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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This recipe is for people who think they don't like sauerkraut. I usually serve it over garlic mashed potatoes. I always use a roast, it is so good! Ingredients:
1/4 cup butter |
8 country-style pork ribs or 1 pork roast |
8 slices bacon, cut into 1/2-inch pieces |
1 1/2 cups onions, chopped |
1 cup carrot, sliced 1/4-inch |
3 cups sauerkraut, drained |
1 cup apple, chopped |
1/2 cup fresh parsley, chopped |
1 cup apple juice |
1 (10 3/4 ounce) can chicken broth |
1 tablespoon caraway seed |
1 teaspoon fresh coarse ground black pepper |
2 bay leaves |
Directions:
1. Heat oven to 325 degrees.
2. In 10 skillet melt butter until sizzling; add ribs or roast.
3. Cook over medium high heat, turning occasionally, until meat is browned.(7 to 10 minutes.). Set aside.
4. Meanwhile, in Dutch oven cook bacon over medium high heat, stirring occasionally, until partially cooked(4 minutes).
5. Add onions and carrots; continue cooking until bacon is browned (4 to 5 minutes).Drain off fat.
6. Stir in remaining ingredients and meat. Cover; bake for 2 hours.
7. Remove cover; continue baking for 80 to 90 minutes or until meat is fork tender.
8. Skim fat and remove bay leaves.
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