Marilyn Martin's Recipe

Spareribs & Sauerkraut

Category: Recipes

SPARERIBS AND SAUERKRAUT


I fix this only on New Years Day and my family talks about it all year, it makes the first day of the year very special.

6 to 7 lbs. "Country Style" pork ribs or boneless pork
1/2 tsp. pepper
1 tsp. salt
3 lbs. can sauerkraut or deli plastic bag style
1 1/2 c. chopped apples (yellow delicious or Granny Smith are best)
3/4 c. chopped onion
2 tsp. ground clove
1 tbsp. cinnamon
1 tsp. nutmeg
1/2 c. brown sugar
1/4 c. dark molasses
1/4 tsp. black pepper
1 1/2 c. chicken broth

Preheat broiler, dust with 1/2 teaspoon pepper and 1 teaspoon salt and brown all sides of ribs (in a deep dutch oven or casserole), reduce oven to 350 degrees.
Drain sauerkraut. Place on top of browned ribs. Mix spices, apples, onion, sugar and molasses and place on top of sauerkraut and ribs. Pour chicken broth on top. Cover and bake 2 hours. Serve topped with sour cream.