Country Style Ribs and Sauerkraut

"This is an easy delicious meal that will stick to your "ribs" :) Even if you aren't too fond of sauerkraut, the flavor of it turns out great in this dish."
 
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photo by JBs Girl photo by JBs Girl
photo by JBs Girl
photo by JBs Girl photo by JBs Girl
photo by Karen=^..^= photo by Karen=^..^=
Ready In:
3hrs 10mins
Ingredients:
4
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Place meat in 9 x 13 baking dish or roaster pan.
  • Cover with sauerkraut and sprinkle with brown sugar.
  • Top with the undiluted soup.
  • Cover and bake for 3 hours or until tender.
  • Uncover the last 1/2 hour to brown.

Questions & Replies

  1. What to serve with it
     
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Reviews

  1. I'm a pollack and was raised on sauerkraut! This dish was absolutely delicious! Follwed recipe to a "T". The smell in the house while it was cooking was fantastic! Will definitely be making again!! Thank you so much for posting this recipe. Will be emailing it to all my family!
     
  2. Karen I took some liberties with your recipe namely because of lack of French Onion Sour and I wanted to do it in a crockpot. It was absolutely delicious! I cut the recipe in half . If you have not got it under this category please add it as it is great. Put everything in the crockpot(except 1/4 cup of the consumme) cooked on high for 1 1/2 hrs turned to low and cooked for a further 2 1/2 hrs. I did not have French Onion soup so used 1/2 cup Beef consumme (added in two portions of 1/4 cup each)and a 1/2 cup French's Fried Onions I also added 2 raw peeled sliced (1/4" slices). I put in 1/4 cup of the soup for the first 1 1/2 hrs on high and then added the second 1/4 cup when I turned it to low. What a great dish and the aroma as it is cooking MMmm This to me is real comfort food. Thanks Karen for a great recipe.
     
  3. I knew this would be good, but could not imagine just HOW GOOD! It is fabulous. I wedged an apple and pushed the pieces into the kraut.....also a bay leaf. Don't know how much difference it made. Next time, being big kraut lovers, I would half the meat.....we had a fair bit left over, and could have done with less than we ate. It was hard to resist tho'.....sooooooo tender and flavourful. Thanks.
     
  4. Hi Karen: What a wonderful, wonderful recipe this is. We enjoyed every bite! My husband says he could easily GORGE himself on this! (me, too)!!! Thanks a bunch. Sinceely, Laudee
     
  5. I agree that the aroma was terrific. The ribs also tasted great and I will certainly make this again. However, I would cook it at a lower temperature. I found 350° for three hours was far too long.
     
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Tweaks

  1. For starters since I have my own angus at home, I use beef bone-in short ribs and I roast on a rack to drain and sauce. I don’t measure the sugar, instead I use It like a rub and apply an even coat over the top only of all the meat. I sprinkle about a heaping teaspoon of caraway seed on the sauerkraut before adding the soup. In my opinion this is a must and makes the dish an absolute signature. After the soup I apply more sugar here and there. I uncover much earlier - I baste with drippings when I uncover- we like ours good and browned. Also when serving I add pan drippings back to the kraut. You’ve just gotta serve with some kind of bread for sopping up the goodness! This works with nearly any moderately fatty beef or pork- and in an instant pot, slow cooker, or Dutch oven.
     
  2. This was very easy to make and came out super tender & full of flavor. I used my crock pot-put the ribs on the bottom, covered with sauerkraut, sprinkled with brown sugar, dumped the "soup" on top. Instead of condensed French onion soup, I used about a cup of pureed leftover sauce & onions from #49230. I couldn't stop eating this, I think I ate half of it before I even put it on the table!
     

RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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