Prep 30 mins
Cook 1 hr 30 mins
This is a recipe i made up 2 weeks ago. It is medium spicy and my family loved it. We love ribs and sauerkraut so I served sauerkraut on the side. I only use Franks sauerkraut, it has just the right taste. You may not think that the ingredients don't sound good but all the flavors will come together.
- 4 -8 country-style pork ribs
- 16 ounces chunky salsa
- 1⁄4 cup Mexican chili powder
- 1 (16 ounce) can diced tomatoes, I used the ones that have spices already in them. (the label says mexican style)
- 2 green peppers
- 1 large onion, you may use as many as you like
- 2 tablespoons Worcestershire sauce
- 2 cups red table wine (optional)
- 1⁄2 cup water
- 1⁄2 cup cajun spices
- 2 tablespoons olive oil
- 1 (27 ounce) can sauerkraut (optional)
- 1 cup barbecue sauce
- Rub the ribs with chili powder and cajun spice.
- Place oil in frying pan and brown ribs on all sides.
- while browning ribs take casserole dish and line with foil so you can seal ribs in dish with foil.
- when ribs are browned place in casserole dish.
- pour BBQ sauce over ribs.
- pour 1 cup of salsa over ribs.
- chop onions and peppers and saute in same pan as ribs.
- place onions and peppers over and around ribs.
- mix red wine and worcestershire sauce to deglaze pan and pour over ribs.
- add water to dish.
- open can of tomatoes and pour over meat.
- fold foil over so you seal the dish.
- bake in oven at 375 for about 1 1/2 to 2 hours.
- check ribs after 1 1/2 hours and add a little more water if needed.
- heat sauerkraut in pot
- The meat should fall off when checked with fork.
- when done remove meat from dish and use the sauce in dish over meat or potatoes.
- Serve with your favorite veggie and salsa on the side and sauerkraut.