Spareribs & Caraway Kraut
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Dutch Oven
Ingredients
- 1½ kilos pork ribs, cut between each bone
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 3½ cups sauerkraut
- 2 medium carrots, shredded
- 1 Granny Smith apple, unpeeled, cored, finely diced
- 1½ cups tomato juice
- 2 tablespoons brown sugar
- 2½ teaspoons caraway seeds
Instructions
- Preheat your oven to 180° C (350° F), get out a Dutch oven or a heavy walled oven safe pot with lid.
- Season ribs with salt and pepper and set aside.
- Add all other ingredients to the Dutch oven or pot, stir to mix.
- Add the ribs, spoon mixture over them.
- Cover and bake for 2½ to 3½ hours or until ribs are tender. Basting ribs with juices during the last hour.
- Serve with sides of your choice, enjoy.
Notes
High cost per serving but would be great for a once in a while meal. Cost is based on sauerkraut, which is available, I will order through Lazada.
Variant: 1. Replace ribs with pork sausage or brats and serve on buns.
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