German Spareribs and Sauerkraut |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This scrumptious dish was introduced to me by my German college roommate many years ago. We fixed it in our dorm room, which was verbotten, so I always associate this meal with an electric fry pan. I seem to remember we cooked the potatoes with the ribs in the same pan, but I think boiling the potatoes separately is a better idea. Ingredients:
3 -4 lbs pork spareribs, cut into serving pieces |
1 large onion, sliced |
5 cloves garlic, sliced |
2 granny smith apples, chopped (you can leave the skins on) |
1 can cream of mushroom soup |
1 (28 ounce) can sauerkraut, drained and rinsed well |
salt and pepper |
12 medium red potatoes |
Directions:
1. Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
2. Remove to a platter temporarily as you fry each batch.
3. Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
4. Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
5. Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
6. Add onions, garlic, and apples and stir again.
7. Place spareribs on top and cover pan.
8. Cook for about an hour on low, stirring occasionally.
9. Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
10. Boil potatoes in salted water until just barely fork-tender.
11. Serve the sauce over the potatoes.
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