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!
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.
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.
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.
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
Dh says this dish is delicious, he liked it a lot. I've made pork and kraut many times over the years, but have always shied away from adding brown sugar, and the onion soup really intrigued me too! I'm glad I tried it. It was a winning combination. I used half a bag of french onion soup with 1/2 cup of water, and added some peeled potatoes about 1 1/2 hours before it was done. I tried out my new dutch oven from Christmas, and this was a delicious dish to cook in it.
Thanks this recipe is now our New Years Tradition. Just wonderful. I did add some cut up apple to the top. Would reccomend to anyone!
I made this for a large family gathering in a large Dutch oven. Delicious! I did brown the meat first in the Dutch oven in batches. I then deglazed the pan with a little chicken broth, added ribs back in & had to layer them on top of each other making about 2 layers of meat. I used the 32oz Libby's jarred sauerkraut which I covered the top of the meat with along with the juice in the jar. Covered with the soup as per the directions. I sprinkled the top with half of the amount of brown sugar mentioned. I added about a cup of chicken broth on top, put the lid on and placed in oven at 350' for the 3 hrs mentioned...smelled AMAZING cooking!!! 3hrs was the EXACT amount of time to create an amazingly delicious, tender meat dish...served on top of brown rice with juices...so good!!!
I had my doubts about this but liked all the ingredients so I gave it a try. Most excellent! Followed recipe but cooked it in the crock pot (thanks, Bergy) and it came out delicious. And couldn't be simpler.
Delicious! I never cooked country style ribs before but they were on sale so I bought some and then looked for a recipe. So glad I tried this one. Followed it as written it came out great. I will make this again for sure.