Saturday, October 16, 2010

Pork Ribs with Kraut & Potatoes

Here is another simple one-pot dinner.

You are going to start with a package of country-style pork ribs. These are thick and meaty and have a very small bone in them.

Heat about 2 tablespoons oil in an oven-safe dutch oven or large pot. Heat it well, but not to the point of smoking.

Lay some of the ribs into the oil, and let them sit for about 3-4 minutes. You are going to sear the outside, making it nice and brown.

Turn over and repeat on the other side. Repeat with the remaining ribs, then set aside.

Meanwhile, quarter some red potatoes.

Remove the dutch oven from the heat, and pour in 1/2 cup white cooking wine.

Use a spoon, and loosen all of the bits from the bottom of the pot.

Arrange all of the ribs in the bottom of the pot.

Lay the potatoes across the top of the ribs.

Now, you need a large jar of sour kraut (about 28 ounces or so.)

Spread it all over the top of the potatoes.

Sprinkle over, about 1 1/2 tsp caraway seeds

Now here's a side note about caraway seeds.

Not everyone cares for these little gems, but have you ever noticed how often you see them in German cooking? There is a reason for this.

You ever notice that cabbage can leave you with after-effects? Let's be know what I am talking about.

There is an enzyme in caraway seeds that actually neutralizes this effect. So you can enjoy cabbage with out the....aromatic effects later.

Just tossing a little science in there for ya!

Now, back to dinner.

Put the lid on the pot, and bake it in the overn at 325 degrees for 2 1/2 hours.

Your kitchen will start smelling very, very yummy.

And 2 1/2 hours later...

Remove all the contents to a serving platter.

and enjoy!

Printable Version: Pork Ribs with Kraut & Potatoes