German Spareribs and Sauerkraut

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READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3 -4
    lbs pork spareribs, cut into serving pieces
  • 1
    large onion, sliced
  • 5
    cloves garlic, sliced
  • 2
    granny smith apples, chopped (you can leave the skins on)
  • 1
    can cream of mushroom soup
  • 1
    (28 ounce) can sauerkraut, drained and rinsed well
  • salt and pepper
  • 12
    medium red potatoes
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DIRECTIONS

  • Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
  • Remove to a platter temporarily as you fry each batch.
  • Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
  • Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
  • Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
  • Add onions, garlic, and apples and stir again.
  • Place spareribs on top and cover pan.
  • Cook for about an hour on low, stirring occasionally.
  • Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
  • Boil potatoes in salted water until just barely fork-tender.
  • Serve the sauce over the potatoes.
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