Prep 20 mins
Cook 5 hrs
My DH loves this dish, he also likes it with boiled new potatoes. Its a hardy meal.
- 2 pork spare rib racks
- salt and pepper
- 2 -3 lbs sauerkraut, canned, drained
- 1 onion, finely chopped
- 2 garlic cloves, mashed
- 1⁄3 cup barbecue sauce, bottled
- 1⁄2 cup catsup
- 1 teaspoon liquid hot pepper sauce
- 1 cup plum jelly or 1 cup jam
- 1⁄4 cup brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 teaspoons dried oregano
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup honey
- 1 teaspoon dry mustard
- Sauce: In a saucepan, cook onion and garlic in a little oil just until onion is transparent.
- Add all remaining ingredients and cook over medium heat, stirring occasionally.
- Reserve a small amount of sauce for the final preperation.
- Ribs: Cut ribs into serving size pieces (1 or 2 ribs each).
- Put flour, salt and pepper in a sack.
- Drop a few ribs at a time in the sack and shake to coat.
- Repeat with all ribs.
- In a large heavy skillet, melt bacon drippings, or use vegetable oil, and brown all the ribs.
- Place only a few in the skillet at a time so as not to overcrowd.
- Prepare a large roasting pan by placing a flat rack in the bottom.
- Over the rack, place a piece of aluminum foil, large enough to cover the bottom and come up both sides, plus enough to wrap up over all ribs in the pan.
- Use a fork to poke numerous small holes in the bottom of the foil, over the rack, to allow grease to drip through to the pan bottom.
- Place all of the drained sauerkraut on the bottom foil, forming a bed for the ribs.
- Over the kraut, place the browned pork ribs.
- Distribute the remainder of the sauce over the ribs.
- Pull the aluminum foil over the ribs and fold the ends together to seal, allowing the meat to steam while cooking.
- Place all in a 350° oven for about 3 hours covered with foil, then open the foil and cook an additional 30 to 45 minutes uncovered.
- Test to insure that the ribs are very tender.
- To serve, place ribs on a large platter and the sauerkraut in a separate bowl.
- Heat the reserved sauce and paint the finished ribs as they are being served.