Sauerkraut and [Pork] Ribs

FMM: This is a traditional German dish. As I have learned from other recipes, try adding a few juniper berries and/or a sprinkle of caraway for a more German taste. I have seen German recipes that use white wine for the braising liquid, some that use beer, and some that add no liquid except the juice from the sauerkraut and perhaps a little water. This recipe is an extremely easy slow cooked meal. The meaty ribs are so tender they just literally fall apart, and the meat juices impart a ton of flavor into the sauerkraut thereby also mellowing the tanginess.

"Grandma would begin early in the day, layering the ribs and sauerkraut in her vintage Dutch oven. They would simmer all day long on the back of the stove, waiting to be served with mashed potatoes and homemade applesauce for dinner. For dessert, she served rhubarb or blueberry pie — with a deliciously flaky crust featuring her secret ingredient: lard.

Very early in the day, melt lard or bacon fat over moderate heat in a very large stock pot or Dutch oven. Don't let it smoke. Season ribs to taste, then brown ribs on all sides in small batches. Return ribs to pot. Layer with sauerkraut and a chopped yellow onion. Grandma's secret is in the layering, so don't pile kraut all on top! As ribs and kraut cook, their juices will flow down and mingle to create amazing flavor. Sample kraut. If it's too sour, add a slice or two of apple to draw out tartness. No need to remove before serving — it will cook down. Turn heat to low, cover pot with lid, and allow to cook all day. Check occasionally to make sure there is adequate moisture and ribs aren't sticking."
-- from https://traditionalcookingschool.com/

Sauerkraut and Ribs (or Kielbasa Pork Sausage)
Recipe courtesy Paula Deen

FMM: This recipe is also good, especially if made with Country Ribs, with dumplings cooked on top. I actually prefer the dumplings to the potatoes. You probably substitute kielbasa pork sausage for the ribs. The cooking time would be greatly reduced.

2 tablespoons vegetable oil or olive oil [or bacon fat]
1 rack pork baby back ribs, cut into individual ribs, or equivalent amount of Country ribs that are more like pork chops [Country ribs are really good]
Salt and pepper
1 medium onion, chopped
6 medium, white new potatoes, quartered
1 pound bag sauerkraut (bag is better than canned for this recipe)
1/2 cup white wine (optional, may substitute water, stock, or beer) [we like beer]
Parsley sprigs, for garnish

Set Dutch oven over medium-high and heat the vegetable oil. [or bacon fat]

[If using Country Ribs, cut off any large pieces of fat before browning them in the Dutch oven.]

Season the ribs with salt and pepper. Lay ribs in the Dutch oven, meat side down and sear them in a single layer. [Brown the ribs well on all sides to create flavor] Transfer them to a platter. Add the onions and saute until softened, scraping up any browned bits from the ribs.

Add potatoes - be sure to use boiling potatoes [or make with dumplings later]. Add ribs back in and cover with sauerkraut. Poor wine [or beer] over top. Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender. You can also cook this dish in the oven at 325 to 350 degrees F for the same time. [Once rib are tender, make the dumplings, if using, and cook on top of the ribs and sauerkraut.]

If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.

Serve garnished with parsley sprigs and with rye bread and butter.

6 servings