Tuesday, March 3, 2015

Pork and Sauerkraut!

 
 
"Pork and Sauerkraut" is a dish I grew up eating.  I always have loved it!  I really love the salty, slightly tart flavor of the sauerkraut paired with the richness of the pork.  My mother sometimes used spareribs for this or even pork roast or a pork loin, but also the country style ribs, which I actually prefer, when you can find good ones.  
 
What constitutes 'good' country style ribs, you might ask?  I like them cut thick and I always follow a pork buying tip from my mother.  She always says to buy the whitest looking pork they have.  The less pink or red it is, the better it will be and that is very true.  I got lucky with this package of country style ribs, they were just about perfect.  They were nice and thick with just a small amount of fat and very white. 
 
The sauerkraut for this dish is really just a matter of what you like.  I used the Bavarian type that has just a little caraway seed in it. I like the flavor it adds.  You can use bagged sauerkraut you find in the produce section, jarred or even canned.  Sauerkraut is really very good for us also.  The fermentation makes it even healthier nutrient wise than plain cabbage.
 
Here is what you will need for this recipe:
 
2 lbs. country style pork ribs
3 Tbs. vegetable oil
1 Tbs. Worcestershire sauce
1 tsp. seasoned salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 large sweet onion, peeled and sliced in thin slices
1 lb. Bavarian Sauerkraut (or whatever you prefer)
1 cup water
 
Place the oil in an oven proof Dutch Oven.  I like to use my cast iron for this, because it conducts the heat so well.  Heat the oil to medium high and brown the ribs on each side.  Sprinkle them with the seasoned salt, black pepper, and garlic powder. 
 




 Place the onion slices evenly over the meat.  You can season them with just a little more seasoned salt and black pepper.  Pour the Worcestershire sauce overall.  Add the cup of water around the edges of the meat. Cover with the lid and place in a 350 degree oven for 1 hour.  I don't add the sauerkraut this first hour, because I like it a little less cooked down.  If you use the bagged sauerkraut, it tends to be a little less 'cooked' to begin with so you can add it at this point.  
 
Remove from the oven and cover the top with the sauerkraut.  If it needs more water add a little more.  The cast iron tends to dry out more than other cookware, because it gets so hot and holds the heat.   Place back in the oven and cook for an hour and a half or until the ribs are fork tender.
 
***If you want to do this in your slow cooker, brown the ribs first as directed in a skillet on the stovetop, then place everything in the slow cooker as directed, including the sauerkraut and cook on low for 8-10 hours.  
 
Doesn't it look good? 
 
 These ribs were fork tender and the sauerkraut made them even better!  If you want to make this meal completely down home, add some fried potatoes, pinto beans and cornbread!

 



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