Double the Luck Ribs With Sauerkraut & Cabbage
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 (27 ounce) can sauerkraut, drained
- 4 cups shredded red cabbage
- 1 tablespoon butter (optional)
- 1 -2 grated red apple, don't bother to peel (optional)
- 1 -2 medium onion, chopped (optional)
- 3 - 3 1⁄2 tablespoons paprika (divided use)
- 4 garlic cloves, minced
- 1 (14 1/2 ounce) can stewed tomatoes
- 3 lbs pork baby back ribs
- 1 teaspoon pepper (divided use)
- 1⁄3 cup fine dry breadcrumb
directions
- Pour sauerkraut into a colander and rinse with cool running water; let drain. (You can also use jarred or bagged sauerkraut from the deli as a better alternative to canned kraut.)
- In a roasting pan about 10” x 14” mix together kraut, cabbage, 1/2 T. paprika, ½ teaspoons pepper, garlic, tomatoes and optional grated apple & chopped onions. (You can choose hot or mild Hungarian paprika or the ordinary domestic variety.) Dot with a little butter.
- Lay ribs on sauerkraut mixture, curved side up, sprinkle meat evenly with pepper, about ½ T. paprika, and a little salt if you choose. Tightly cover pan with foil and bake in a 375 degree oven for 1-1/2 hours.
- Mix together bread crumbs, about 2 teaspoons of paprika and salt & pepper to taste. Remove foil, turn ribs over, and sprinkle with crumb mixture.
- Bake uncovered until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.
- Cut ribs apart into serving size pieces and place on a platter surrounded with the sauerkraut.
- Do you feel the LUCK?
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