How To make Hochrippe Und Sauerkraut (Spareribs and Sauerkraut)

4-HOUR RIBS | Crockpot Fall Off the Bone Ribs

#ribs #crockpotribs #falloffthebone

Ribs
Dry Rub

Cut ribs individually and place in crock-pot. Cover both sides with dry rub and cook on high for 4 hours.

BBQ sauce
Red pepper flakes
Black pepper
Sesame seeds

Remove and place on baking sheet. Add red pepper flakes and black pepper to bbq sauce and brush on both sides of ribs. Sprinkle with sesame seeds.

Place in oven on 375 degrees until sauce starts to bubble. Remove and serve.

**Throw your ribs in the crock-pot for the easiest way to fall off the bone ribs. Just 4 hours with your favorite dry rub and your favorite bbq sauce to tasty and delicious ribs. Also boil up some sauerkraut for a tangy side.**

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Pork Ribs & Sauerkraut

Simple Easy testy Home Cooking for Everyone


Pork Ribs with Sauerkraut

Pork Ribs 4 lbs Sauerkraut 2 oz wild mushrooms 1 onion 2 red peppers
salt pepper garlic powder caraway seeds savory cumin and agave syrup
Season Pork Ribs with any of Your favorite seasoning I used my Gypsy Souse
Cover all sides
rinse sauerkraut with water and strain
cut onion and red peppers
on a 2 tbsp olive oil start frying pork
all sides to get brown color
on the other pan on 2 tsp olive oil start frying onion peppers and mushrooms
In a baking dish prepare a bed from half of sauerkraut
Put the Pork Ribs on the sauerkraut bed
Then onion pepper mushrooms mix
Cover with other half of sauerkraut
add one cup of water cover
with aluminum foil and set oven to 380 F
After one hour baking take it out season with 1/2 tsp of each spice
turn over cover and put back to oven
After another 1,5 hour baking should be ready
Serve with horseradish and other favorite bread or potatoes

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 (
Source:
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.

Chef Scott: Ribs and Kraut

We're taking a trip to Germany.

You know not everybody likes sauerkraut but I think you'll love this dish when we get done, says Chef Brad Scott, head of Scott Community Colllege's Culinary Arts and Hospitality Management center.

It's a simple recipe:

1. Put sliced bacon into a frying pan
2. Cut back ribs (one slab for three people, two ribs per person)
3. Add salt and pepper
4. Put ribs into frying pan
5. Rough cut carrots, potatoes, celery, and onions
6. Add vegetables once the ribs are browned
7. Cut an apple into slices, add to the frying pan
8. Add 2 cups beef broth
9. Add 3/4 cup of cider vinegar
10. Add 4 cups of sauerkraut with juice
11. Cover and lower heat, simmering for three hours.

I like to serve it with a little corn, admits Chef Scott.

Enjoy!

BRAISED PORK RIBS WITH MASHED POTATOES AND BRAISED SAUERKRAUT

REAL FOOD!

Slow Cooker Pork and Sauerkraut