Best Double The Luck Ribs With Sauerkraut Cabbage Recipes
SPARERIBS AND SAUERKRAUT
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.
Provided by Karyl Bannister
Categories Beef Bake Beef Rib Spring
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 300°F. Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over. Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan. For more ribs, get a bigger pan and more kraut.
- Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs - not the kraut - with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.
PORK RIBS AND SAUERKRAUT-HILLTOP STYLE
My family roots are half Irish and half German. This comforting, cold and windy night favorite has scored big with my family. Best served with fluffy mashed potatoes and a big glass of cold milk!!
Provided by Hilltop Farm Guy
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place sauerkraut in a large roasting pan.
- Place ribs on top of kraut and add the chicken broth- pouring it over the ribs.
- Cover roaster and slow roast in 300 degree oven for about 2 1/2 hours. Shorten cooking time by raising temperature to 375 degrees for 1 1/2 hours if you are in a hurry.
- Watch out when you remove the lid because the aroma may drive you to dig in before it's out of the oven!
- Serve individually with mashed potatoes, placing some of the kraut and juice on the potatoes. Or serve family style with ribs on top of kraut.
- Extended cooking tends to melt the kraut into the broth so if you are cooking it for a long time, add even more kraut. It's good as a leftover too.
Nutrition Facts : Calories 570.7, Fat 38, SaturatedFat 13.4, Cholesterol 156.5, Sodium 2071.1, Carbohydrate 10.2, Fiber 6.6, Sugar 4.4, Protein 47.8
DOUBLE THE LUCK RIBS WITH SAUERKRAUT & CABBAGE
Sauerkraut could well be the next chicken soup, according to ABC News. Cabbage is packed with vitamins that boost the immune system and fermented cabbage contains lactic acid that aids digestion and can weaken infections. A recent U of NM study also concludes that eating cabbage and sauerkraut often may help ward off breast cancer. Where I grew up, sauerkraut was the dish of choice served on New Year's Day, so here's a recipe containing both sauerkraut and cabbage to bring you good health & good luck in 07! If you have kraut haters in your family, try adding the grated apple and onion, and you may find them begging for more. I serve this with buttery mashed potatoes or spaetzle.
Provided by San Marcos Sunshine
Categories One Dish Meal
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pour sauerkraut into a colander and rinse with cool running water; let drain. (You can also use jarred or bagged sauerkraut from the deli as a better alternative to canned kraut.)
- In a roasting pan about 10" x 14" mix together kraut, cabbage, 1/2 T. paprika, ½ teaspoons pepper, garlic, tomatoes and optional grated apple & chopped onions. (You can choose hot or mild Hungarian paprika or the ordinary domestic variety.) Dot with a little butter.
- Lay ribs on sauerkraut mixture, curved side up, sprinkle meat evenly with pepper, about ½ T. paprika, and a little salt if you choose. Tightly cover pan with foil and bake in a 375 degree oven for 1-1/2 hours.
- Mix together bread crumbs, about 2 teaspoons of paprika and salt & pepper to taste. Remove foil, turn ribs over, and sprinkle with crumb mixture.
- Bake uncovered until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.
- Cut ribs apart into serving size pieces and place on a platter surrounded with the sauerkraut.
- Do you feel the LUCK?
Nutrition Facts : Calories 1103.1, Fat 82, SaturatedFat 30, Cholesterol 275.6, Sodium 1917.8, Carbohydrate 31, Fiber 10, Sugar 12.3, Protein 60.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love