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.
SPARERIBS AND KRAUT
This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.
Provided by JMIES
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
- Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
- Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
- Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.
Nutrition Facts : Calories 977.6 calories, Carbohydrate 43.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 6.5 g, Protein 62.4 g, SaturatedFat 22.2 g, Sodium 942.8 mg, Sugar 3.8 g
RIBS, SAUERKRAUT AND DUMPLINGS
My grandmother gave me this recipe 40 years ago. It was a favorite at all our family gatherings and church socials. Today my children are grown and off on their own, but whenever they come home to visit, they still ask me to prepare this memorable family dinner!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.
Nutrition Facts : Calories 639 calories, Fat 35g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1249mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 5g fiber), Protein 39g protein.
DOUBLE THE LUCK RIBS WITH SAUERKRAUT & CABBAGE
Sauerkraut could well be the next chicken soup, according to ABC News. Cabbage is packed with vitamins that boost the immune system and fermented cabbage contains lactic acid that aids digestion and can weaken infections. A recent U of NM study also concludes that eating cabbage and sauerkraut often may help ward off breast cancer. Where I grew up, sauerkraut was the dish of choice served on New Year's Day, so here's a recipe containing both sauerkraut and cabbage to bring you good health & good luck in 07! If you have kraut haters in your family, try adding the grated apple and onion, and you may find them begging for more. I serve this with buttery mashed potatoes or spaetzle.
Provided by San Marcos Sunshine
Categories One Dish Meal
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pour sauerkraut into a colander and rinse with cool running water; let drain. (You can also use jarred or bagged sauerkraut from the deli as a better alternative to canned kraut.)
- In a roasting pan about 10" x 14" mix together kraut, cabbage, 1/2 T. paprika, ½ teaspoons pepper, garlic, tomatoes and optional grated apple & chopped onions. (You can choose hot or mild Hungarian paprika or the ordinary domestic variety.) Dot with a little butter.
- Lay ribs on sauerkraut mixture, curved side up, sprinkle meat evenly with pepper, about ½ T. paprika, and a little salt if you choose. Tightly cover pan with foil and bake in a 375 degree oven for 1-1/2 hours.
- Mix together bread crumbs, about 2 teaspoons of paprika and salt & pepper to taste. Remove foil, turn ribs over, and sprinkle with crumb mixture.
- Bake uncovered until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.
- Cut ribs apart into serving size pieces and place on a platter surrounded with the sauerkraut.
- Do you feel the LUCK?
Nutrition Facts : Calories 1103.1, Fat 82, SaturatedFat 30, Cholesterol 275.6, Sodium 1917.8, Carbohydrate 31, Fiber 10, Sugar 12.3, Protein 60.8
JAYHAWK DOUBLE-CLUTCH PORK RIBS
The recipe and introductory text below are reprinted with permission from [Gameday Gourmet](http://www.ecookbooks.com/p-20642-espn-gameday-gourmet.aspx?affiliateID=10053) _by Pableaux Johnson._
Provided by Pableaux Johnson
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 300°F. Place the ribs in the center of an 18 × 24-inch sheet of heavy-duty foil. Bring up the sides of the foil, and double-fold one end to seal. Through the open end, add 1/4 cup of water. Double-fold the remaining foil, leaving enough room for heat to circulate. Transfer the ribs to a large, rimmed baking sheet. Bake until the ribs are tender, about one hour. Cool in the sealed packet for 30 minutes.
- 2. Meanwhile, oil the grill rack and prepare for a medium-hot fire. To make spice rub, combine all the ingredients in a cup.
- 3. Carefully open the packet, allowing the steam to escape. Transfer the ribs to another large, rimmed baking sheet; brush both sides with the mustard, then sprinkle with the spice rub and ground black pepper.
- 4. Place the ribs, meaty side down, on the grill rack. Cover and grill 15 minutes. Turn the ribs and brush with about one-third of the barbecue sauce; cover and grill 10 to 15 minutes. Turn the ribs and repeat. Brush the meaty side of the ribs with the remaining sauce, cover and grill until evenly charred, about five minutes. Drizzle the ribs with the honey and grill, uncovered, just until the honey sets, about five minutes longer.
