My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, October 20, 2011

Spareribs and Kraut

It is almost the end of October and I haven't posted one sauerkraut and meat recipe. What am I thinking! I'm so busy thinking about using turnips and whining about the cold weather I forgot. It will be time for Thanksgiving recipes and I haven't finished Oktoberfest. Did I mention how damn cold and windy it is today!

Spareribs and Kraut
3 or 4 servings
print recipe

3 pounds spareribs, whatever is on sale
3-4 cups sauerkraut, homemade or bags
1 tart apple, (Granny Smith, peeled, cored and sliced
1 teaspoon caraway seeds

1. Cut the spareribs into individual portions and brown in a heavy pan. Add the juice from the sauerkraut and enough water barely to cover. Simmer, covered about 45 minutes.

2. Add the kraut, pushing it down into the liquid in the pan.

3. Add the apple and caraway and cook thirty minutes to one hour longer. The liquid should evaporate during cooking.

Note: If desired this dish may be baked in a 350 degree F. oven.

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