Cabbage Sauerkraut and Ribs

August 18, 2009, Posted by Carmen Lopez Marshall at 7:26 am | No Comments

Cabbage Sauerkraut and Ribs

Spare Ribs, Cabbage, and Sauerkraut
• 3 to 3 1/2 pounds pork spare ribs, bone-in
• 3 cloves garlic, thinly sliced
• 1 Tbsp caraway seeds
• 1 Tbsp cracked black pepper
• Kosher salt and freshly ground pepper
• 1 32-ounce jar of sauerkraut, drained
• 4 cups thinly shredded cabbage (about 1 medium head)
• 1 medium yellow onion, thinly sliced
• 2 Tbsp brown sugar
• 2 cups water
• 2 cups chicken stock
• 1 bottle of your favorite beer
• 1/4 teaspoon caraway seeds.

Method of cooking Cabbage Sauerkraut
1. Rub the ribs with garlic, caraway seeds, and cracked black pepper. Wrap in plastic wrap and refrigerate for up to 24 hours (if you have time, otherwise skip).
2. Preheat oven to 400°F. Unwrap ribs from plastic wrap. Season the ribs with salt and pepper. Wrap the ribs with aluminum foil and place them on a roasting pan. Bake for 1 hour 15 minutes, or until tender. Remove from oven and set aside.
3. Place sauerkraut, onion, caraway seed, brown sugar, and cabbage in a Dutch oven. Stir in beer, water, and chicken stock. Add pepper to taste. Reduce the oven temperature to 375°F. Bake the sauerkraut cabbage mixture, covered, for 3 hours.
4. Lower the oven temperature to 325°F. Place ribs over sauerkraut, cover and cook for an additional hour. Add more liquid if needed.
Serve the ribs with the sauerkraut. Good with boiled potatoes.
Serves 4 to 6.

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