Apparently the West Coast has been hit with a nasty storm for the past weeks. This is a recipe that screams comfort food and pairs wonderfully with being inside next to the fire while the outside elements take a toll on anything unfortunate to move and or feel pain (I guess, trees and cars included).
I was in the East Coast/Midwest so I was just dealing with below freezing temperatures and scraping ice off my car. Yipee.
As strange as it may sound, eat this with ketchup and be amazed that ketchup can be used for more than meatloaf or fries!
- 3 to 3 1/2 pounds pork spare ribs, bone-in
- 3 cloves garlic, thinly sliced
- 1 Tbsp caraway seeds
- 1 Tbsp cracked black pepper
- Kosher salt and freshly ground pepper
- 1 32-ounce jar of sauerkraut, drained
- 4 cups thinly shredded cabbage (about 1 medium head)
- 1 medium yellow onion, thinly sliced
- 2 Tbsp brown sugar
- 2 cups water
- 2 cups chicken stock
- 1 bottle of your favorite beer
- 1/4 teaspoon caraway seeds
1 Rub the ribs with garlic, caraway seeds, and cracked black pepper. Wrap in plastic wrap and refrigerate for up to 24 hours (if you have time, otherwise skip).
2 Preheat oven to 400°F. Unwrap ribs from plastic wrap. Season the ribs with salt and pepper. Wrap the ribs with aluminum foil and place them on a roasting pan. Bake for 2 hours, or until tender. Remove from oven and set aside.
3 Place sauerkraut, onion, caraway seed, brown sugar, and cabbage in a Dutch oven. Stir in beer, water, and chicken stock. Add pepper to taste. Reduce the oven temperature to 375°F. Bake the sauerkraut cabbage mixture, covered, for 3 hours.
4 Lower the oven temperature to 325°F. Place ribs over sauerkraut, cover, and cook for an additional hour. Add more liquid if needed.
Serve the ribs with the sauerkraut. Add ketchup if desired.