"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pork Ribs & Sauerkraut Recipe

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This recipe for Pork Ribs & Sauerkraut, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana Gereski
Added: Tuesday, September 4, 2007


3 or 4 pork country ribs
1 rack pork spare ribs
8-10 peppercorns
3 bay leaves
1 2lb. bag of sauerkraut (drained)
2-3 Tbsp. yellow mustard
2 Tbsp. worcestershire sauce
1-2 Tbsp. soy sauce
dash of garlic salt
salt to taste (optional)
1 can (20 oz.) of chunk pineapple

In a large of pot of water (enough water to cover the ribs), add the peppercorns, bay leaves, and the country and spare ribs and par boil the ribs for 10-12 minutes. Then cut the spare ribs in sections of 1-2 ribs (you can do this before par boiling too). Also, cut some of the meat off of the country ribs. Remove the ribs from the water and add the sauerkraut and simmer for 20-30 minutes. Take 3 cups of the sauerkraut water and put in a bowl. Add the mustard, worcestershire sauce, soy sauce, and pineapple and mix them together. Spray a baking pan (approx. 11x13) with cooking spray. Place the cut up ribs in the pan in a single layer. Sprinkle with garlic salt and salt. Drain most of the remaining liquid from the sauerkraut and layer the sauerkraut over the ribs. Pour the pinepapple mixture over the sauerkraut and ribs. Bake at 375 for 30 minutes and cover with aluminum foil. Remove aluminum foil and continue baking for another 15-20 minutes.




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