Recipe by Hilltop Farm Guy
My family roots are half Irish and half German. This comforting, cold and windy night favorite has scored big with my family. Best served with fluffy mashed potatoes and a big glass of cold milk!!
Top Review by WokBurner
One Farm Guy to another: I use this recipe at least once a month. I love its' simplicity, and the result... However, I must recommend one ingredient: Any recipe using sauerkraut and pork needs a light sprinkling of caraway seed. About half a tablespoon of caraway, sprinkled on the sauerkraut before the pork is added, brings out the flavor of both ingredients and adds a subtle flavor of its' own, bringing it all together... Try it, and you'll like it...
- 2 lbs pork baby back ribs
- 4 country-style pork ribs (optional)
- 2 lbs sauerkraut
- 2 cups chicken broth
Directions See How It's Made
- Place sauerkraut in a large roasting pan.
- Place ribs on top of kraut and add the chicken broth- pouring it over the ribs.
- Cover roaster and slow roast in 300 degree oven for about 2 1/2 hours. Shorten cooking time by raising temperature to 375 degrees for 1 1/2 hours if you are in a hurry.
- Watch out when you remove the lid because the aroma may drive you to dig in before it's out of the oven!
- Serve individually with mashed potatoes, placing some of the kraut and juice on the potatoes. Or serve family style with ribs on top of kraut.
- Extended cooking tends to melt the kraut into the broth so if you are cooking it for a long time, add even more kraut. It's good as a leftover too.