Saturday, 10 October 2009

Pork Ribs Cooked with Sauerkraut

Inevitably, when a person makes 4 1/2 large jars of sauerkraut, something then has to be done with it. Especially if a person thinks Mr. Ferdzy ought to be eating some of it, because I'm darned well not eating it all myself. This was actually quite warmly received. The apples sweeten it up a little, and there's plenty of other good things in there to keep him distracted.

This is a very easy dish which can just sit on the stove and simmer, until about an hour before you want to serve it. Start it early in the day, in other words. If you have a crockpot, this would work well there.

An amusing note about the sauerkraut - well it amuses me anyway - my litre jars (i.e they should hold about 4 cups) took in 12 cups of raw cabbage. It looks like I will get about 6 cups of sauerkraut out.

3 or 4 servings
3 hours or more, but only about 15 minutes of actual work

Ribs Cooked with Sauerkraut
1 to 1.5 kilos (2 or 3 pounds) pork ribs
2 tablespoons bacon fat or lard
2 cups water or broth
1 large onion
2 large apples
4 cups sauerkraut
salt & pepper
1 teaspoon dill seed
1 teaspoon caraway seed

Cut the ribs into sections of one or two rib bones. Brown them on both sides in the oil, and put them in a pot with the water or broth. Simmer until tender to falling off the bone, 2 hours at the least, or rather longer is fine.

Peel and chop the onion, and sauté it in the same pan the ribs were browned in. (Drain off any excess fat first.) Add them to the ribs. Peel, core and slice the apples, and add them. Add the sauerkraut and the seasonings. Continue to simmer for another 45 minutes to an hour.

Serve over mashed potatoes.

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