KRAUT AND RIBS RECIPES

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PORK CHOP 'N' KRAUT DINNER RECIPE: HOW TO MAKE IT



Pork Chop 'n' Kraut Dinner Recipe: How to Make It image

Leota Hall prepares a complete meal in her pressure cooker. "Add a salad or veggie and dinner's ready," says the Lincoln, Nebraska cook.

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons vegetable oil
6 bone-in pork loin chops (8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14 ounces each) Bavarian sauerkraut, drained
2 tablespoons brown sugar
6 medium potatoes, peeled
1-1/2 cups water

Steps:

  • Add oil to a 6-qt. electric pressure cooker. Adjust for medium heat. When oil is hot, brown chops on both sides; drain. Remove pork and keep warm; sprinkle pork with salt and pepper. Add sauerkraut to cooker; sprinkle with brown sugar. Arrange pork chops and potatoes over sauerkraut; add water., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°.

Nutrition Facts : Calories 517 calories, FatContent 23g fat (8g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 385mg sodium, CarbohydrateContent 37g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 39g protein.

SPARERIBS AND SAUERKRAUT RECIPE | EPICURIOUS



Spareribs and Sauerkraut Recipe | Epicurious image

You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.

Provided by Karyl Bannister

Yield Makes 4 servings

Number Of Ingredients 4

8 country-style spareribs
1 1-pound can sauerkraut, drained
About one-half 18-ounce bottle barbecue sauce
No salt, no freshly ground black pepper!

Steps:

  • Preheat the oven to 300°F. Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over. Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan. For more ribs, get a bigger pan and more kraut.
  • Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs — not the kraut — with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.

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SPARERIBS AND SAUERKRAUT RECIPE | EPICURIOUS
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.
From epicurious.com
Reviews 3.3
  • Place the ribs in the pan and the sauerkraut in a mound beside them. Cover the ribs — not the kraut — with the barbecue sauce. Use as much as you like, maybe more than half the bottle, maybe less. Cover the pan tightly withaluminum foil and bake for 3 hours. Lift a corner of the foil near the end of the time to sneak a look. The ribs should be nicely browned and glazed and your mouth should water. Serve hot.
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  • Cover and bake in oven 350 deg for 1 1/2-2hrs or until ribs tender, or place in Nesco or crock pot and cook on low 8 hours.
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