COUNTRY-STYLE KRAUT & RIBS

The key to making this no-fuss but flavorful dish a success is patience, especially as the meat cooks slowly in the oven among humble but hand-picked ingredients, as quality and simplicity are the distinctive features of this recipe.

Fermentation:

0 day

Active time:

15 mins

Total time:
1 h 45 mins

INGREDIENTS

DIRECTIONS

1 KILO Pork spare ribs, done-in

1 Small yellow onion, chopped

1 TSP (5 ML) Vegetable oil

2 CUPS (500 ML) Simple sauerkraut, wrung out

2 Apples, peeled and diced

4 TSP (20 ML) Cane sugar

1 TBS (15 ML) Ground coriander seeds
1 small garlic clove, chopped

A pinch of ground black pepper

Preheat the oven to 350°F (175°C).

In a cast iron dutch oven, cook the pork ribs and the onion in the oil until golden brown. Remove from heat and set aside.

In a bowl, mix together the sauerkraut, apples, sugar, coriander seeds, garlic, and pepper. Cover the pork ribs with the sauerkraut mixture. Cook in the oven, covered, for 90 minutes.