Recipe by lauralie41
Also my adopted recipe. For this recipe and more look at my Adopted Recipe cookbook. No ingredient changes have been made to this, just the directions have been updated.
Top Review by 3KillerBs
Even allowing for the problem of running out of propane halfway through cooking and having to finish it on the buffet 2-burner this recipe was a bit disappointing. Mainly, it was overly bland -- without the bite and intensity one would usually expect from a sourkraut dish. Though the apple flavor completmented the pork and kraut nicely, it seemed that the particular apples I used, Fuji, soaked up the grease and developed an unappealing, flabby texture. HOWEVER, I think that if I were to use unrinsed kraut, a very tart, firm apple like Granny Smith or one of the many, regional/seasonal, extra-tart cooking apples, some caraway seed, and hard cider substituted for the wine it would be considerably improved. :) Additionally, when baking at 300 (my best guess based on other pork and kraut recipes), the kraut began to brown and threaten to burn long before the ribs were anywhere near done. Covering it helped, but I think that simmering it on the stovetop (or even in the crockpot), the entire time would produce even better results.
- 5 lbs country-style spareribs (boneless)
- 3 tablespoons butter
- 1 quart sauerkraut, rinsed
- 1 medium onion, diced
- 1 cup carrot, diced
- 3 medium apples, sliced
- 1 1⁄2 cups dry white wine
Directions See How It's Made
- In a large skillet or Dutch oven, saute onions and carrots in butter.
- Add ribs and brown lightly. Sprinkle with pepper.
- Rinse sauerkraut and set aside. Peel, core, and slice apples.
- In large greased baking dish or small roaster add browned ribs, onions, and carrots.
- Layer rinsed sauerkraut and the apples on top of the rib mixture.
- Add dry white wine.
- Bake for 1 hour, 45 minutes or until ribs are completely cooked through.
- Serve with mashed potatoes.