Pork Spareribs & Sauerkraut

Name: Pork Spareribs &amp; Sauerkraut
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 serving(s)
Ingredients: 2 pork spare rib racks; salt and pepper; 907.18-1360.77 g sauerkraut, canned, drained; 1 onion, finely chopped; 2 garlic cloves, mashed; 78.78 ml barbecue sauce, bottled; 118.29 ml catsup; 4.92 ml liquid hot pepper sauce; 236.59 ml plum jelly or 236.59 ml jam; 59.14 ml brown sugar; 4.92 ml salt; 2.46 ml black pepper; 9.85 ml dried oregano; 29.58 ml Worcestershire sauce; 118.29 ml honey; 4.92 ml dry mustard

Submitted by Dancer

"My DH loves this dish, he also likes it with boiled new potatoes. Its a hardy meal."

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Ready In:: 5hrs 20mins
Ingredients:: 16
Serves:: 6

ingredients

2 pork spare rib racks
salt and pepper
907.18-1360.77 g sauerkraut, canned, drained
Sauce
1 onion, finely chopped
2 garlic cloves, mashed
78.78 ml barbecue sauce, bottled
118.29 ml catsup
4.92 ml liquid hot pepper sauce
236.59 ml plum jelly or 236.59 ml jam
59.14 ml brown sugar
4.92 ml salt
2.46 ml black pepper
9.85 ml dried oregano
29.58 ml Worcestershire sauce
118.29 ml honey
4.92 ml dry mustard

directions

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.