How To make Hochrippe Und Sauerkraut (Spareribs and Sauerkraut)

Wir kochen deutsch. Schweinrippchen mit Sauerkraut und Kartoffel-kleys. Tatyana Kutschischkina

In der zweiten Folge des Projektes „Wir kochen deutsch“ können Sie sich die Zubereitung der sagenhaften deutschen Schweinrippchen mit Sauerkraut und Kartoffel-kleys anschauen. Zum Ende erzählt Tatyana Kutschischkina über das Schicksal ihrer deutschstämmigen Vorfahren.

Во второй серии проекта «Мы готовим по-немецки» Вы сможете увидеть приготовление знаменитых немецких свиных ребрышек с квашеной капустой и картофельного клейса. В завершении Татьяна Кучишкина расскажет о судьбе своих предков из числа этнических немцев.

Dandelion Jelly, 4-Hour Crockpot Ribs, Pump Up Your Sauerkraut #903

We’re cooking outside on the patio today: some easy crockpot ribs with a side of sauerkraut. Pick some dandelions in the yard (very nutritional!) to make some old fashioned dandelion jelly to put on some biscuits. Meet our new puppy Mojo, see how he’s doing on the farm, and listen to some music from The Moron Brothers.

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Sauerkraut, Rib, Potatoes Bake / Kiszona Kapusta, Żeberka, Ziemniaki Zapiekane w Piekarniku.

I received this recipe from my dear cousin who was here from Poland visiting few days ago. After tasting how she made it, I knew I had to share. Simple, delicious, easy to make and it's good for You. Those two things (ribs and sauerkraut) go with potatoes or our favorite, fresh Polish rye bread. Enjoy! and Smacznego!

Ingredients:
2 lbs. or 907 grams of sauerkraut
3.7 lbs. baby back pork ribs or 1.3 kg
2 cups julienne cut carrots or about 100 grams
1 package of Kebab Gyros seasoning or other seasoned salt
salt to taste
minced onion to taste
black ground pepper to taste
1 tablespoon oil for the bottom of the pan.
6 medium potatoes

For a full recipe please go to:

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Pork Spare Ribs and Cabbage Kapusta

The music in the intro is “Guts and Bourbon” by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Artist:

This makes half the amount in the video

· Two and one half pounds Pork Spare Ribs
· One small head of cabbage shredded fine
· Two pound bag of sauerkraut (one cup of liquid reserved)
· One fourth cup chopped fine carrots
· One fourth cup chopped fine red bell pepper
· One medium onion chopped fine
· Couple cloves of fresh chopped garlic (about 2 tablespoons)
· Two chicken boullion cubes
· Two bay leafs
· One tablespoon caraway seeds
· One stick of butter
· One third cup flour
· Approximately two cups of water

Note: You will need an oven safe, Dutch Oven with a lid. If an oven safe Dutch Oven is unavailable use a roasting pan covered with aluminum foil should work.

Salt and pepper meat and set aside
Strain sauerkraut, reserving liquid.
Wash sauerkraut under cold water; let drain.
Preheat oven to 325*F
Melt butter in a pan over low heat; add garlic and cook until golden ensuring not to burn. Add onions and cook until translucent. In a separate, oven safe pot (with lid) add water and heat on low. Add chicken boullion cubes to pot of water. Once boullion cubes are dissolved stir and add shredded cabbage and cover and cook until cabbage just starts to wilt; about 5 minutes. While waiting for cabbage to wilt add flour to the onions and cook. Once the cabbage has wilted add the sauerkraut and onion/flour mixture. Add carrots, bell peppers, caraway seeds, reserved liquid from sauerkraut and bay leafs to the cabbage and stir to evenly incorporate ingredients; cook for 5 minutes on medium heat. If using a roasting pan, transfer mixture to roasting pan before adding meat. Add pork spare ribs ensuring they are covered with mixture. Cook in oven for 2 hours, at 325*F; or until meat falls off bone.

Spare Rib Scraps & kraut after st louis cut, not pig knuckles and sauerkraut

I took my scrap pieces of spareribs and made a one pot meal. Sauerkraut and ribs. I used Vlasic old fashioned kraut in a glass jar. Threw some taters on top and made some supper for me and my youngest. It was good, that meat is far from being a scrap. I'll be bbqing that section next time around!

东北酸菜炖排骨????Pork Ribs With Sauerkraut

????????真正的东北特色，只要你是东北人，酸菜肯定是你冬天餐桌上一道美食????
????????这道菜最好吃的是酸菜和粉条，酸菜粉条炖久了吃进去排骨的肉汁，那真叫一个香。排骨吃起来肉质很松软有一股淡淡的酸菜清香味。出锅时候撒点香菜，嗯，真的是妈妈做的味道。