Best Best Ever Spareribs With Potatoes Recipes

DUTCH OVEN SPARERIBS, SAUERKRAUT AND POTATOES SUPPER

Steps:

• Melt margarine in pan.
• Add onions and celery and cook til gender and golden.
• Add remaining ingredients except for meat, potatoes and sauerkraut.
• Simmer 20 minutes.
• Brown ribs in Dutch oven.
• Add sauerkraut and sauce.
• Cover and cook til ribs are tender - 1 hour or so.
• Turn ribs occasionally.
• Add potatoes and cook 20-30 minutes.

COUNTRY RIBS DINNER

Steps:

• Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours., Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.

BARBARA'S COUNTRY STYLE RIBS, SAUERKRAUT AND POTATOES

Steps:

• In dutch oven, cook ribs in small amount of water until tender.
• Add sauerkraut and caraway seeds.
• Add potatoes and cook until done.
• This can be all put into slow cooker and cooked.

PORK SPARERIBS WITH MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne, and tarragon. Reduce heat and simmer 5 minutes.
• Place rack in roasting pan and brush with oil. Place ribs on rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce.
• Remove and section ribs. Serve sticking out of mashed potatoes, to resemble a hedgehog.
• Preheat oven to 350 degrees F. Slice off ends of potatoes. Coat each potato in salt and bake for 1 1/2 hours.
• Remove potato from skins and place in a bowl. Heat a little clarified butter in pan. Add bacon and fry until crisp. Remove bacon with slotted spoon and add to potato. Mash in butter, and season with salt, pepper, nutmeg, and juice. Add egg white and whisk until smooth. Serve in a mound, speared by ribs.
• Yield: 4 servings
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

BONNIE'S SPARERIBS AND CABBAGE RECIPE - (4.8/5)

Steps:

• Cook spare ribs in a dutch oven, cover (just barely) with water. Boil gently for 1 - 1 1/2 hours. Slice onions and place on top of meat Peel potatoes, quarter them and lay on top of onions. Slice cabbage into 6-8 wedges, arrange on top of potatoes. Cover and simmer