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August 12, 2011
Country Ribs & Sauerkraut
Hearty Meat Dishes
Prep time:
39 minutesbaking time:
2 minutes“Grandma liked the flavor that the cloves gave this Bavarian dish.”
Ingredients
Serves 8
- 5 to 6 pounds country-style pork spareribs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, divided
- 28 ounces sauerkraut, rinsed, drained
- 1 1/2 cups coarsely chopped cooking apples
- 1 1/2 cups chicken broth
- 3/4 cup chopped onion
- 8 whole cloves
- 3 tablespoons firmly packed light brown sugar
- 2 teaspoons chopped fresh parsley
Directions
1
Preheat the broiler to 450°F.
2
Arrange spareribs on the rack of a shallow roasting pan. Sprinkle spareribs with salt and 1/4 teaspoon black pepper. Broil 6 inches from heat, turning frequently, for 30 minutes to brown spareribs. Reduce oven temperature to 325ºF.
3
Mix the sauerkraut, apples, broth, onion, cloves, brown sugar and remaining black pepper in a large bowl.
4
Arrange spareribs in a 15 × 11-inch baking pan. Spoon sauerkraut mixture over spareribs; cover with foil.
5
Bake the spareribs, basting twice with pan drippings, for 2 hours. Transfer spareribs and sauerkraut mixture to a large serving platter. Remove the cloves and discard. Sprinkle with parsley. Serve hot.
Variations(0)
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Grandma's Secret Tips!
Grandma's Secret Tips!
When Grandma's broiler became unreliable to use for long broiling times, she browned these ribs on the stove top instead of risking burning the ribs. She cut the ribs into pieces, then browned them thoroughly in a large skillet over medium-high heat.
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