- Food and Cooking»
- Main Dish & Side Dish Recipes»
- Pork Recipes
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?
- Making Sauerkraut | Wild Fermentation :: Wild Fermentation
Resources for fermenting a vast range of nutritious and delicious live-culture foods and drinks.
- Sauerkraut - Wikipedia, the free encyclopedia
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
More of my mother's recipes
- My Mother's Cooking - Stuffed Cabbage Prepared Two D...
My mother taught me to make stuffed cabbage pretty much like everyone else makes it when I was growing up. Later I learned about a French version which reconstructs the individual leaves to form a whole cabbage when you are done. Both recipes are pre
- My Mother's Cooking - Beef Pot Roast
One of my mother's standby recipes was for her beef pot roast. We all liked beef and this was a relatively easy one-dish meal. She would brown a chuck roast or a bottom round roast and then simmer it with onions partially covered with water. Halfway
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make
- My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo
- My Mother's Cooking - Macaroni and Cheese
My mother's recipe for macaroni and cheese is unique in that instead of a béchamel sauce, it uses eggs beaten with milk and finely chopped onion. This makes it a substantial meal which can be used as the main course for a meatless supper. It is also
- My Mother's Cooking - Norwegian Staples - Krube and ...
My mother learned to make Norwegian krube and lefse from her first husband's mother. These potato based Norwegian staples are easy to make, hearty and delicious. Krube is a large potato dumpling with a surprise in the middle and lefse is a thin, gril
- My Mother's Cooking - Chili Soup with Shell Noodles
My mother's soups were always hearty enough to serve as one-dish meals. Her recipe for chili soup is no exception. Made with ground beef, tomatoes, kidney beans, green peppers and shell noodles,it makes a complete meal. You can adjust the spicyness b
- My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
- My Mother's Cooking - Potato Dumplings
Potatoes and dumplings are a match made in heaven. Most European countries make some form of dumpling using potatoes. The Italians make gnocchi, the Germans make spaetzle, klosse and kneodle. the Norwegians make krube and the Hungarians make galuska,
- My Mother's Cooking - Green Split Pea Soup
When my mother baked a ham, she always saved the bone to make soup. This soup made with split green peas, potatoes and a carrot is both simple and tasty. Add a sandwich or some good bread or rolls and you have a complete meal. You can also make it wi