November 2019

Stewed Pork Ribs with Sauerkraut

Comfort food, German style! This recipe has been passed down for generations with warm memories. It is quite easily prepared. Simple ingredients, little prep and long baking time. You could perhaps use an Instant Pot, although some foods delivers much better flavor slow roasted or stewed in the oven, rather than using a pressure cooker or crock pot. Sauerkraut produces very moist and tender pork when stewed together, the flavor is absolutely marvelous!

It was my pleasure to pair this entrée with Great Frogs Blaufrankisch. This varietal exceeded my expectations ! When stewed for many hours with pork, sauerkraut becomes milder and slightly sweet, therefore Blaufrankisch with its medium body and rich, spicy flavor definately delivered!

Recipe

3-5 lbs Pork Spareribs, you can use country style which have more

meat.

2- 16oz pkgs fresh packaged sauerkraut . Found usually with the fresh

meats. sometimes with the frankfurters or cold cuts.

1 large onion, sliced

5-6 medium-large red potates, halved lengthwise or quartered.

salt and pepper to taste.

heat oven to 300 degrees

Heat skillet to medium high temperature. Salt and pepper pork and place in skillet to brown 2-3 min each side. Place meat in Dutch oven.

Place sliced onion on pork, spread sauerkraut evenly overtop. deglaze the pan with a bit of water of sauerkraut liquid ,(2-3 TBSP) to retreive cooked meat juices from the pan, pour over top. Cover.

Bake at 300 degree oven for 4-1/2 hours. remove from oven and add potatoes. Cover and return to oven for another hour-hour and a half until potatoes are tender. total cook time 5-6 hours.

Note: Recipe courtesy of Dotty Ouimette