Best Spareribs And Kraut Recipes
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
OKTOBERFEST KRAUT, SAUSAGE/SPARERIBS AND POTATOES
My dear husband has evolved this recipe over the years. He almost always makes it, but the other day he wrote it down since he was going to be home late and we had guests coming for dinner to have this very dish. I decided it needed to be shared since we have so many requests for it and after all, it's amost Oktoberfest time. We eat it at least twice monthly, and simply vary it a bit with the meat. This can also be made in the crockpot and cooked at least 4 hours on high and 4 hours on low. You may have to experiment since crockpots are different.
Provided by Judikins
Categories One Dish Meal
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a 5-6 quart heavy Dutch oven, add 1 tablespoon olive oil.
- Brown sausages or ribs.
- While they are browning, drain and rinse kraut at least twice to remove the excess salt.
- Chop onion.
- When sausages/ribs are browned, place them aside on Dutch oven lid.
- FILL POT: Handful of kraut, add wieners, fil in with onions, add more kraut, add sausages, fill with remaining onion, and add last of kraut, all in layers.
- Add contents of beer and 2 tablespoons brown sugar. The alcohol cooks away so don't worry, it does add a great deal to this recipe.
- Add applesauce.
- Add water to surface of kraut.
- Liberally apply black pepper.
- Add potatoes.
- Bring to boil, cover tightly and simmer 3-4 hours (don't shorten the time, this is critical), checking periodically so it doesn't dry out.
- Serve with sour cream or plain yogurt and a high quality mustard. I prefer Country Dijon or German, my DH prefers yellow. Either way, enjoy, my friends!
Nutrition Facts : Calories 457.2, Fat 26, SaturatedFat 9.6, Cholesterol 42, Sodium 1541, Carbohydrate 40.5, Fiber 5.9, Sugar 12.8, Protein 12.8
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