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Enjoy this recipe from All-Time-Favorite Recipes from Indiana Cooks.
Submitted by: Peggy Frazier from Indianapolis, IN
6 to 7 lbs. country-style pork loin spareribs, cut into serving-size portions
salt and pepper to taste
3 16-oz. cans sauerkraut, very well drained
1-1/2 c. Granny Smith apples, peeled, cored and chopped
3/4 c. onion, coarsely chopped
8 to 12 whole cloves
1/4 c. brown sugar, packed
1/4 t. pepper
1-1/2 c. chicken broth, or more as needed
Arrange spareribs in a shallow roasting pan; season on all sides with salt and pepper. Broil under a preheated broiler, 6 inches from heat, for 20 to 30 minutes, until ribs are browned on all sides. In a heavy, deep Dutch oven, combine remaining ingredients; stir gently. Arrange ribs on top, pushing them down into sauerkraut mixture. Turn oven to 325 degrees; cover and bake for 2 hours. Baste twice, spooning up pan juices onto ribs. Make sure the liquid does not cook away; if it gets low, add more broth. (This will not be a problem if a heavy pan is used.) Serve sauerkraut mixture alongside ribs. Makes 6 to 8 servings. | |
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Arrange spareribs in a shallow roasting pan; season on all sides with salt and pepper. Broil under a preheated broiler, 6 inches from heat, for 20 to 30 minutes, until ribs are browned on all sides. In a heavy, deep Dutch oven, combine remaining ingredients; stir gently. Arrange ribs on top, pushing them down into sauerkraut mixture. Turn oven to 325 degrees; cover and bake for 2 hours. Baste twice, spooning up pan juices onto ribs. Make sure the liquid does not cook away; if it gets low, add more broth. (This will not be a problem if a heavy pan is used.) Serve sauerkraut mixture alongside ribs. Makes 6 to 8 servings. |
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