Sauerkraut and Ribs - Penzeys

By á-46

Cooking time: 4 hours 20 minutes
Serves: 6

Ingredients

• 3-5 lbs. (roughly) slab spareribs or baby back ribs (we used 5 lbs. of spareribs)
• 1-2 TB. GALENA STREET RIB RUB (or your favorite rib seasoning)
• 1 Cup water (roughly)
• 1 32-oz. jar sauerkraut, rinsed

Preparation

Step 1

Preheat oven to 300°. Rub the ribs with GALENA STREET or your seasoning of choice. Put the ribs in a pan big enough to hold the whole slab. Add enough water to just cover the bottom of the pan. Cover with foil and bake at 300° for 3 hours. Cut into serving sized pieces, or remove the meat from the bones if desired, cover and keep warm.

Add the sauerkraut to the liquid in the pan. The kraut should have a good amount of liquid so the dumplings won’t get dry while cooking. Add another 1/2-1 cup water if the kraut isn’t at least halfway covered with liquid. Put in the oven and cook until the kraut is “mellowed,” about 60 minutes.