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Week Night Meals Main Dish

Country Ribs Braised with Apple Kraut

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  • Serves: 4
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  • 2.5 lbs. country style spareribs
  • 1 TBS butter or oil
  • Salt and pepper
  • 1 yellow onion, sliced
  • 2 Fuji or Gala apples, sliced
  • 2 cups sauerkraut, rinsed
  • 1 carrot, grated
  • 3/4 cup Riesling, white wine or apple cider
  • Brown sugar and caraway seed to taste, optional


Have your butcher cut country ribs in half. Preheat oven to 350-degrees.

Sprinkle ribs with salt and pepper then brown with butter or oil in a heavy frying pan, remove and drain excess drippings. Saute onions briefly in pan to absorb flavor and deglaze pan, remove to a mixing bowl, adding apples, sauerkraut and carrots. Taste and adjust with sugar and caraway to taste. Place half this mixture in a casserole pan, top with ribs and cover with remaining sauerkraut mixture and the wine or cider.

Cover and braise at 300 degrees until tender, about 2 hours. Great with mashed potatoes.


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