COUNTRY STYLE RIBS AND SAUERKRAUT RECIPE - FOOD.COM
This is an easy delicious meal that will stick to your "ribs" :) Even if you aren't too fond of sauerkraut, the flavor of it turns out great in this dish.
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 3 hours
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place meat in 9 x 13 baking dish or roaster pan.
- Cover with sauerkraut and sprinkle with brown sugar.
- Top with the undiluted soup.
- Cover and bake for 3 hours or until tender.
- Uncover the last 1/2 hour to brown.
Nutrition Facts : Calories 678, FatContent 43.8, SaturatedFatContent 15, CholesterolContent 156.5, SodiumContent 2354.5, CarbohydrateContent 28.6, FiberContent 6.5, SugarContent 19.5, ProteinContent 43
BRAISED COUNTRY-STYLE PORK RIBS RECIPE | MELISSA D'ARABIAN …
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Total Time 2 hours 50 minutes
Prep Time 50 minutes
Cook Time 2 hours 0 minutes
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
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