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Baby back rib meat and Kraut Recipe

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This recipe for Baby back rib meat and Kraut, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Tuesday, September 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 rack of Baby back ribs
1 27 oz can of "Quality Kraut"
1 tsp balsamic vinegar
Pinch of caraway seeds (optional)
1 Tablespoon brown sugar
1 medium chopped onion
Dry rub for beef, your choice.

Directions:
Directions:
1.Start by preparing the ribs. Remove the membrane on the bone side of the ribs. Apply your choice of Dry Rub, on all rib surfaces. Wrap in plastic wrap or foil and store in fridge for at least 8 hours. Remove ribs from fridge, remove from plastic or foil and place in oven safe dish and roast at 425 degrees for an hour. Turn oven temp. Down to 325 degrees, and continue to bake for another 1 1/2 hours or until tender. Remove from oven, and let cool before removing meat from bones. 2. Drain and rinse sauerkraut, and boil kraut for ten min. in boiling water, drain. 3. Add sauerkraut to large frying pan, add rib meat, caraway if desired, and chopped onion. 4. Put pan on medium low heat, add brown sugar and balsamic vinegar. Cook for about an hour, Stir mix occasionally to prevent from burning. Season with salt and pepper to taste.-- Servings: 4




 

 

 

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