Spare ribs stewed with sauerkraut
Votes: 4
Time: 2 hours 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Spare ribs stewed with sauerkraut - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 piece of pork rib (cut into individual ribs)
- 6 medium white potatoes, quartered
- 450 gr. sauerkraut
- 2 tbsp. vegetable or olive oil
- Salt and ground black pepper
- 1 medium onion, chopped
- 1/2 cup white wine (optional, can be replaced with water or broth)
- Sprigs of parsley for decoration
We recommend
Recipes with similar ingredients: pork, potato, sauerkraut, white wine, onions, parsley
Cooking the dish according to the recipe:
- Place a frying pan over medium-high heat and heat the vegetable oil in it.
This dish can also be cooked in the oven at 160 - 180°C for the same amount of time.
Season the ribs with salt and pepper. Place them in a single layer in the roasting pan, meat side down, and brown. Transfer to a platter. Add the onion and cook until soft, scraping up any browned bits left over from the ribs. Add the potatoes. - Return the ribs to the roasting pan and top with the sauerkraut. Pour in the wine. Cover the roasting pan with a lid and reduce the heat. Simmer for 2-3 hours until the ribs are tender.
If at any point in cooking the dish becomes too dry, add a little chicken broth or water.
Serve garnished with parsley sprigs.
Categories:
recipe / Dinner / Main courses / Meat / German cuisine / Paula Deen
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