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PORK RIBS AND SAUERKRAUT
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| Ingredients: |
2 T Olive Oil
1 rack Baby Back pork ribs, cut into individual ribs
S & P
1 medium onion, chopped
1 Jalapena with seeds
1 lb sauerkraut, drained and rinsed
1 cup white wine
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| Procedures: |
Set Dutch oven over medium-high heat and heat the oil.
Season the ribs with salt and pepper and lay them in the Dutch oven, meat side down, and sear them in a single layer.
Transfer them to a plate. Add the onions and pepper and sear until softened, scraping up any browned bits from the ribs.
Add the ribs back to the pot and cover with the kraut and wine.
Cover the Dutch oven and lower the heat. Simmer for 2-3 hours until the rib meat is falling off of the bones. Liquid can be added if the dish is getting too dry.
During the last hour, add the potatoes.
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| Notes: |
2013-01-20: 1 jalapeņo pepper. The carrots and potatoes were omitted.
2011-01-14: we added 3 chopped onions and 3 carrots cut into pieces. Later, we added the potatoes and seasonings. It's still bland and missing something. We need to consider spices and possibly a jalapeno.
2008-10-09: It was too bland. Needs carrots, and possibly some spices.
2007-11-17: This was a little bland. Some thoughts include the addition of balsamic vinegar, carrots or a little red pepper flakes.
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