Pork Spareribs with Kraut

By christoph

Pork spareribs, smoked sausage, and cured bacon are slowly cooked in a bed of sauerkraut to tender perfection.

Ingredients

• 2 pounds pork spareribs, cut into 2 rib pieces
• 1 smoked sausage
• 3 strips cured bacon
• 1 14 oz. jar sauerkraut
• 1/2 head of cabbage, shredded
• 1 large onion, diced
• 1 granny smith apple, cored and sliced (2 if they are small)
• 2 teaspoons caraway seed
• salt and pepper to taste
• 1 beer, your choice plus more for drinking
• 1 pound baby potatoes
• 4 large carrots, cut into 2″ chunks
• handful of fresh parsley

Details

Servings 8
Preparation time 30mins
Cooking time 240mins
Adapted from jamesandeverett.com

Preparation

Step 1

Heat oven to 350º F.

Cut ribs into 2 rib pieces and grill along with the sausage to get some color on the meat (do not worry about cooking through).

Cut grilled sausage and uncooked bacon in to 1″ chunks.

In a large bowl mix kraut, cabbage, onion, apple, sausage, bacon, and caraway. Add half of the kraut mixture to a large roasting pan, followed by the ribs (bones down) and the rest of the kraut. Pour entire beer over pan. Cover with foil and place in the oven for 1 hour.

At the end of 1 hour, pull foil back carefully and place potatoes and carrots on top of the kraut. Cover with foil and return to the oven for another hour. Remove foil and roast for about 30 minutes or until potatoes just begin to brown.

Place kraut in the middle of a large serving platter and top with ribs, potatoes, and carrots. Sprinkle with some fresh parsley.