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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sauerkraut & Spareribs Recipe

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This recipe for Sauerkraut & Spareribs is from A Family Cook, Made with Love!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs of Sliced Pork Butts or pork spare ribs. Pork Butts are preferred.
5 lbs of either Red Russet Potatoes or Yukon Gold's
6 - 20 oz jars of "Franks" or Libby's SaurKraut
Salt to taste
Pepper to taste
1 tbsp Brown Sugar
Directions:
Directions:
Brown pork on both sides to sear the meat. Do not cook til done. Make sure to season meat with garlic salt and pepper prior to browning.

Place seared meat in a large roasting pan (bottom layer) Magnalite Roaster preferred.
Peel potatoes and place on top of the meat.
Pour SaurKraut & juice ontop of the Potatoes and Meat and add the tbsp of brown sugar. Cover the roaster with lid (tightly) and place in the oven at 300º for 3.5 hours. The meat will be tender. Salt and Pepper to taste when served. Serve in a bowl with Black Rye bread and real salted butter. Don't forget to accompany this dish with a cold, hearty dark beer - homade is prefered.
Personal Notes:
Personal Notes:
My Mother was the best cook in the world. Her Mom was the best pie baker in the world. Thanks Mom and Grandma for this traditional meal. Love Patrick

 

 

 

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