COUNTRY PORK RIBS WITH APPLES AND SAUERKRAUT RECIPE - (4.7/5)
Provided by WheretheMagicHappens
Number Of Ingredients 12
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.
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Nikki Delozier
[email protected]Wow, this is a keeper! The ribs were fall-off-the-bone tender and the apples and sauerkraut added a wonderful sweetness and tang. I'll definitely be making this again.
Queen NF
[email protected]I'm not a big fan of ribs, but these were pretty good. The apples and sauerkraut helped to cut through the fattiness of the ribs.
Bhuvan Raj
[email protected]Meh.
Anjali Thakur
[email protected]This dish was amazing! I've never had ribs cooked this way before, and they were absolutely delicious. The apples and sauerkraut were a perfect complement to the ribs.
Yaqoobfareeha Yaqoobfareeha
[email protected]Not my favorite. The ribs were a bit too fatty for my taste, and the apples and sauerkraut were too tart.
mhamad king
[email protected]Yum!
Ken Grimes
[email protected]Solid recipe! The ribs were tender and flavorful, and the apples and sauerkraut added a nice touch. I would definitely make this again.
sasikala AR
[email protected]This recipe was a disaster! The ribs were tough and chewy, and the apples and sauerkraut were bland. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I just got a bad batch of ribs.
Emmy Makowani
[email protected]Not bad! The ribs were a bit dry for my taste, but the apples and sauerkraut were really good. I think I'll try braising the ribs next time for a more fall-off-the-bone texture.
Naqeeb Awan
[email protected]Wow, just wow! I can't believe how delicious these ribs were. The meat was so tender and juicy, and the apples and sauerkraut were the perfect accompaniment. I'll definitely be adding this recipe to my regular rotation.
Jaan Ki jaan
[email protected]This dish was an absolute delight! The combination of pork ribs, apples, and sauerkraut was divine. The ribs were fall-off-the-bone tender and the apples and sauerkraut added a wonderful tartness and sweetness. I will definitely be making this dish a