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Some recipes call for baking this but it's a good top of the stove dish too.
German Spareribs with Sauerkraut
2 to 3 lbs. pork spare ribs 2 16 oz. cans or bags of sauerkraut 3 tablespoons canola oil or other fat 1/2 cup white wine 1 1/2 cups water 1 medium onion (diced) 1 apple (grated) 1 bay leaf 3 whole cloves salt, pepper
Cut the ribs into 1 or 2 rib portions.Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs. Sprinkle with pepper and set aside.
In a large pot) sauté the onion in fat until translucent. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally. Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 hour or longer. Check the liquid level occasionally and add small amounts of water only if it looks dry. Season with salt and pepper to taste
Instead of cloves, some people toss in caraway seeds. Also you can peel and cube a potato and add it to the pot about 1/2 before the end of cooking.
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