COUNTRY-STYLE KRAUT & RIBS
The key to making this no-fuss but flavorful dish a success is patience, especially as the meat cooks slowly in the oven among humble but hand-picked ingredients, as quality and simplicity are the distinctive features of this recipe.
1 h 45 mins
1 KILO Pork spare ribs, done-in
1 Small yellow onion, chopped
1 TSP (5 ML) Vegetable oil
2 CUPS (500 ML) Simple sauerkraut, wrung out
2 Apples, peeled and diced
4 TSP (20 ML) Cane sugar
1 TBS (15 ML) Ground coriander seeds
1 small garlic clove, chopped
A pinch of ground black pepper
Preheat the oven to 350°F (175°C).
In a cast iron dutch oven, cook the pork ribs and the onion in the oil until golden brown. Remove from heat and set aside.
In a bowl, mix together the sauerkraut, apples, sugar, coriander seeds, garlic, and pepper. Cover the pork ribs with the sauerkraut mixture. Cook in the oven, covered, for 90 minutes.