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
SIMPLE SPARERIB & SAUERKRAUT SUPPER
This recipe simplifies our busy lives and lets us celebrate family time with a hearty meal that is on the table fast. - Donna Harp, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.
Nutrition Facts : Calories 590 calories, Fat 37g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 1285mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 4g fiber), Protein 30g protein.
MOM'S SPARE RIBS AND SAUERKRAUT
Steps:
- Empty sauerkraut and stewed tomatoes into a 9 x 13 inch baking dish (use a larger dish if you have a lot of ribs).
- Place onion rings in juice. Arrange ribs on top of everything. Salt and pepper to taste.
- Cover with foil and cook in a 350 degrees F oven for one hour or until ribs are COMPLETELY done. This may take up to two hours. The leftover juice in the pan is GREAT on baked potatoes with a little sour cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OLD-COUNTRY SAUERKRAUT 'N' RIBS
This simple one-pan dish is a complete meal and takes little time to prepare . Whenever I served this to my family I felt they were getting a hearty meal. It became a favorite. -Helen Wentz North Fort Myers, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Layer the potato, sauerkraut and ribs in a greased 11x7-in. baking dish. Combine the ketchup, molasses and Worcestershire sauce; pour over the ribs. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until meat is tender. Remove ribs and cut into two-rib portions before serving.
Nutrition Facts : Calories 647 calories, Fat 31g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 1482mg sodium, Carbohydrate 65g carbohydrate (30g sugars, Fiber 5g fiber), Protein 29g protein.
SPARE RIBS WITH SAUERKRAUT
Posting for ZWT6 German/Benelux region. Recipe is from germancookbooks.com Authentic German Home Style Recipes. AKA SCHWEINERIPPEN MIT SAUERKRAUT
Provided by Papa D 1946-2012
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.
- In a large Dutch oven sauté the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally.
- Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.
- Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of sugar.
Nutrition Facts : Calories 1021.8, Fat 76.9, SaturatedFat 24, Cholesterol 227.2, Sodium 1819.6, Carbohydrate 30.1, Fiber 10.2, Sugar 10.9, Protein 47.7
RIB TIPS AND KRAUT
Baking the rib tips in sauerkraut really tenderizes the meat.
Provided by Rachelle
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 2h25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Mix salt, chili powder, garlic powder, and onion powder together in a bowl. Rub spices on ribs.
- Sear rib tips on the preheated grill until spices start turning black, 3 to 4 minutes.
- Pour sauerkraut into a large baking pan; mix in grilled rib tips. Cover tightly with aluminum foil.
- Bake in the preheated oven until ribs are tender, about 2 hours. Remove from the oven, stir, and let sit for 5 to 10 minutes.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 3.4 g, Cholesterol 90 mg, Fat 22.8 g, Fiber 1.9 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1326.6 mg, Sugar 1.2 g
COUNTRY-STYLE RIBS & KRAUT
My wife isn't a big rib eater of any kind, but she likes them when I make them like this.....really hits the spot on a cold day!
Provided by Ackman
Categories One Dish Meal
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Season Ribs & place in a crockpot.
- Rinse & Drain Kraut, thoroughly in cold water.
- Mix Kraut with the Caraway Seed, chopped Onion & season salt.
- Place Kraut mixture on top of Ribs.
- Empty can of soup on top of kraut & then the butter.
- Turn crockpot on LOW setting & cook for 8 hours.
- (This also works great with a Pork Bott Roast or Bratwurst).
Nutrition Facts : Calories 1017.7, Fat 77.2, SaturatedFat 28.7, Cholesterol 257.6, Sodium 2180.3, Carbohydrate 18, Fiber 6.5, Sugar 6.3, Protein 61.6
RIBS AND KRAUT
I got this recipe from the Paula Dean show. It is soooo yummy and the ribs and potatoes come out perfect. I hope you enjoy this - my family loves it. This recipe makes a lot. It's great for nights when you are going to have company. I served 8 people easily. The one pot meal appeal makes it an easy fix. Be sure to use the baby back ribs as I have listed in the recipe. I put this in there rather than saying ribs because these work the best with this recipe..
Provided by quick meal
Categories One Dish Meal
Time 3h10m
Yield 8 plates, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- put oil in a large oven proof pot (I use cast iron).
- brown ribs in the bottom of the heated pot.
- Remove ribs from pot.
- Cook onion in pot just until they start to turn brown.
- Add the potato halves.
- Put ribs in pot over onions and potatoes.
- Pour sourkraut in pot on top of onions, ribs and potatoes.
- Pour water over kraut.
- Put lid on pot and put in oven at 350 degrees for 3 hours.
- Remove and enjoy!
