Recipe by Mysterygirl
Hermann, MO is a town that is exceedingly proud of it's German heritage. I got this recipe from a cook at one of it's many German restaurants. He served it with mashed potatoes and a smoked apple sausage from another small town in the area.
Top Review by Miss Annie
This is a dish I think I had before in Munich. It is fantastic...wonderful....!!The pork was moist, tender, flavorful! The sauerkraut was a beautiful caramel color, and so flavorful. I cannot tell you how much we enjoyed this dish. San Antonio has a huge German population too, but I have not had a dish like this here yet. Thank you so much for posting this remarkable recipe.
- 1 pork rib rack
- 3 (1 lb) packages sauerkraut (the bags from the refrigerator section)
- 1 onion, chopped
- 1 (12 ounce) can beer
Directions See How It's Made
- Place all ingredients in a roaster.
- Cover the roaster with plastic wrap (yes plastic wrap) and then foil to seal.
- Bake at 250° for 8 hours.
- Remove coverings and stir.
- Remove bone and cartilage as meat will have fallen off.
- Turn oven up to 350°; continue cooking for 1 hour stirring occasionally as the dish caramelizes.
- Serve with mashed potatoes.