James Beard's Roasted Spareribs Over Chipotle Sauerkraut

By á-170456

Ingredients

• SPARERIBS:
• 4 baby spareribs racks
• Coarse salt to taste
• Freshly-ground black pepper to taste
• SAUERKRAUT:
• 1 jar sauerkraut - (25 oz)
• 2 cans low-sodium chicken broth - (14 1/2 oz ea)
• 1/4 cup light brown sugar - (packed)
• 2 tablespoons barbecue sauce
• 2 teaspoons pureed chipotle peppers in adobo sauce (to 2 1/2 tspns)
• 6 crushed juniper berries
• Coarse salt to taste

Details

Servings 8

Preparation

Step 1

For the Spareribs: Arrange ribs in single layer, rounded side up, in shallow roasting pan. Roast on lower rack at 350 degrees 30 minutes, then season ribs on both sides with salt and pepper. Continue roasting until browned and crisp as desired, 30 to 40 minutes.

For the Sauerkraut: Rinse sauerkraut well in colander under cold running water, tossing it with your hands until completely rinsed.

Place sauerkraut, broth, brown sugar, barbecue sauce, 2 teaspoons chipotle puree, juniper berries and salt to taste in large nonstick skillet; mix well. Bring to boil, uncovered, then reduce heat and simmer until most of liquid is evaporated, about 30 minutes. Taste and adjust chipotle. (Can be made ahead and reheated, adding water if mixture is too dry.) Serve hot, topped with spareribs.

This recipe yields 8 servings.

Each serving: 500 calories; 919 mg sodium; 119 mg cholesterol; 36 grams fat; 11 grams carbohydrates; 31 grams protein; 0.95 gram fiber.