Spareribs and Apples

Even allowing for the problem of running out of propane halfway through cooking and having to finish it on the buffet 2-burner this recipe was a bit disappointing. Mainly, it was overly bland -- without the bite and intensity one would usually expect from a sourkraut dish. Though the apple flavor completmented the pork and kraut nicely, it seemed that the particular apples I used, Fuji, soaked up the grease and developed an unappealing, flabby texture. HOWEVER, I think that if I were to use unrinsed kraut, a very tart, firm apple like Granny Smith or one of the many, regional/seasonal, extra-tart cooking apples, some caraway seed, and hard cider substituted for the wine it would be considerably improved. :) Additionally, when baking at 300 (my best guess based on other pork and kraut recipes), the kraut began to brown and threaten to burn long before the ribs were anywhere near done. Covering it helped, but I think that simmering it on the stovetop (or even in the crockpot), the entire time would produce even better results.

Loved the combination of spareribs, apples, and sauerkraut. I just added some seasonings that I use for my kapusta (sauerkraut) recipe #148768: 1 teaspoon brown sugar, 1 bay leaf, 1 teaspoon celery seed, and 1/4 teaspoon paprika, and we all loved it.

I followed the recipe exactly and the house smelled great while they were cooking but the meal seemed bland when we actually ate the dish. I must say the meat was falling off the bones, it was so tender, but next time I would add some spices.