Spare Ribs, Cabbage, and Sauerkraut (photo)

Spare Ribs, Cabbage, and Sauerkraut

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Ingredients

  • 3 to 3 1/2 pounds pork spare ribs, bone-in
  • 3 cloves garlic, thinly sliced
  • 1 Tbsp caraway seeds
  • 1 Tbsp cracked black pepper
  • Kosher salt and freshly ground pepper
  • 1 32-ounce jar of sauerkraut, drained
  • 4 cups thinly shredded cabbage (about 1 medium head)
  • 1 medium yellow onion, thinly sliced
  • 2 Tbsp brown sugar
  • 2 cups water
  • 2 cups chicken stock
  • 1 bottle of your favorite beer
  • 1/4 teaspoon caraway seeds

Method

1 Rub the ribs with garlic, caraway seeds, and cracked black pepper. Wrap in plastic wrap and refrigerate for up to 24 hours (if you have time, otherwise skip).

2 Preheat oven to 400°F. Unwrap ribs from plastic wrap. Season the ribs with salt and pepper. Wrap the ribs with aluminum foil and place them on a roasting pan. Bake for 1 hour 15 minutes, or until tender. Remove from oven and set aside.

3 Place sauerkraut, onion, caraway seed, brown sugar, and cabbage in a Dutch oven. Stir in beer, water, and chicken stock. Add pepper to taste. Reduce the oven temperature to 375°F. Bake the sauerkraut cabbage mixture, covered, for 3 hours.

4 Lower the oven temperature to 325°F. Place ribs over sauerkraut, cover, and cook for an additional hour. Add more liquid if needed.

Serve the ribs with the sauerkraut. Good with boiled potatoes.