Braised Pork and Sauerkraut
Pork ribs braised in a low, slow oven with sauerkraut and brown sugar. Serve with mashed potatoes for Sunday dinner on a cold winter night.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 300º. Trim any excess fat from the ribs.
In a large dutch oven, put 1 can of sauerkraut, with juices, into the pot and spread along the bottom. Place one layer of pork ribs on top of sauerkraut. Season with salt and pepper. Add another can of sauerkraut over the ribs. Sprinkle generously with brown sugar. Repeat with another layer of pork ribs, salt and pepper, another can of sauerkraut. Top with brown sugar. (So I did two layers of pork and 3 cans of kraut. You may want or need another can of sauerkraut. Just adjust to your amount and size of ribs and pot.)
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Continue Reading at Thehungrybluebird →Chef's Notes
You can use spare ribs, back ribs, country ribs, pork shoulder ~ they all work. I used meaty pork loin back ribs in these photos.
I used over 5 pounds in this recipe, two layers in a large Dutch oven.
Sometimes I add a little extra caraway seed, totally optional. I prefer Frank's Bavarian-style kraut for this recipe, which has caraway in it.
The amount of brown sugar is your preference. I just eyeball it and sprinkle away, maybe a cup or so, total. You don't want it too sweet!
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Reviews from the Original Source
I have made this recipe ,but i substituted apple juice for water.nice sweet taste since apples and pork pair well together.
Did I just hear the ring-a-ding of the dinner bell?
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