Spareribs and sauerkraut get a touch of sweetness from apples, onions, and spices. This dish is so easy, all baked in the same pan. If you are unable to use white wine, substitute chicken broth.
Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 2 hours
Ingredients:
- 1 quart sauerkraut, rinsed and thoroughly drained
- 1 large sweet onion, sliced very thin and separated into rings
- 3 apples, peeled and sliced thin
- 1 carrot, peeled and shredded
- 1/4 teaspoon ground allspice
- 1/2 teaspoon caraway seeds
- 5 pounds country-style spareribs
- 1/2 teaspoon freshly ground black pepper
- 3 Tablespoons butter
- 1-1/2 cups dry white wine
Preparation:
Preheat oven to 350 degrees F. Select a roasting pan large enough to hold all of the ingredients. Line pan with nonstick foil.
In a large bowl, toss sauerkraut, sweet onion, apples, carrots, allspice, and caraway seeds until combined. Set aside.
Sprinkle spareribs with black pepper. Heat a heavy skillet over medium heat. Brown the spareribs in the butter, taking care not to crowd the pan. (Do this in batches, if need be.)
Place half of the sauerkraut/apple mixture in the bottom of the prepared pan. Layer browned spareribs on top, then finish with the remaining sauerkraut/apple mixture. Pour white wine over the top.
Cover tightly with foil. Bake 1 hour and 45 minutes. Let rest 15 minutes before serving.
Yield: 4 to 6 servings
In a large bowl, toss sauerkraut, sweet onion, apples, carrots, allspice, and caraway seeds until combined. Set aside.
Sprinkle spareribs with black pepper. Heat a heavy skillet over medium heat. Brown the spareribs in the butter, taking care not to crowd the pan. (Do this in batches, if need be.)
Place half of the sauerkraut/apple mixture in the bottom of the prepared pan. Layer browned spareribs on top, then finish with the remaining sauerkraut/apple mixture. Pour white wine over the top.
Cover tightly with foil. Bake 1 hour and 45 minutes. Let rest 15 minutes before serving.
Yield: 4 to 6 servings
