By Katha on October 23, 2006
"Great when company's coming & you have a busy day ahead.All can be done the night before & started in the morning. Great served with buttered boiled red potatoes."
Serving Size: 1 (341 g)
Servings Per Recipe: 6
"Made this today in my 6 quart pot. I did have to make some changes, though. I didn't have time to brown the meat and I don't like onions, so I left that out. I also didn't have any caraway, so substituted cumin instead. In an effort to make it lighter on the calories, I drained the sauerkraut juice into the pot and cooked the ribs on low for about 5 hours, then drained off the liquid and fat. I mixed the applesauce (unsweetened) and sauerkraut together, along with some salt and pepper and mixed it in with the meat. Then I mixed the chicken broth and sugar together and poured it over the top and cooked for another 4 hours. The result was lightly sweet and sour sauerkraut with moist, tangy meat. Next time I'll brown the meat for looks, but it wasn't really necessary."
"This was good- the ribs were very very tender and the sauerkraut tasty and mild. I used apple juice and one chopped apple. My husband loved this - i felt it needed an extra ingredient but just couldn't put my finger on what. We will probably make this again. Thanks!"
"Love to eat pork and sauerkraut in the fall. DH and I really enjoyed this today. Ribs were fall-off-the-bone tender. Used applesauce instead of cider. Eliminated the caraway seeds because DH does not like them. Added a few slices of cooked bacon to sauerkraut mixture. Will be making again."
"This was fantastic. I forgot to buy the cider, so I put in a chopped apple. What a recipe for a nice chilly sunday while raking the lawn. Then, a cold beer, and some fresh rye bread and the football game."