Top-ranked recipe named "Pennsylvania Dutch Pork Ribs & Sauerkraut"
The Pennsylvania Dutch believe that eating Pork & Sauerkraut on New Years will bring you good fortune in the New Year. In my house, my mom observed this tradition every year. Her version is simple and delicious. I've taken what she does, along with some ideas from other recipes I've seen over the years, and made what I believe to be the perfect marriage of all ingredients. I hope you agree. Happy New Year!
1. Cut Pork Ribs into reasonable size pieces. In a heavy-bottom pan, brown pork ribs thoroughly in 2T of butter + some olive oil (to keep butter from burning). Take your time and make sure you get a really nice brown color on all sides of the pork ribs. Set Pork Ribs aside. Wipe down pan with a paper towel.
2. Cook bacon in pan until brown and crispy. Remove bacon pieces and drain on paper towels. Pour out all but about 1T of the bacon grease from the pan.
3. Add 1T of butter along with the Onions and Garlic to pan and saute over med-high heat until onions begin to slightly carmelize. Add a little salt to help the onions along.
4. Add 1T of Brown Sugar and the apples and saute about 3 minutes.
5. Add the white wine and white wine vinegar and bring to a strong boil.
6. Add cracked black pepper (about 2 teaspoons).
7. Add the sauerkraut and cook about 5 minutes. Then pour the 2 Quarts of water into the pan and bring to a strong boil.
8. Place the pork ribs and the kielbasa at the bottom of a heavy, large roasting pan.
9. Pile the sauerkraut mixture on top, being sure to amply cover all the meat. Dot the top with the remaining butter.
10. Cover the pan and bake in a 350 degree oven for 2-3 hours, or until the pork ribs are cooked and falling off the bones. Monitor about every 30 minutes and add additional water as may be needed. About 20 minutes before done, add in the hot dogs to let them heat up.
11. Season with additional salt and pepper to taste.
Serve steaming hot on top of mashed potatoes.
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jespicer 6 years agoBe careful not to add too much salt! The sauerkraut has a lot of salt. Also, if you are sodium-sensitive, you may want to rinse the sauerkraut in water first. [I posted this recipe.]