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    You are in: Home / Recipes / Pennsilvania Dutch Country Ribs and Sauerkraut Recipe
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    Pennsilvania Dutch Country Ribs and Sauerkraut

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 35 mins

    35 mins

    12 hrs

    shanel's Note:

    This recipe has been passed down from my greatgrand mother and I have been cooking it this way for close to 50 years. Its made with country style spare ribs which are much more tender than the loin meat. I have been making this for the last 6 years for the residents of the apartment complex where I live.I keep having to increase the amounts as everyone wants to take home leftovers.

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    Units: US | Metric


    1. 1
      put the oil in a large sauce pan and brown the rib until nicely browned.
    2. 2
      move the ribs to a large slow cooker add the stock or water to cover and cook until the meat falls off the bone. 6-8 hours on high.
    3. 3
      Remove the bones and fat from the meat and ladle off the fat from the stock. You can chill the stock until fat solidiffies.
    4. 4
      Peal ,core and chop apples, peal and slice onion.
    5. 5
      Place the meat back in the stock pot with the stock and add the onion,apples,spices and sauerkraut add enough water to cover and cook on high for another 4 hours.Take the Polish sausages and slice into 2 inches sections and submerge sausage into pot and cook for an extra 1/2 hour just until hot. Serve with mashed potatoes and slices of hearty type bread to soak up all the wonderful sauce.

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    Nutritional Facts for Pennsilvania Dutch Country Ribs and Sauerkraut

    Serving Size: 1 (802 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1380.4
    Calories from Fat 975
    Total Fat 108.3 g
    Saturated Fat 35.6 g
    Cholesterol 306.3 mg
    Sodium 4299.4 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 11.9 g
    Sugars 14.7 g
    Protein 67.3 g

    The following items or measurements are not included:

    juniper berries

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