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.
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Ariel Garcia
[email protected]This recipe is a must-try! The ribs were so tender and juicy, and the sauerkraut added a nice tangy flavor. I will definitely be making this recipe again.
John Terry
[email protected]I made this recipe for a party and it was a huge success! The ribs were fall-off-the-bone tender and the sauerkraut was the perfect accompaniment. I highly recommend this recipe.
madu Vilog
[email protected]This recipe is a keeper! The ribs were fall-off-the-bone tender and the sauerkraut was the perfect accompaniment. I will definitely be making this recipe again.
Golesedi Ramoswaana
[email protected]I've made this recipe several times and it's always a hit! The ribs are always tender and juicy, and the sauerkraut adds a nice tangy flavor. I highly recommend this recipe.
Nadiifo Axmed
[email protected]This recipe is a must-try! The ribs were so tender and juicy, and the sauerkraut added a nice tangy flavor. I will definitely be making this recipe again.
Richard L
[email protected]I made this recipe for a party and it was a huge success! The ribs were fall-off-the-bone tender and the sauerkraut was the perfect accompaniment. I highly recommend this recipe.
Andisiwe Dondolo
[email protected]This recipe was easy to follow and the ribs turned out great! The sauerkraut added a nice tangy flavor. I will definitely be making this recipe again.
nunu molla
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The ribs are always tender and juicy, and the sauerkraut adds a nice tangy flavor. I highly recommend this recipe.
Asik Imtiaz
[email protected]This recipe is a keeper! The ribs were fall-off-the-bone tender and the sauerkraut was the perfect accompaniment. I will definitely be making this recipe again.
The great Been Adam
[email protected]I made this recipe last night and it was a hit! My family loved it. The ribs were so tender and juicy, and the sauerkraut added a nice tangy flavor. I will definitely be making this recipe again.
negar nega
[email protected]5/5 stars! This recipe was absolutely delicious! The sauerkraut gave the ribs a nice tangy flavor, and the ribs were fall-off-the-bone tender. I will definitely be making this recipe again.