James Beards Roasted Spareribs Over Chipotle Sauerkraut Recipes

Steps:

• Preheat oven to 350°F.
• Preparing and Roasting the Ribs
• Rub the ribs with salt and pepper on both sides.
• Set a roasting or broiler rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up.
• Put the pan on the center rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.
• When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again.
• Cutting and Serving the Ribs
• When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13 inch baking dish with cooking spray. Season the ribs with salt and pepper, and arrange them in the greased baking dish.
• Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F (175 degrees C).
• Set the ribs on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the ribs on top with the meat side up. Tuck the potato wedges in amongst the ribs. Cover tightly with heavy aluminum foil.
• Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

Steps:

• For the Spareribs: Arrange ribs in single layer, rounded side up, in shallow roasting pan. Roast on lower rack at 350 degrees 30 minutes, then season ribs on both sides with salt and pepper. Continue roasting until browned and crisp as desired, 30 to 40 minutes. For the Sauerkraut: Rinse sauerkraut well in colander under cold running water, tossing it with your hands until completely rinsed. Place sauerkraut, broth, brown sugar, barbecue sauce, 2 teaspoons chipotle puree, juniper berries and salt to taste in large nonstick skillet; mix well. Bring to boil, uncovered, then reduce heat and simmer until most of liquid is evaporated, about 30 minutes. Taste and adjust chipotle. (Can be made ahead and reheated, adding water if mixture is too dry.) Serve hot, topped with spareribs. This recipe yields 8 servings. Each serving: 500 calories; 919 mg sodium; 119 mg cholesterol; 36 grams fat; 11 grams carbohydrates; 31 grams protein; 0.95 gram fiber.

Steps:

• Preheat the oven to 300°F. Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over. Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan. For more ribs, get a bigger pan and more kraut.
• Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs - not the kraut - with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.