Best Country Pork Ribs With Apples And Sauerkraut Recipes

SLOW-COOKER COUNTRY-STYLE RIBS AND SAUERKRAUT

Steps:

• In 3 1/2- to 4-quart slow cooker, place ribs, apple and onion. Top with sauerkraut, brown sugar and caraway seed; mix lightly. Pour wine over top.
• Cover; cook on Low heat setting 8 to 10 hours.

COUNTRY PORK RIBS WITH APPLES AND SAUERKRAUT RECIPE - (4.7/5)

Steps:

• Remove the extra hunks of fat from the pork ribs. Put flour, salt and pepper iinto a gallon sized ziploc bag. Add the pork ribs 2 or 3 at a time, and shake until well coated. Add the oil to a dutch oven over medium-high heat. Add the pork and brown on all sides, adding a little more oil if needed. Remove pork from your pan. Add more oil if needed. Peel and core your apples and cut into chunks. Peel and slice your onions, cut in half once then slice into strips. Peel and mince your garlic. Over medium heat, add onions to the pan and stir them around. At this point you can turn the heat down low, cover them with a lid. Add the minced garlic after a few minutes, and set the timer for no more than 5 minutes or until they are translucent. Don't let the garlic burn! Add the sauerkraut, apples, pineapple, bay leaves and caraway seeds. Stir them around together until well mixed. Add the pork and lay them on top of the liquid mixture. Cover and simmer for about 3 hours. Check the hear in about 20 minutes to make sure it is simmering, not boiling. If your liquid evaporates you can add a little water, apple or pineapple juice. You want it to have liquid throughout the cooking time and until you serve. I give it a stir every hour or so to make sure it has enough liquid and is still happily simmering away. Add salt and pepper to suit your taste. Notes: We tend to use a ladle to fill our bowls right from the dutch oven when it's just the two of us! We like to eat it like a bowl of soup. When I serve it to guests, I remove the pork and place it on a warm serving plate and place the sauerkraut mixture around the pork. Add a nice salad and a hard roll for sopping up the liquid and you have yourself a meal. I have served this with boiled potatoes but they aren't necessary. I usually add 2 jars of sauerkraut because we like a higher ratio of sauerkraut to meat. This is a great recipe to make the day before. The flavors blend together even more by the next day. Another benefit to makeing it the day before: you can take the extra fat off easier as it is sitting on top when cold. You can remove it with a fork or a spatula.

TENDER COUNTRY STYLE RIBS AND SAUERKRAUT

Steps:

• Line a large baking sheet with aluminum foil and coat with non-stick cooking spray. Preheat oven to 300°F.
• Rub seasoning into country style ribs.
• Add oil to a skillet; once hot sear sides of ribs until brown.
• Set browned ribs in a row down the center of the prepared baking sheet. Cover tightly with heavy duty foil and bake for 2 hours.
• Carefully uncover and drain any excess fat off the baking sheet. Turn oven up to 325°F.
• Arrange drained sauerkraut in between the ribs.
• If using potatoes toss lightly with oil and season with salt and pepper. Arrange in the space along the long sides of the baking sheet.
• Nestle slices of red onion in between the potatoes and ribs.
• Cover again with foil and bake for one additional hour until sauerkraut is warmed through and potatoes are tender. Serve warm and enjoy!

CROCK POT COUNTRY RIBS WITH APPLES AND SAUERKRAUT

Steps:

• Brown ribs in slow cooker pot (or skillet) on top of range over medium heat.
• Season with salt and pepper.
• Transfer cooker pot to base unit or meat from skillet into cooker pot.
• Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs.
• Sprinkle with celery seed.
• Cover and cook on low for 7 to 9 hours or high for 3 to 4 hours until meat is tender.

COUNTRY PORK 'N' SAUERKRAUT

Steps:

• In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. , Cover and bake at 350° until ribs are tender, 1-1/2 to 2 hours.

COUNTRY STYLE PORK SPARE RIBS AND SAUERKRAUT

Steps:

• Preheat oven to 300℉
• Place large frying pan or indoor grill over med/high- high heat. Add oil and bring pan up to a full heat. (see tips above for testing heat of pan). Sprinkle ribs with black pepper and place fattiest aside down onto pan. Sear all sides until golden brown.
• Place seared meat into dutch oven and top with sauerkraut. Cover dutch oven with lid and bake for 3-3 1/2 hours.
• (Note: video above was a doubled recipe)

COUNTRY PORK RIBS AND SAUERKRAUT

Steps:

• Trim as much fat as possible off pork.
• Put flour zip lock bag add pork & shake well to coat.
• Heat 2 tbsp oil in stock pot.
• Add pork; brown on both sides. Remove pork from pot (may need to do this in 2 batches, adding more oil if needed).
• Slice onions then cut in half once mince garlic and saute with onion until translucent (again you may need to add more oil).
• Add undrained sauerkraut, undrained pineapple, bay leaves, and caraway seeds.
• Return pork.
• Mix gently but well.
• Cover and simmer slowly for 3 hours.
• If the liquid evaporates to quickly turn down heat and add some water. It should stay slightly watery.
• Gently remove pork and place on serving tray. Then remove sauerkraut and place next to pork.
• Salt and pepper (you don't need much salt).
• Serve with boiled potatoes.

BAKED SPARERIBS WITH SAUERKRAUT AND APPLES

Steps:

• Heat oven to 450°F degrees.
• Cut ribs into serving pieces.
• Place in 13x9-inch pan; sprinkle with salt and pepper.
• Bake uncovered for 20 minutes.
• Reduce oven to 350°F degrees.
• Remove ribs; drain fat from pan.
• In same pan, combine sauerkraut, sugar, apples, onion, and water.
• Spread it all out evenly.
• Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.

CROCK POT COUNTRY-STYLE RIBS AND SAUERKRAUT

Steps:

• In 4 quart Crock Pot, place ribs, apple and onion. Top with sauerkraut, brown sugar and caraway seed; mix lightly. Pour wine over top.
• Cover; cook on LOW heat setting 8 to 10 hours.