GERMAN SAUERKRAUT W/ BACON SAUSAGE & BABY BACK RIB

German Sauerkraut w/ Bacon Sausage & Baby Back Rib image

I realize that this may not be the typical way of making German Sauerkraut, but this is my version & we love it. My husband really loves meat, & any dish that has lots of meats he will always enjoy. I started with pan frying a thick sliced country Bacon to add flavor then used some of the fat to sauté the sausages. I tried to...

Provided by Rose Mary Mogan

Categories Ribs

Time 4h50m

Number Of Ingredients 13

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Ingredients

2 medium slabs baby back ribs about 4-6 pounds
2 lb smoked sausage or polish
1/2 lb thick sliced country bacon
3 lb yukon gold potatoes -boiled
2 large green bell peppers, cut into thick strips
2 jar(s) 28 oz each german style sauerkraut drained if desired
2 tsp caraway seeds, optional
2 large onions,sliced
8 clove garlic, minced or sliced
3 large apples cored & sliced
2/3 c brown sugar
1 1/2 c apple cider
steak seasoning, garlic powder & paprika to season ribs or spices of your choice

Steps:

1. You are going to love this one pot wonder. You can use a lot less than I did, but I made enough for at least 2 days. Remove the thin membrane from the back side of the ribs, then season with spices of your choice. I used my special blend of https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/rose-marys-spice-blend-for-meats.html?p=1 posted here.
2. Preheat oven to 350 degrees F. Add the ribs to a large skillet or roasting pan with the curved bone side down, and roast for 45 minutes, then turn over and roast for an additional 30 minutes.
3. After ribs are cooled enough to handle, using a sharp knife cut ribs into two bone pieces or serving size as desired.
4. Add bacon to a large skillet and cook until almost crisp tender, then remove from skillet.
5. Brown the smoked sausage in same skillet as bacon using some of the rendered fat from bacon. Remove and cut into smaller pieces, and set aside.
6. Saute the onions, peppers, garlic & apples in same skillet till crisp tender. Then combine with sauerkraut, and add brown sugar and stir to mix. NOTE YOU MAY ALSO CHOOSE TO ADD THE RAW FRUIT AND VEGGIES TO THE KRAUT WITHOUT COOKING FIRST SINCE IT WILL COOK IN THE OVEN FOR A LONG TIME ANYWAY. Which ever method you prefer.
7. Drain sauerkraut if desired. I prefer to leave some of the liquid and pour into a large bowl. Add the chopped pieces of bacon. Brown the sausage links in the same skillet.
8. Cut the sausages into smaller bite size pieces, and add to kraut mixture, add in the brown sugar and caraway seed if not already added.
9. Stir to mix together. Add potatoes at this point if there is room in your pot, or cook potatoes separately as I chose to do.
10. Add a hearty layer of the Kraut mixture to the bottom of the large skillet, ten top with a layer of the ribs, or add all of the ribs as I did, and then top with the remaining kraut mixture. Pour in the apple cider, cover with a tight fitting lid or foil and place in preheated oven & cook for 2 1/2 hours, or until mixture is almost tender.
11. Remove lid and continue to cook for an additional 1/2 hour or so. Remove from oven and serve as desired. With Potatoes and a crusty Bread or what ever you choose.
12. Your family is going to love you for making this comforting and tasty dish. A bit of work but well worth your efforts.