My mother’s father was an Englishman who married a lady of German heritage. He was used to boiled beef and plain cooking when he married, but being a wise man, he soon learned to love her cooking.
He took pride in his vegetable and flower gardens and grew very nice cabbages. He went on to be a prize winning sauerkraut maker and his equipment was on display at a pioneer village near Cambridge Ontario.
So, when I was growing up, pork ribs were always accompanied with sauerkraut and this recipe includes both of them. Enjoy!
Back Ribs and Sauerkraut
Print recipeIngredients
- 1 or 2 Racks pork back ribs
- 1 500 g or 2 cups fresh sauerkraut
- JE* (*just enough0 of your favourite rib and wing seasoning (I like the Keg rib and wing seasoning)
- JE* your favourite barbecue sauce
- 1/2 cup white wine (as needed)
Directions
| Season the ribs with the seasoning spices. Mound the sauerkraut in the central portion of the bottom of a roasting pan. Carefully lay the ribs on top. Cover with foil. | |
| Roast the ribs at 225 deg F for 2 1/2 to 3 hours. Check to see that the sauerkraut is still moist after the first hour and every half hour after that, adding white wine as needed. | |
|
10 minutes before serving, generously brush the ribs with the barbecue sauce. Return them to the oven to heat through. | |