SPARERIBS AND KRAUT
This simple dish of baked spareribs and sauerkraut is a winner on a cold winter night. Serve with crusty rye bread and butter.
Provided by JMIES
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
- Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
- Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
- Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.
Nutrition Facts : Calories 977.6 calories, Carbohydrate 43.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 6.5 g, Protein 62.4 g, SaturatedFat 22.2 g, Sodium 942.8 mg, Sugar 3.8 g
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Arshad Marnitz
[email protected]This recipe is a keeper! The meat was so tender and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Ivana Bungor
[email protected]I've been making this recipe for years and it's always a hit. It's so easy to make and the results are always delicious.
Michael Anaki
[email protected]This was a great recipe! I used a slow cooker and it turned out perfectly. The meat was so tender and the sauerkraut was flavorful.
Hamza Nawaz
[email protected]I made this for dinner tonight and it was delicious! The meat was fall-off-the-bone tender and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Onabanjo Funmilayo
[email protected]This recipe is a keeper! The meat was so tender and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Usama Baloch
[email protected]I've been making this recipe for years and it's always a hit. It's so easy to make and the results are always delicious.
Shariq ahmed
[email protected]This was a great recipe! I used a slow cooker and it turned out perfectly. The meat was so tender and the sauerkraut was flavorful.
Virginia Waelder
[email protected]I made this for dinner tonight and it was delicious! The meat was fall-off-the-bone tender and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Malik Aftab
[email protected]This recipe is a keeper! The meat was so tender and the sauerkraut was tangy and flavorful. I will definitely be making this again.
alamysa Etts
[email protected]I've been making this recipe for years and it's always a hit. It's so easy to make and the results are always delicious.
Meharban Khan
[email protected]This was a great recipe! I used a slow cooker and it turned out perfectly. The meat was so tender and the sauerkraut was flavorful.
Alson Alston
[email protected]I made this for dinner tonight and it was delicious! The meat was fall-off-the-bone tender and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Elazab Family
[email protected]This recipe is a keeper! The meat was so tender and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Sakina Abubakar
[email protected]I've been making this recipe for years and it's always a hit. It's so easy to make and the results are always delicious.
MD Rimon
[email protected]This was a great recipe! I used a slow cooker and it turned out perfectly. The meat was so tender and the sauerkraut was flavorful.
Adori Banu
[email protected]I made this for dinner tonight and it was so good! The meat was fall-off-the-bone tender and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Mk Rana Biswas
[email protected]This is absolutely delicious! I've made it twice now and both times it was a hit. The first time I made it as written and the second time I added some chopped green bell pepper and onion to the sauerkraut. Both were great, but I think I prefer it wit