My Mother's Cooking - Spare Ribs with Sauerkraut
Spareribs and Sauerkraut
My Mother's Cooking
What is sauerkraut and how can you make it at home?
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Spareribs with Sauerkraut
Each year, my mother canned about 40 quarts of sauerkraut using cabbage that we grew in our own garden. Then in the winter, she frequently made sauerkraut.
Sometimes she simply boiled it in a kettle and added kielbasa or pork neck bones. However, I liked it best when she baked it with a rack of pork spare ribs on top. Remember that this was more than 50 years ago when spare ribs were still cheap and long before everyone had a backyard grill.
For those of you who say that you don’t like sauerkraut because it is too sour I would guess that you didn’t rinse the sauerkraut well enough. Please note that the juice is there to pickle and preserve the sauerkraut and it should not be used to cook with.
I always rinse the sauerkraut at least four times before using it. I drain each quart of sauerkraut in a colander and squeeze the juice out by pressing down on it with my hand. Then I run warm water over it and repeat the process three more times. Just try it and you will like it.
2 - 32 Oz. Jars of Sauerkraut
2 Medium Onions
2 Apples (Granny Smith or Macintosh work well)
1 Tablespoon Salt
1 Teaspoon of Black Pepper
1 Rack of Pork Spare Ribs (or less depending on your pan size)
- Rinse each jar of sauerkraut four times as described above.
- Peel the onions and cut them in half parallel to the rings. Then slice each half into ¼ inch thick slices that should readily separate into semicircular pieces.
- Cut the apples in half and remove the cores and stems. Then slice each half into ¼ inch slices.
- In a large roasting pan layer half of the sauerkraut. Then evenly spread half of the apple slices. Finally spread out half of the onion slices.
- Liberally pepper the surface but Do Not Add Any Salt. The sauerkraut will probably be salty enough.
- Repeat this process with the other half of the ingredients.
- Finally rinse the spare ribs under warm water and pat them dry with paper towels.
- Liberally salt and pepper the ribs and place them on top of the sauerkraut with the fat side up.
- Cover the pan and place it in a 300 F preheated oven. Bake for about 1 hour and check to see if the spare ribs have browned.
- Turn the ribs over and continue cooking for another 45 minutes. They should just about be ready to fall off of the bones.
- Remove the roasting pan from the oven and let it stand for 15 minutes before serving.
Serve with boiled potatoes, mashed potatoes or mashed potato dumplings. I normally don’t drink wine with this meal, but a nice glass of beer would go very well.
Pennsylvania Dutch Pork and Saurkraut
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