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Main Dish

Baby Back Ribs with Apple Sauerkraut

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  • Serves: 2-3
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  • 1 1/2 pounds pork baby back ribs, spareribs or country ribs
  • Tony's Roasted Poultry & Pork Rub, Rotisserie Chicken Rub, or salt and pepper
  • 1 TBS vegetable oil
  • 1 pound red potatoes, sliced 1/4-inch thick
  • 1 small onion, peeled and sliced
  • 1-pound sauerkraut, rinsed and drained
  • 2-3 apples, cored and sliced 1/4-inch thick
  • 1/2 cup apple cider
  • 4 TBS ketchup
  • 1/2 tsp caraway seeds, coarsely crushed


Preheat oven to 350 degrees. Cut ribs into serving size portions and season to taste. Heat a large roasting pan or Dutch oven over medium high heat and sear ribs in oil to brown.

Combine remaining ingredients and toss with browned ribs in roasting pan. Cover pan well and roast at 350 degrees until tender, test by tugging on a rib – about 1.5 – 2 hours.


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