SOUR-CHERRY-AND-FIVE-SPICE-LACQUERED RIBS
These fall-apart baby-back ribs are rubbed with warm spices and glazed with a gingery soy glaze, sour cherries add a sweet, tangy note. The ribs cook over indirect heat on the grill (or roast in the oven), then are charred over a high flame. Brush on more of the irresistible glaze before serving!
Provided by Anna Kovel
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Ribs: Stir together scallion greens, garlic, ginger, spices, and 2 tablespoons salt. Rub mixture evenly on both sides of ribs to coat. Cover and let stand at least 1 hour, or refrigerate up to 1 day; bring to room temperature before cooking.
- Glaze: Meanwhile, combine cherries, brown sugar, scallion whites, ginger, and vinegar in a saucepan; bring to a boil over medium-high heat. Stir to submerge cherries in bubbling liquid, skimming any impurities from surface. Reduce heat to medium and simmer, stirring occasionally, until cherries and scallions are very soft and liquid has reduced slightly, 40 to 45 minutes. Strain through a fine-mesh sieve, pressing to extract as much syrup as possible; reserve solids. Transfer strained syrup to a small saucepan; simmer over medium heat until reduced to 1 cup, about 15 minutes. Let cool completely. Transfer reserved cherry solids to a blender and purée into a thick sauce; season lightly with salt. Refrigerate glaze and sauce in separate airtight containers.
- Meanwhile, preheat oven to 325 degrees, or prepare a grill for indirect-heat cooking. Stir together soy sauce and oil; pour over ribs. Wrap ribs tightly in a double layer of parchment-lined foil, or place in a covered baking dish, and roast or cook over indirect medium-high heat 45 minutes. Uncover and brush liberally with thick sauce, then re-cover and return to oven or grill; continue to cook, brushing every 45 minutes, until meat is tender and can easily be pulled off with a fork, 1 hour, 30 minutes to 2 hours.
- Prepare grill for direct-heat cooking (or preheat broiler with rack 6 inches from heating element). Brush ribs with glaze and grill over medium-high heat, flipping once, until crisp and very browned at edges, about 5 minutes. Finish with a final brush of glaze and sprinkle with chopped cilantro and scallions. Serve with remaining glaze alongside.
More about "double the luck ribs with sauerkraut cabbage recipes"
SPARE RIBS, CABBAGE, AND SAUERKRAUT RECIPE - SIMPLY …
From simplyrecipes.com
10 BEST PORK SAUERKRAUT AND CABBAGE RECIPES …
From yummly.com
SPARERIBS AND SAUERKRAUT RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BAKED RIBS AND SAUERKRAUT RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (8)Category EntreeServings 6Total Time 2 hrs 40 mins
CROCK POT RIBS, CABBAGE AND KRAUT RECIPE | CDKITCHEN.COM
From cdkitchen.com
DOUBLE THE LUCK RIBS WITH SAUERKRAUT & CABBAGE
From lunchlee.com
RIBS AND SAUERKRAUT – BBQ PIT BOYS
From bbqpitboys.com
DOUBLE THE LUCK RIBS WITH SAUERKRAUT & CABBAGE - LUNCH …
From fooddiez.com
SPARE RIBS, CABBAGE, AND SAUERKRAUT | PUNCHFORK
From punchfork.com
POLISH RIBS WITH SAUERKRAUT {ŻEBERKA W KISZONEJ KAPUśCIE}
From polishyourkitchen.com
SPARERIBS - CABBAGE N KRAUT - BIGOVEN
From bigoven.com
DOUBLE RED-EYE ST. LOUIS–STYLE RIBS - GOOD HOUSEKEEPING
From goodhousekeeping.com
SAUTéED CABBAGE AND SAUERKRAUT - BUT FIRST WE BRUNCH!
From butfirstwebrunch.com
ANDREW ZIMMERN COOKS: PORK RIBS WITH SAUERKRAUT
From andrewzimmern.com
BOILED RIBS WITH SAUERKRAUT - BOSSKITCHEN
From bosskitchen.com
You'll also love