Ingredients

The following ingredients have 5 Servings
  • 1 (32-ounce) jar of home-style sauerkraut*
  • 1 cup applesauce, (unsweetened (homemade is best))
  • 3 tablespoons brown sugar
  • 3 teaspoons caraway seeds
  • 6 pork ribs, (bone-in-country-style, any visible fat removed**)
  • 2 tablespoons olive oil
  • Coarse salt (and freshly-ground black pepper to taste)
  • 2 medium onions, (chopped)
  • 4 to 5 garlic (cloves, chopped)

Instruction

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine sauerkraut, applesauce, brown sugar, and caraway seeds.  Add pepper to taste and set aside until ready to use.
  • Dry pork ribs with a paper towel and then sprinkle salt and pepper on both sides (not too much salt because there’s plenty in the sauerkraut).
  • Heat olive oil in a large pot or cast iron Dutch oven over medium heat.  Brown the pork ribs in batches (on both sides) to a nice golden brown.  Do not crowd the pork ribs in the pan.  Remove browned ribs to a plate and continue browning the remaining ribs.  When all the pork ribs are browned; set aside on a plate until ready to use.
  • Add chopped onion and saute until almost soft.  Add garlic and saute until fragrant.  Sprinkle a little salt over the onion/garlic, mixing well.
  • Remove 1/2 of the onion mixture and set aside in a bowl, leave the remaining 1/2 onion mixture in the Dutch Oven.  Layer 3 of the browned ribs on top of the onion mixture.  Layer 1/2 the sauerkraut mixture over the ribs.  Repeat layering with remaining 3 browned ribs, ending with the sauerkraut mixture.
  • Cover and bake approximately 2 hours.  Remove lid and bake an additional 1 hour or the until ribs are tender.  Meat should be tender and beginning to fall away from the bones.
  • When removing cooked meat, use a large spatula or spoon, trying to keep the meat and bone fairly intact, if you want to make a pretty presentation.
  • Makes 4 to 6 servings.