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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Veronica's Country Ribs and Sauerkraut Recipe

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This recipe for Veronica's Country Ribs and Sauerkraut is from Lutheran Church of the Redeemer Fellowship Cookbook, 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:  
1 T oil
2 – 2lb. jars sauerkraut, drained & rinsed
2 T butter or margarine
1 -14 oz. can chicken broth
3 lbs. country ribs
salt & pepper to taste
1 large clove of garlic, minced
¼ c brown sugar
1 c chopped red onion
2 c diced or sliced apples
1 t caraway seed
1 c shredded carrots
Directions:
Directions:
Although there are lots of ingredients, it’s well worth it. These are DELICIOUS! (Recipe is from a German friend of my sister’s.)

Heat oil and butter in Dutch oven over medium heat and brown ribs. Add garlic and cook with ribs until just golden. Remove ribs. Saute onions in drippings until just tender. Add caraway seed, sauerkraut broth, salt, pepper and brown sugar. Bring to a boil. Remove from stove, top with apples and ribs.

Cover and bake at 350 for 2-3 hours, or until pork is tender. Stir in carrots during the last 10 minutes of baking. Adjust seasoning to taste.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hours

 

 

 

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