Nutrition Facts : Calories 855.4, Fat 49.9, SaturatedFat 17.4, Cholesterol 178.3, Sodium 1223.5, Carbohydrate 57, Fiber 9.4, Sugar 6.7, Protein 44
RIB TIPS
Lem's and Barbara Ann's are the two best reasons we can think of for a trip to Chicago. Barbara Ann's links and Lem's rib tips with fries make a feast fit for royalty, and that's how you'll feel from first bite to last. James Lemon, proprietor, has lived on Chicago's South Side since he moved from Mississippi in 1942. Later he joined his other brothers to help run the barbecue joint established by the oldest brother, Miles, a.k.a. "Lem," in 1951. The brothers had a history of barbecuing hogs in a homemade brick pit their father built in their hometown, Indianola. Today James is the only surviving brother, and we're thankful he is still running the business. We're big fans of rib tips. There's no duplicating Lem's rib tips with "spicy gravy"-that's what Mother Lemon called her special barbecue sauce-but when you can't be in Chicago, we hope our rib tips and spicy sauce will provoke some good memories.
Provided by Food Network
Categories main-dish
Yield Serves 4 to 6
Number Of Ingredients 20
Steps:
- To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
- To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature.
- Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.
SPARE RIBS AND SAUERKRAUT
Steps:
- Brown ribs in oil. Add salt and pepper.
- Put sauerkraut in bottom of pan. Sprinkle with sugar. Place ribs and potatoes over kraut. Add water and cover.
- Cook till meat and potatoes are tender.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRILLED PORK RIBS AND SOUR KRAUT
This is a dish that I've been making for 20 years. When I was in grade school I used to think I didn't like ribs, mainly because my dad just couldn't cook them properly. The secret is the marinating (something dad didn't do). It takes time but it is worth the effort. I use 2 BBQ grills when I do this. One to grill the meat on and the second to start and add fresh coals as needed.
Provided by chefmick
Categories Very Low Carbs
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix brine solution and marinate ribs overnight in covered non reactive container. You will need to make enough brine to completely immerse ribs so I kept the math simple.
- In BBQ grill start coals about 1 1/2 to 2 hrs before cooking. You want a nice medium to medium/low heat on the coals. When the coals are ready, use tongs to move coals to outer edges of grill. This is making room for the steaming pan. (I use a 9x12 pan.).
- Mix steaming solution and fill pan 1/2 way. Place pan in center of grill and move coals so that they coat evenly from the edge of BBQ to the pan. (You will need to keep an eye on the steaming solution as it will evaporate away) Keep the pan filled during the grilling process.
- Spray grill with non stick olive oil spray and place on BBQ.
- remove ribs from brine solution and place on grill fat side down. Close lid.
- Mop ribs with mopping solution every 20 minutes or so turning each time you mop.
- If ribs start to cook to fast open lid vents to let some heat out. (cooking to fast will result in tough ribs and no one likes that.).
- Depending on size of grill and amount of ribs this will from 5 to 10 hours.
- I prefer a slightly crispy outside to my ribs so I stop mopping in the last hour of grilling. But do continue to turn every 20 minutes or so.
- Test ribs for tenderness with meat fork. (I like my ribs to almost fall off of the bone.).
- 30 Minutes before ribs are done cooking place sour kraut in cast iron dutch oven and place ribs in pot to simmer. (This will finish the ribs to desired tenderness and share flavors between the meat and the sour kraut.).
- Serve with your favorite side dishes and salads.
Nutrition Facts : Calories 1038.9, Fat 72.6, SaturatedFat 26.3, Cholesterol 260.7, Sodium 17462.7, Carbohydrate 22.5, Fiber 14.6, Sugar 8.8, Protein 70.8
PORK RIBS AND SAUERKRAUT-HILLTOP STYLE
My family roots are half Irish and half German. This comforting, cold and windy night favorite has scored big with my family. Best served with fluffy mashed potatoes and a big glass of cold milk!!
Provided by Hilltop Farm Guy
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place sauerkraut in a large roasting pan.
- Place ribs on top of kraut and add the chicken broth- pouring it over the ribs.
- Cover roaster and slow roast in 300 degree oven for about 2 1/2 hours. Shorten cooking time by raising temperature to 375 degrees for 1 1/2 hours if you are in a hurry.
- Watch out when you remove the lid because the aroma may drive you to dig in before it's out of the oven!
- Serve individually with mashed potatoes, placing some of the kraut and juice on the potatoes. Or serve family style with ribs on top of kraut.
- Extended cooking tends to melt the kraut into the broth so if you are cooking it for a long time, add even more kraut. It's good as a leftover too.
Nutrition Facts : Calories 570.7, Fat 38, SaturatedFat 13.4, Cholesterol 156.5, Sodium 2071.1, Carbohydrate 10.2, Fiber 6.6, Sugar 4.4, Protein 47.8
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