Prep 30 mins
Cook 2 hrs
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.
- 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
- Pre-heat oven to 325 degrees.
- In a large Dutch oven or roaster, braise pork ribs in oven with generous amount of garlic salt.
- Remove ribs from pan when done.
- 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.
- Place ribs over kraut mixture.
- Bake uncovered for 2 hours.
- 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.