a bit overcooked, but the sauerkraut was delicious.
SR Gaming SiDe
[email protected]This dish was easy to make and turned out great! I will definitely be making it again.
Rajib Baidya
[email protected]I would definitely recommend this recipe to others.
mdsajedul islam
[email protected]This dish was amazing! The spareribs were so tender and flavorful, and the sauerkraut was the perfect accompaniment.
Karren Woodcock
[email protected]I'm not sure what I did wrong, but the spareribs were tough and the sauerkraut was bland.
Ahmad Asif
[email protected]This dish was a bit too salty for my taste.
Emily Hawthorne
[email protected]The spareribs were a bit dry, but the sauerkraut was very good.
Ronald Burks
[email protected]I made this dish for my family and they all loved it. The spareribs were so tender and the sauerkraut was delicious.
Bobye Powell
[email protected]I followed the recipe exactly and the spareribs turned out perfectly.
Mark Dunn
[email protected]This dish was a disappointment. The spareribs were tough and the sauerkraut was sour.
Marutlolle Mathabatha
[email protected]I'm not a big fan of sauerkraut, but I loved the spareribs.
Suzane Njuguna
[email protected]This dish was easy to make and turned out great! The spareribs were tender and juicy, and the sauerkraut was the perfect accompaniment.
Finlay Clardy
[email protected]The spareribs were overcooked and the sauerkraut was bland.
Rahma Ali hirsi
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the spareribs and the sauerkraut.
Antonio Savva
[email protected]The spareribs were a bit tough, but the sauerkraut was delicious.
Ahmed Mostafa
[email protected]These spareribs were fall-off-the-bone tender and the sauerkraut was tangy and flavorful. I will definitely be making this dish again!