Spareribs & Sauerkraut
Makes 8 servings
Ingredients
6-7 pounds pork loin country-style spareribs
Salt and pepper
3 pounds prepared sauerkraut
1-1/2 cups coarsely chopped cooking apples, such as Yellow Delicious or Granny Smith
3/4 cup coarsely chopped onion
8 whole cloves
2-4 TB brown sugar
1/4 tsp black pepper
1-1/2 cups chicken broth
Chopped fresh parsley
Directions
Preheat broiler/grill. Arrange the ribs in a shallow roasting pan, and sprinkle with salt and pepper to taste on all sides. Broil 6 inches from heat, browning all sides; this will take about 30 minutes.
Reduce oven to 325F. Drain sauerkraut very well. In a deep, heavy Dutch oven, combine kraut and the remaining ingredients except parsley. Arrange ribs on top, pushing them down into the sauerkraut. Cover and bake for 2 hours. Baste twice by spooning pan juices up over the ribs. Make sure the liquid does not cook away; if it gets low, add more broth (this will not be a problem if you use a heavy pan). Transfer ribs and sauerkraut to a large platter, and sprinkle with parsley.
Recipe courtesy of Cooking from Quilt Country, Marcia Adams
Makes 8 servings
Ingredients
6-7 pounds pork loin country-style spareribs
Salt and pepper
3 pounds prepared sauerkraut
1-1/2 cups coarsely chopped cooking apples, such as Yellow Delicious or Granny Smith
3/4 cup coarsely chopped onion
8 whole cloves
2-4 TB brown sugar
1/4 tsp black pepper
1-1/2 cups chicken broth
Chopped fresh parsley
Directions
Preheat broiler/grill. Arrange the ribs in a shallow roasting pan, and sprinkle with salt and pepper to taste on all sides. Broil 6 inches from heat, browning all sides; this will take about 30 minutes.
Reduce oven to 325F. Drain sauerkraut very well. In a deep, heavy Dutch oven, combine kraut and the remaining ingredients except parsley. Arrange ribs on top, pushing them down into the sauerkraut. Cover and bake for 2 hours. Baste twice by spooning pan juices up over the ribs. Make sure the liquid does not cook away; if it gets low, add more broth (this will not be a problem if you use a heavy pan). Transfer ribs and sauerkraut to a large platter, and sprinkle with parsley.
Recipe courtesy of Cooking from Quilt Country, Marcia Adams
