Spareribs as well as Sauerkraut

Spareribs with sauerkraut is something I’ve never ever had outside of my very own home. My daddy asserts that there are restaurants in Minnesota (where he grew up) that offer them. Yet I certainly have actually never seen them as a menu item below in California.

Too bad, as well! They are the perfect dish for a chilly winter season day. We offer them over boiled potatoes with ketchup. The wonderful flavor of the catsup is a perfect enhance to the tasty spareribs and potatoes. Many people additionally like them served with mustard. Your choice.

This is a German meal; my granny made spareribs in this manner and my dad makes them by doing this. I suppose if you’ve never had spareribs and also sauerkraut, they do not look particularly attractive— what with the different shades of gray.

Yet believe me, they are remarkable, specifically with the catsup.

  • Ingredients 2 1/2 to 3 pounds of bone-in pork spareribs
  • 2 Tbps vegetable oil
  • 1 big yellow onion, peeled as well as cut
  • 2 garlic cloves, minced
  • 1 big (28 oz) container (or 1 1/2 to 2 pounds) of sauerkraut (refrigerated)
  • 1 mug completely dry white wine (like a Sauvignon blanc)
  • Water
  • Salt and also pepper
  • 10 Juniper berries
  • 2 tsps caraway seeds
Technique

1 Brown the ribs: Separate the ribs, as well as spray them with salt. Warm vegetable oil in a large hefty pot on medium high heat. Include the ribs and also brown them.

2 Sauté onions and also garlic: Remove the ribs from the pot and also include the cut onion to the pot. Sauté the onions for 3 mins. Add the minced garlic for a minute extra. Return the ribs to the pot.

3 Add sauerkraut, wine, juniper berries, caraway seeds: Add the sauerkraut and a glass of wine to the pot. Include just enough water to cover the ribs. Include 10 juniper berries and also a sprinkle of caraway seed to taste.

4 Simmer till meat is falling off the bones: Bring to decrease and steam heat to simmer. Simmer until the meat diminishes of the bones, anywhere from one to two hours. Get rid of the bones as well as juniper berries. Add salt as well as pepper to taste.

Offer with boiled potatoes. Delicious with catsup which produces a wonderful contrast to the sour sauerkraut, or you can utilize entire grain mustard.

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