Country Ribs and Sauerkraut
Country ribs and sauerkraut brown meaty ribs, then cook them under kraut with brown sugar and pan juices until the pork is tender and the cabbage turns mellow with boiled potatoes or rye bread.
π¨βπ³ Instructions
Season country ribs with salt and pepper.
Brown the ribs on both sides in a large skillet with oil.
Spread sauerkraut over the ribs and sprinkle brown sugar evenly on top.
Add water around the edges of the pan.
Cover and simmer or bake gently until the ribs are tender and the kraut has absorbed the pork juices.
Serve the ribs with sauerkraut spooned over and around them.
π· Perfect Pairings
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