Dutch Oven Country Style Pork Ribs with Sauerkraut
Recipe for Country Style Pork Ribs
3 lbs. country Style Pork Ribs
1 lb. sauerkraut
1 can Italian style cut up tomatoes
1/2 brown sugar
1 sliced onion
salt
pepper
celery seed
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Dutch Oven Cooking
Outdoor Cooking
Senior Sue Outdoors
How to make Slow Cooker German Pork Ribs and Sauerkraut
Nothing speaks to the flavors of a German meal more than pork and sauerkraut. This easy recipe for German Pork Ribs with Sauerkraut for the slow cooker brings the family to the dinner table with a minimum of effort. Please visit Kudos Kitchen by Renee for the complete recipe and nutritional information.
Pork & Sauerkraut | New Year's Dinner
Today I’m sharing a classic New Year’s Day dish—Pork & Sauerkraut! Some say that because pigs “root forward,” the pork represents moving forward into the new year. Additionally the sauerkraut (fermented cabbage) represents increased wealth due to its green color. Whether or not you believe the superstition, this easy, flavorful, crockpot Pork & Sauerkraut is absolutely worth making. Happy New Year!
Thank you to Logan Family Farms for gifting me the Boneless Pork Pot Roast that I prepared in today’s video. For more information about their delicious Dry Aged Beef and Berkshire Pork products, visit their website linked below.
LOGAN FAMILY FARMS:
Pork & Sauerkraut
3 lb. boneless pork pot roast (or pork shoulder)
2 lb. bag of sauerkraut
2 gala apples
1 large sweet onion
salt, pepper, garlic powder
1 Tbsp. brown sugar
Peel and dice the apples. Peel and thinly slice the sweet onion. Spray the inside of a slow cooker with baking spray to prevent sticking. Place the pork pot roast inside the slow cooker. Season with salt, pepper and garlic powder. Pour the sauerkraut and its liquid all over the surface of the pot roast. Place the onions and apples evenly over the sauerkraut. Sprinkle the brown sugar over top. Cover and cook on LOW for 8 hours. Use two forks to shred the meat and mix everything together. Serve by itself, on sandwich buns, over mashed potatoes or egg noodles. ENJOY!
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Slow Cooker Pork and Sauerkraut Recipe by The Wolfe Pit
In this cooking video The Wolfe Pit shows you how to make Slow Cooked Pork Loin with Sauerkraut and Granny Smith Apples. Simple, easy and delicious!
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Guts and Bourbon - Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Extra Lucky Pork And Sauerkraut Recipe
This Extra Lucky Pork and Sauerkraut dish is perfect for St. Patrick's Day or any day of the year. With its succulent pork, tangy sauerkraut, sweet apples, and healthy kale, it is a hearty and comforting meal that will fill you up and leave you feeling lucky. Whether you cook it in a slow cooker or in the oven, this recipe is easy to prepare and always turns out delicious. Enjoy and may the luck of the Irish be with you!
This is a great New Year's Day traditional recipe as well.
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Braised Country-Style Spareribs with Red Cabbage and Apples
Country-style spare ribs are moist and tender when braised low and slow and taste delicious accompanied with red cabbage and apples.
When I was a kid, we had spareribs and sauerkraut a few times a year during the fall and winter. I was never a fan of the regular spareribs. Too greasy and not enough meat. Somehow, they taste better when cooked low and slow on the barbecue with a tangy red sauce. My mom mixed up the type of meat, also using Knockwurst with the leftover sauerkraut for another dinner; not a favorite of mine as a child either. I was always happiest when she chose country-style spareribs. These are thick and meaty and when cooked properly, fall-apart tender.
Country-style ribs are more pork chop than ribs, and when they come boneless, which is typical, no “rib” at all. This cut is very meaty and less fatty than spareribs. The cut is from the front end of the baby back ribs and are an economical cut. These “ribs” do very well in a low and slow braise, picking up delicious flavors. This is another dish that is best made the day before and left overnight to allow the flavors to mesh.
I’m finding more and more that I rarely brown my meat before cooking. I really can’t tell the difference with low and slow cooking. So many flavors are released during cooking that used red cabbage and Granny Smith apples to accompany the ribs flavored with thinly sliced onions, stock and apple cider. Caraway seeds and juniper berries (use a disposable tea filter bag for easy removal) complement the pork and the vegetables nicely. Five minutes before serving, add the vinegar and dill, stir and serve!
Ingredients
2 ½ pounds country-style spareribs
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 cups thinly sliced onions
1 red cabbage, shredded
2 Granny Smith apples, peeled, cored and thinly sliced lengthwise
3 cloves garlic cloves, minced
1 teaspoon caraway seeds
2 juniper berries
1 cups stock or water
½ cup apple cider
2 tablespoons red wine vinegar or lemon juice
1/3 cup chopped fresh dill
Method:
Generously season the ribs with salt and pepper.
Heat the oil over medium heat in a heat-tolerant slow-cooker insert or large Dutch oven. Add the onion to the hot pan and sweat for 5 minutes, Continue cooking until lightly caramelized, about 10 minutes more. Watch the heat, don’t burn the onions, add a little water as needed to deglaze the pan or loosen the caramelized onion juices from the bottom of the pan. This is what colors and flavors the onion.
Stir in the cabbage, apples, garlic, caraway seeds and juniper berries, stock and apple cider. Tuck the ribs into the vegetables and bring to a boil.
Slow Cooker: Remove the insert to the slow cooker, cover and set on low for 6-8 hours, the timing will depend on the amount of heat your slow cooker generates, until fork tender. Turn the pork half way through cooking.
Stovetop: Reduce the heat to low (barely a simmer), cover and cook for 2-3 hours, until fork tender, checking to make sure the liquid is not boiling.
Remove the ribs to a warm platter and cover.
Stir in the vinegar or lemon juice and dill and cook, uncovered, for another 5 minutes.
Add the cabbage to the platter and serve.