Grandpa Rogers Ribs & Kraut |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 30 |
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This recipe was handed down to me by my grandfather. It is a wonderful blend of sweet, sour and spice. It was total comfort food in our family. I have served this as the main course at dinner parties and it was received with great applause - even by those who didn't like sauerkraut. To serve, place a large dollop of your favorite mashed potato recipe in the middle of a large dinner plate, top with a rib and a generous portion of the kraut/tomato mixture. Ingredients:
8 large country spareribs |
1 tablespoon garlic salt (or to taste) |
2 (32 ounce) jars sauerkraut (drained) |
1 (32 ounce) can tomatoes with juice (diced or whole, i prefer whole) |
1 large onion |
1 1/2 cups brown sugar |
1/2 teaspoon ground cloves |
1/4 teaspoon ground cinnamon |
1 tablespoon garlic powder |
Directions:
1. Pre-heat oven to 325 degrees.
2. In a large Dutch oven or roaster, braise pork ribs in oven with generous amount of garlic salt.
3. Remove ribs from pan when done.
4. In Dutch oven or roaster, mix kraut, tomatoes with juice (if using whole tomatoes squish tomatoes in your hand to break apart slightly), onion and spices.
5. Place ribs over kraut mixture.
6. Bake uncovered for 2 hours.
7. To serve, place a large dollop of your favorite mash potato recipe in the middle of a large dinner plate, top with a rib and a generous portion of the kraut/tomato mixture.
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