(This hearty meal pairs sauerkraut with country-style pork spareribs enriched with beer, onions, and spices. If you do not wish to use the beer, simply substitute additional beef broth. The dish is quite easy to make but will take some time to simmer, so plan ahead.
Prep Time: 15 minutes
Cook Time: 3 hours
Ingredients:
- 6 slices of bacon
- 3 pounds country-style spareribs
- 1/2 cup (about) all-purpose flour
- 1 medium sweet onion, sliced very thin and separated into rings
- 6 cups beef broth
- 12 ounces beer (may substitute additional broth)
- 1 bag (16 ounces) fresh sauerkraut (or 3 cups homemade), rinsed and drained
- 1 Tablespoons sweet Hungarian paprika
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon coarsely-ground black pepper
Preparation:
Place bacon in a large Dutch oven and cook until crisp. Remove, drain, crumble into large chunks, and set aside.
Dust spareribs with flour. Brown in the bacon drippings. Set aside.
Sweat onions in the drippings (add a little butter, if necessary) until translucent. Stir in beer, scraping up any browned bits from the bottom. Cook for 3 minutes, then add beef broth.
Return spareribs to the pot, along with any accumulated juices. Add sauerkraut, paprika, caraway seeds, and pepper. Stir.
Cover and simmer over low heat until ribs are tender and falling off the bone, 3 to 4 hours. Remove bones and stir in bacon pieces before serving.
Yield: 4 to 6 servings
Dust spareribs with flour. Brown in the bacon drippings. Set aside.
Sweat onions in the drippings (add a little butter, if necessary) until translucent. Stir in beer, scraping up any browned bits from the bottom. Cook for 3 minutes, then add beef broth.
Return spareribs to the pot, along with any accumulated juices. Add sauerkraut, paprika, caraway seeds, and pepper. Stir.
Cover and simmer over low heat until ribs are tender and falling off the bone, 3 to 4 hours. Remove bones and stir in bacon pieces before serving.
Yield: 4 to 6 servings
