Prep 20 mins
Cook 2 hrs
My family loves sauerkraut this way. My Aunt Florence made her own sauerkraut in a large old crock in her pantry at the farmhouse. This is a down-home (stick to your ribs)dinner.
- 8 country-style pork ribs
- 2 (907.18 g) can sauerkraut
- 226.79 g bacon, sliced small
- 118.29 ml Yoshida gourmet sauce
- 59.14 ml water
- 1 small onion, chopped
- 118.29 ml brown sugar
- First brown the ribs in a frying pan.
- Take the ribs out of the pan and now fry the bacon until crisp; then add chopped onion. When onion is cooked, add the Yoshida's, brown sugar, and water. Cook until bubbly.
- Put the ribs in a 5-quart Dutch oven and bake at 375°F for 2 hours, checking until nice and brown.
- When ribs are done, add the sauerkraut mixture and put back in the oven for 30 minutes--this will meld the flavors together.
This was very tasty. The sauerkraut mellows into the meat and you are left with very tender and tasteful ribs. I used chicken broth in place of the water and didn't use as much of the brown sugar and added a little garlic powder.