2023 Fall Issue

Ribs & Sauerkraut
This will stink up your house, but it’s worth it. You might want to wait for a breezy day when you can open up all of your windows and air things out.
Ingredients
1 4-pound rack of spareribs, not too lean (remember, pork fat rules)
3 tablespoons vegetable oil
4 pounds fresh sauerkraut (Black Bear brand is my favorite)
Procedure
3 firm apples, like Gala or Granny Smith, cored and cut into thick
wedges (avoid McIntosh apples—too mushy)
2 teaspoons caraway seeds
1. Turn on the vent fan. Maybe light a few candles on the kitchen table.
2. Cut the rack of ribs down between the bones. Set aside.
3. In possibly your largest frying pan, (mine is about 2” deep by 12” across) add the oil and turn up the heat. Once the oil is sputtering, add the
meat, being careful not to crowd the pieces. Brown well on both sides.*
4. Add the sauerkraut and all of the juice, scatter the apples on top and sprinkle the caraway seeds over everything.
5. Cook for at least 3 hours at a very low simmer. If you cook it less, the meat doesn’t get tender.
6. Serve with boiled yellow potatoes—recipe follows.
7. Figure on one medium-sized potato per person. Scrub, peel, then cut the potatoes in quarters, longways. Don’t ask why. That’s just how the
Germans do it.
8. Put the cut potatoes into a medium-sized saucepan and add cold water to just cover them. Add some salt to taste. Cover and bring to a boil,
then set the lid askew—you know, one side lifted up a little so it doesn’t boil over—and lower the heat to a medium simmer.
9. Cook for 20 minutes and drain.
10. Serve this dish with mustard and some buttered rye bread.
11. If there is any left over, you can freeze the ribs and sauerkraut. I would omit the potatoes because their texture suffers when frozen. Cook
some fresh potatoes.
*If you are using a slow cooker, don’t skip this step. Brown the meat in a frying pan first to get that good savory flavor. Then, move the meat to the
slow cooker, and add the sauerkraut to the pan. Over medium heat, with tongs or a wooden spoon, mop up all of the “fond” (the delicious brown
stuff stuck to the bottom of the pan) to pick up all of that great flavor, stirring it into the sauerkraut.
Add in the apples and caraway seeds, and then pour all of the richly flavored sauerkraut mixture over the meat in the slow cooker. Cook for 5 to
6 hours on high.
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