Country Pork Ribs With Apples And Sauerkraut Recipe 475

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.

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.

Steps:

• Brown ribs in slow cooker pot (or skillet) on top of range over medium heat.
• Season with salt and pepper.
• Transfer cooker pot to base unit or meat from skillet into cooker pot.
• Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs.
• Sprinkle with celery seed.
• Cover and cook on low for 7 to 9 hours or high for 3 to 4 hours until meat is tender.

Steps:

• Heat oven to 450°F degrees.
• Cut ribs into serving pieces.
• Place in 13x9-inch pan; sprinkle with salt and pepper.
• Bake uncovered for 20 minutes.
• Reduce oven to 350°F degrees.
• Remove ribs; drain fat from pan.
• In same pan, combine sauerkraut, sugar, apples, onion, and water.
• Spread it all out evenly.
• Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.