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Ingredients
- 2 lbs. country style pork ribs
- 3 Tbs. vegetable oil
- 1 Tbs. Worcestershire sauce
- 1 tsp. seasoned salt
- 1/2 tsp. black pepper
- 1/4 tsp. garlic powder
- 1 large sweet onion, peeled and sliced in thin slices
- 1 lb. Bavarian Sauerkraut (or whatever you prefer)
- 1 cup water
Preparation
Step 1
Place the oil in an oven proof Dutch Oven. I like to use my cast iron for this, because it conducts the heat so well. Heat the oil to medium high and brown the ribs on each side. Sprinkle them with the seasoned salt, black pepper, and garlic powder.
Place the onion slices evenly over the meat. You can season them with just a little more seasoned salt and black pepper. Pour the Worcestershire sauce overall. Add the cup of water around the edges of the meat. Cover with the lid and place in a 350 degree oven for 1 hour. I don't add the sauerkraut this first hour, because I like it a little less cooked down. If you use the bagged sauerkraut, it tends to be a little less 'cooked' to begin with so you can add it at this point.
Remove from the oven and cover the top with the sauerkraut. If it needs more water add a little more. The cast iron tends to dry out more than other cookware, because it gets so hot and holds the heat. Place back in the oven and cook for an hour and a half or until the ribs are fork tender.
***If you want to do this in your slow cooker, brown the ribs first as directed in a skillet on the stovetop, then place everything in the slow cooker as directed, including the sauerkraut and cook on low for 8-10 hours.
These ribs were fork tender and the sauerkraut made them even better! If you want to make this meal completely down home, add some fried potatoes, pinto beans and cornbread!