3 lb Pork spareribs
Salt
Pepper
2 tbsp Oil
1 large Garlic clove, minced
4 slice Bacon, chopped
1 large Onion, chopped
1 can Sauerkraut, drained (2 lb)
1/2 lb Carrots, peeled and sliced
1 tsp Caraway seeds
6 medium Red potatoes, quatered
3/4 lb Polish kielbasa, cut into 2" pieces
1 can Chicken broth (14 1/2 oz)
1/2 cup Dry white wine
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The long, slow cooking of sauerkraut with pork spareribs and kielbasa mellows the sharp flavor of sauerkraut. Dark rye bread and a crunchy salad are all that is needed to complete this meal.
Cut ribs between bones into single pieces. Season to taste with salt and pepper. Brown ribs in oil in large skillet. Remove ribs. Add garlic, bacon and onion to skillet and saute until onion turns golden, stirring occasionally.
Stir in sauerkraut, carrots and caraway seeds. Spoon sauerkraut into bottom os casserole to cover. Arrange half of ribs over sauerkraut along with potatoes and kielbasa. Spoon remaining sauerkraut over top of meat and vegetables. Top with remaining ribs. Pour over chicken broth and white wine. Bake at 325'F. 2-3 hours or until ribs are tender.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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