German Sauerkraut W Bacon Sausage Baby Back Rib Recipes

Steps:

• Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

Steps:

• Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
• Remove to a platter temporarily as you fry each batch.
• Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
• Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
• Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
• Add onions, garlic, and apples and stir again.
• Place spareribs on top and cover pan.
• Cook for about an hour on low, stirring occasionally.
• Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
• Boil potatoes in salted water until just barely fork-tender.
• Serve the sauce over the potatoes.

Steps:

• Preheat the oven to 365 degrees F (185 degrees C). Cut slab of ribs into 3 equal segments.
• Heat a saute pan over medium-low to low heat. Lightly toast caraway seeds until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave the bacon fat in the pot. Mince the bacon.
• Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
• Heat the Dutch oven over medium-high heat. Brown the rib pieces in the hot pot, working in batches and turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate. Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add bacon and white wine; cook for 5 to 6 minutes more. Return rib pieces and cover the pot.
• Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest for 8 to 10 minutes before serving.

Steps:

• Wash and cut pork into seving size pieces.
• Mix all ingredients together.
• Do NOT rinse kraut.
• Simmer slowly about 3 hours, adding a bit of water as needed.