Spareribs & Caraway Kraut
Adapted from a recipe in the Casserole Cook Book, page 13.
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.
Prep Time 15 minutes mins
Cook Time 3 hours hrs
- 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
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.
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.